“I love pears during the fall/winter season. For this recipe, choose firm pears that are not too soft because you will need to grate them.”
12 -18 muffins

Ingredients Nutrition


  1. Preheat oven at 400° and grease muffin tin.
  2. Peel and core pears; shred them in a large bowl, using the large holes of a box grater.
  3. Stir in brown sugar; toss well; set aside for 30 minutes.
  4. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and ground ginger toghether until uniform; set aside.
  5. With a wooden spoon, stir the egg into the shredded pears; then stir in the yogurt, oil, pear nectar, and lemon zest until smooth.
  6. Stir in flour mixture just until incorporated.
  7. Fill muffin tins 3/4 full; bake for 23 minutes or until muffins are light brown with rounded tops; a pick should come out with a crumb or two attached.
  8. Place pan on a wire rack; cool for 10 minutes.
  9. Gently rock each muffin back and forth to release and remove from tin.
  10. Cool muffins on wire rack for 5 minutes.
  11. **Pear Cranberry Muffins--use only two pears; add one cup chopped fresh cranberries with the egg.
  12. **Pear Raisin Muffins--add 3/4 cup golden raisins with the yogurt.
  13. **Pear Walnut Muffins--substitute walnut oil for the canola oil; add 3/4 cup chopped toasted walnuts with the yogurt.
  14. **Pear Parmesan Muffins--add 1/2 cup grated Parmigiano-Reggiano with the egg.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a