Vanilla Pear Muffins

This vanilla and pear muffin recipe results in tender, light, and deliciously moist muffins. Vanilla and pear are a flavor-match made in heaven, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.


Bread · Quick Bread Recipes · Muffin Recipes · Whole Wheat Muffin Recipes


Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hrs
Additional Time: 25 mins
Servings: 12
Yield: 1 dozen muffins

Ingredients

Ingredients List

  • 1 cup whole wheat flour

  • ½ cup all-purpose flour

  • ¾ cup white sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup low-fat vanilla yogurt

  • ½ cup canola oil

  • 1 egg

  • 2 teaspoons vanilla extract

  • 1 ripe pear - peeled, cored, and diced

  • ½ cup chopped pecans


Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.

  2. Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.

  3. Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

Select a firm-fleshed pear such as the Bosc variety, as a softer fleshed pear will tend to melt into the batter.


Nutrition Facts (per serving)

Nutrition Facts
240 Calories
13g Fat
28g Carbs
3g Protein


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