Sunday, October 9, 2011

Pecan Pear Muffins

One of the nights I was working at the Old Mercantile we hosted a baby shower. The mother of the daughter who was having a baby boy made these muffins. She said that she changed a few things like instead of a full cup of oil she did half oil and half butter but I stayed true to the recipe. The only thing I changed was instead of pears I added Gala Apples and I splashed a tsp of Almond extract besides just the vanilla. It gave the muffins a different flavor but was still a yummy, sweet, cinnamon treat :). Enjoy!

Pecan Pear Muffins

24 Servings
Prep: 25 mins / Bake: 25 mins


  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 2 dozen.


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 4 cups chopped peeled ripe pears (about 6 medium)
  • 1 cup chopped pecans

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