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Pear muffins

These pear muffins are light, moist and delicious. With wholemeal flour and not to much sugar they are a healthyish treat the whole family will love.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: afternoon tea, Breakfast, Dessert, morning tea, Snack
Cuisine: Australian
Keyword: Autum muffins, easy fruit muffins, Fall muffins, Healthy muffins, Low sugar muffins, Wholemeal muffins
Servings: 12 muffins


  • Muffin tins
  • Patty pans (optional)


  • 1 cup (150gms) white self raising flour
  • 1 cup (150gms) wholemeal self raising flour
  • ½ cup (110gms) tightly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • ½ cup natural yogurt
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • ½ cup (1 stick plus one tablespoon /125gms) butter
  • 1 & ½ medium pears (about 300gms)
  • extra butter to grease muffin tins, or patty pans


  • Pre-heat oven to 425°F (220°C/200°C fan forced) and grease the muffin tins or line with patty pans.
  • Add plain and wholemeal flour, sugar and cinnamon to a bowl and mix.
  • In another bowl add the eggs, milk, yogurt and vanilla and mix well.
  • Melt the butter in a microwave proof bowl, but don't add it yet.
  • Peel, core and dice the pears.
  • Add the wet ingredients, melted butter and pears to the dry ingredients.
  • Mix until Just combined.
  • Spoon the batter into the muffin tins.
  • Bake for five minutes at 425°F (220°C/200°C fan forced).
  • Reduce the oven temperature to 375°F (190°C/170°C fan forced) and bake for a further fifteen minute or until golden.
  • Remove from the oven and serve immediately while still warm, or pop them aside for later for up to three days.