Spiced Vanilla Pear Muffins Recipe

Spiced vanilla pear muffinsGear up to woo your taste buds with spiced vanilla pear muffins. Delicious and comforting- it has a unique combination of ingredients that brings an air of pleasant capriciousness to its flavors. The flavors of cinnamon and nutmeg hug your soul with their spicy warmth while the aftertaste of vanilla beans lingers with you long after you are done with this treat. And how can you miss the pears! Their demure, subtle goodness blends with the other ingredients to elevate a regular vanilla-flavored muffin into a surreal gastronomic indulgence. Apart from its luscious flavors, vanilla pear muffins will also tease the taste buds with their moist, grainy texture of freshly baked bread. Don’t worry! They will still taste like muffins!

Spiced vanilla pear muffins uses Vanilla Bean Paste for extra delicious flavor

So greet your morning with their warm flavors, snack on these yum darlings between meals or gift them to your loved ones- spiced vanilla pear muffins will never fail to bring happiness.

Pear Season in the US – When to Shop for Pears

In case you are wondering, pear season in the US starts late summer with the Bartlett pears, and then Comice and Bosc arrive in the fall and are around through the winter months. The Anjou pear is only available in winter.

Out of all your choices--Bosc pears are best for baking as they hold their shape, as compared to the wonderfully juicy Bartletts', which are great for eating but get mushy when baked.

Type of pears and names you may find them listed as at your grocer or marketplace.

8 varieties of pears - types of pearsLeft to right in the photo:
1) Bartlett, Yellow Bartlett, or Williams pear
2) Red Bartlett – organic, also named Red Williams
3) Red Bartlett – (many varieties may be named Red Bartletts)
4) D'Anjou
5) Bosc pear – Best for baking
6) Comice – can also be used for baking
7) Concorde
8) Seckel (smallest one on far right)

Delicious Spiced Vanilla Pear Muffins Recipe

Yields: 12-16 muffins


4 large ripe pears, peeled, cored and roughly chopped
2 cups organic white wheat flour
2 large eggs
½ cup evaporated cane juice
1 cup walnuts, finely chopped
¾ cup buttermilk
1 tbsp vanilla bean paste
½ tsp baking soda
2 tsp baking powder
1 tsp ground nutmeg
1 tbsp ground cinnamon
½ cup coconut oil, melted
½ tsp sea salt

For the topping:

2 tbsp walnuts, finely chopped
3 tbsp evaporated cane juice
¼ tsp ground cinnamon


  1. Warm up your oven to 350 degrees F and rub a small knob of butter within a muffin tin.
  2. Dust with flour and tap off any excess; set aside until required.
  3. Toss the topping ingredients in a medium bowl and keep aside while you prepare the muffin batter.
  4. For the muffins, stir the ground spices, baking powder and soda, walnuts and a dash of salt into a bowl with flour.
  5. Blend in evaporated cane juice until well combined and keep aside.
  6. Crack the eggs in a separate bowl and beat in buttermilk.
  7. Add a dollop of vanilla bean paste into the mixture and whisk thoroughly until thoroughly mixed.
  8. Add the dry ingredients gradually into the wet mixture, folding them together after every addition, until they blend into a smooth, uniform batter.
  9. Stir in the chopped walnuts until evenly distributed throughout the batter.
  10. Drop a heaping tbsp worth of batter into each muffin cup, making it ¾ full and scatter the topping over each helping of batter.
  11. Pop into the hot oven and bake for 20-25 minutes or until they turn golden brown and appear bouncy on touch.
  12. Insert a cake tester through the center of each muffin; a spotless tester indicates that the muffins are baked to perfection.
  13. Allow the muffins to cool in the pan for 5 minutes and demold them (un-mold from the pan).
  14. Place them on a wire rack and allow to cool completely.

Take a bite and enjoy!

For vanilla bean paste, vanilla beans, other flavorings and pure extracts visit the WorldClassVanilla.com site today.

Learn more about types of pears and cooking with pears.

Image credit: https://www.flickr.com/photos/desiitaly/1999185527/