These pear muffins with a crumble topping are so good! They’re the most delicious way to use up pears and are perfect with a cuppa or as an after-school snack for hungry/hangry kids. This recipe is suitable for vegans and can be frozen if you can't eat them all in one go.
We moved house 18 months ago and inherited some fruit trees. Last summer we had hundreds of pears and thousands (not joking) of apples to harvest. This year we pruned the trees and have had no pears and a handful of useable apples.
So our pears this autumn will have to be bought from the supermarket or the market - luckily the market near us has several good produce stalls.
After picking up a bag of pears the other day I decided to bake something with them - and given that we are a household of muffin lovers that was the obvious choice. I hope you enjoy these vegan pear muffins - please leave me a comment below if you do.
What's the best way to prepare the pears?
I’ve cooked the pears down and mashed them to make these muffins. You could purée them if preferred or simply chop them into small pieces. My kids prefer not to have lumps of fruit in their cakes so cooked and mashed works better for us.
How sweet are these pear muffins?
I prefer to use less sugar in my baking than many recipes. For our tastes the sugar, the pears and the raisins - as well as the crumble topping - make these perfectly sweet enough. If you prefer you can add up to 50g more sugar.
Special diets
These pear muffins contain no animal ingredients and are suitable for vegans and those following a plant-based diet.
How to store pear muffins
Once completely cool store these pear muffins in a dry airtight container like a cake tin or large Tupperware container for up to three days.
You can also freeze these muffins. Allow to cool then transfer to a freezer proof bag or container. Place a piece of baking paper between each muffin before freezing.
If you are freezing your vegan pear muffins I recommend making them without the crumble topping.
Substitutions
There are several substitutions you can make with this recipe:
- you could use apple instead of pear
- I used a mix of plain flour and spelt flour - you could use all plain, all spelt or all wholemeal
- omit the raisins or replace with another dried fruit eg dried cranberries
- reduce or increase the sugar by 50g
- the crumble topping is optional - the muffins taste great without it (and make less mess when the kids are eating them!)
- leave out the ground cinnamon if not liked or replace with mixed spice and/or ground ginger.
More fruit muffin recipes
If you like this you might like some of my other fruit muffin recipes:
Ingredients for pear muffins
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You will need the following ingredients to make these muffins:
- 125ml oat milk, or alternative milk of your choice
- 1 tablespoon cider vinegar or lemon juice
- 250g plain flour (or 125g spelt or wholemeal flour and 125g plain flour)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon, optional
- 125g caster sugar
- 125ml sunflower oil
- 200g pear, cooked and mashed or pureed
- 100g raisins or sultanas, optional
The crumble topping is optional. If you would like to make it for your pear muffins you will also need:
- 50 g plain flour
- 35 g dairy free butter, chilled and cut into cubes
- 15 g brown sugar
- 35 g oats or chopped nuts
How to make the crumble (or stresuel) topping
The crumble topping, which can also be called streusel topping, is completely optional and can be left out if you prefer.
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
1. Place the flour and cubed vegan butter into a mixing bowl.
2. Rub the butter and flour together with your fingertips until you have a breadcrumb-like consistency. You can also do this stage in a food processor if you prefer.
3. Add the sugar and oats to the butter and flour mixture.
4. Mix together and set aside.
How to make the vegan pear muffins
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F. Line a muffin tin with 12 muffin cases.
1. Add a tablespoon of cider vinegar or lemon juice to 125ml oat milk and set aside.
2. In a large mixing bowl mix together 250g plain flour (or 125g spelt and 125g plain flour) with a teaspoon of baking powder, ½ a teaspoon of bicarbonate of soda (baking soda), a teaspoon of ground cinnamon and 125g caster sugar. Mix well to combine.
3. Add the oat milk, 125ml sunflower oil and 200g pear purée. Stir well.
4. Next add the raisins (if using) and stir well.
5. Spoon into your muffin cases. Each case should be around ⅔ full.
6. Sprinkle a spoonful of crumble topping over each muffin (if using). Place in the oven and bake for 25 minutes or until the crumble topping is golden brown and the muffins are firm to touch.
7. Remove and allow to cool in the tin for 10 minutes before removing carefully and cooling on a wire rack.
How to make pear muffins
If you've made this recipe please a leave a star rating and comment below. Thank you
Pear muffins with a crumble topping
Ingredients
- 125 ml oat milk or alternative milk of your choice
- 1 tablespoon cider vinegar or lemon juice
- 250 g plain flour or 125g spelt or wholemeal flour and 125g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon optional
- 125 g caster sugar
- 125 ml sunflower oil
- 200 g pear cooked and mashed; pureed; or peeled and chopped into small cubes
- 100 g raisins or sultanas (optional)
Crumble topping
- 50 g plain flour
- 35 g dairy free butter chilled and cut into cubes
- 15 g brown sugar
- 35 g oats or chopped nuts
Instructions
To make the crumble topping
- First make your crumble topping.
- Add 35g cubed dairy free butter to 50g plain flour and rub together using your fingertips until you have a breadcrumb-like consistency. You could also do this in a small food processor.
- Stir through 15g brown sugar and 35g oats or chopped nuts. Set aside.
To make the muffins
- Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F. Line a muffin tin with 12 muffin cases.
- Add a tablespoon of cider vinegar or lemon juice to 125 ml oat milk and set aside.
- In a large mixing bowl mix together 250g plain flour (or 125g spelt and 125g plain flour) with a teaspoon of baking powder, ½ a teaspoon of bicarbonate of soda (baking soda), a teaspoon of ground cinnamon and 125g caster sugar. Mix well to combine.
- Add the oat milk, 125ml sunflower oil and 200g pear purée. Stir well.
- Next add the raisins if using and stir well.
- Spoon into your muffin cases. Each case should be around ⅔ full.
- Sprinkle a spoonful of crumble topping over each muffin.
- Place in the oven and bake for 25 minutes or until the crumble topping is golden brown and the muffins are firm to touch.
- Remove and allow to cool in the tin for 10 minutes before removing carefully and cooling on a wire rack.
Notes
- This recipe can be made without the crumble topping.
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing - best frozen without the crumble topping.
- Diced pear can be used instead of pear purée if preferred.
Nutrition
Pin pear muffins for later
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