Brown Sugar Pear Muffins
These pear muffins are one of those simple bakes that feel especially good when you have a few ripe pears sitting on the counter. I wanted something softly spiced and comforting that my daughter could safely enjoy with her food allergies. The muffins are warm and tender, packed with fresh pear chunks, and finished with a sprinkle of crunchy turbinado sugar on top. They bake up soft and moist with a gentle spice that makes them feel a little special without being heavy. They are completely dairy-free, egg-free, and nut-free, and are perfect for breakfast, lunchboxes, or an easy afternoon snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 cup light brown sugar, packed
- 1/3 cup neutral oil (like canola or sunflower)
- 1/2 cup unsweetened applesauce
- 1/2 cup oat milk (or other non-dairy milk)
- 1 tsp pure vanilla extract
- 1 1/2 cups finely chopped ripe pear (about 2 medium pears)
- 2 tbsp coarse or turbinado sugar for topping
Instructions
- 1Preheat and prep
Preheat the oven to 350F (175C). Line a muffin tin with paper liners or lightly grease it.
- 2Mix the dry ingredients
Whisk flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
- 3Combine wet ingredients
In another bowl, whisk together brown sugar, oil, applesauce, oat milk, and vanilla until smooth. Pour wet into dry and stir until just combined -- do not overmix.
- 4Fold in pears and bake
Fold in chopped pears gently. Divide evenly among muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar. Bake for 22-25 minutes or until golden and a toothpick inserted in the center comes out clean.
- 5Cool and serve
Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
