Go Back
Cranberry Bliss Pear Muffins are a delightful addition to any baking repertoire, combining the tartness of cranberries with the sweetness of ripe pears for a truly unique flavor experience. This recipe is perfect for the fall and winter months when both ingredients are in season, creating a warm and inviting treat that’s ideal for cozy gatherings or simple indulgence at home. The joy of baking muffins lies not only in their deliciousness but also in their versatility; whether enjoyed as a breakfast item, a midday snack, or a sweet addition to a holiday brunch, these muffins can easily fit any occasion.

Pear & Cranberry Sauce Muffins

Transform your baking routine with these delightful Cranberry Bliss Pear Muffins! Combining the tartness of cranberries with the sweetness of ripe pears, these muffins are perfect for chilly fall and winter days. They offer a nutritious snack option packed with antioxidants and fiber, making them a guilt-free treat. Whether for breakfast, an afternoon pick-me-up, or festive gatherings, these muffins are sure to impress with their flavor and inviting aroma. Enjoy the comfort of homemade goodness!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh or frozen cranberries, chopped

1 ripe pear, peeled and diced

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk (or regular milk with a splash of lemon juice)

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.

      Prepare Fruity Mixture: In another bowl, combine the diced pear and chopped cranberries. If you'd like, sprinkle a tablespoon of flour over them to help prevent sinking during baking. Toss gently to coat and set aside.

        Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

          Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract.

            Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Do not overmix; stir until just combined.

              Fold in Fruits and Nuts: Gently fold the pear and cranberry mixture, along with the chopped nuts (if using), into the batter until evenly distributed.

                Fill Muffin Tins: Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter.

                  Bake: Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool and Serve: Remove from oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins