Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup Greek yogurt (plain or vanilla)
1 tsp vanilla extract
1 1/2 cups diced pears (about 2 medium pears)
1 cup fresh or frozen cranberries
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
Step 3: In a medium bowl, whisk the melted butter, eggs, Greek yogurt, and vanilla extract until smooth and creamy.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently until just a few streaks of flour remain.
Step 5: Carefully fold in the diced pears and cranberries, being careful not to overmix the batter.
Step 6: Divide the batter evenly among the 12 muffin cups, filling each to the top for a high dome.
Step 7: Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use Bosc pears for the best texture. If using frozen cranberries, do not thaw them first.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: spiced pear and cranberry muffins, pear muffins, cranberry muffins, fall breakfast, winter baking
