Pear Crumble Muffins

The two recipes that are sure to win over my children for breakfast are pancakes and muffins. But when it comes to muffins, “the ones with crumbly topping on top are the best!” as my daughter likes to say.

And today’s pear crumble muffins are no different. Moist in the inside, with a fluffy and airy texture, topped with a crisp crumble are winners every time!

Crumbly and delicious these moist pear crumble muffins are definitely a must make! They also work with gluten free flour

Crumbly and delicious, these moist Pear Crumble Muffins are definitely a must make!

My grandmother used to use canned pears in her pear crumble muffin recipe, which is why I’m excited to have partnered with Libby’s to make these quick and delicious muffins that make a terrific special breakfast for all ages.

As a child living in Spain, I spent most afternoons and weekends at my grandmother’s house. Over the years, I learned to appreciate the love and kindness that went into every meal she cooked. But baking, though, those were special treats reserved for the weekend.

simple ingredients for pear crumble muffins

As an inquisitive child, I would ask a lot of questions that I’m sure my grandmother found to be repetitive and possibly annoying. You know, the type of questions that would start with “why” and end with “but why?”

To her credit, she never grew tired of explaining why things had to be done in a certain way in the kitchen. It’s because of her answers that I am now able to create easy shortcuts in many recipes or know why it’s good to use canned fruit in many of her baked goods recipes.

Moist and delicious these pear crumble muffins are a must make!

She’d say that canned fruit has a consistent texture that always cooks evenly. And, even with small baked goods like muffins, the result would be fruit with a softer texture that is pleasant with every bite. This isn’t always the case with fresh fruit, as it often takes longer than the baking time for it to soften up. Plus, the canned pears in this recipe are high in moisture, so they help the muffins have a softer and fluffier texture.

crumbly topping that makes these pear crumble muffins out of this world!

As I share many of her recipes in this blog and my cookbooks; one of the questions that I’m often asked is if she left me a recipe book of sorts. Sadly, no. My aunt Amparo is a chef, and thankfully she has written down many of my grandmother’s recipes as cooked them along with her over the years.

And this recipe is one of them. Check out how easy these muffins are to make:

What I love about this particular recipe is that the crumbly topping gives it a fanciness of sorts, but in truth, it’s simple to make. And, to make them ultra convenient, the batter can be made the night before, the pan can be lined and filled, and baked in the morning.

Good lord. It's hard to not eat the whole pan of these pear crumble muffins. Super moist and delicious!

Because really, who has time to measure flour early in the morning barely caffeinated? Not this girl. My husband jokes that I don’t get breakfast started until the first cup of coffee kicks in, so there is always that!

The crumbly topping of this muffin not only looks fantastic but will leave you wanting more. And with Libby’s making a large variety of canned fruits, you can use just about any substitute for the pears making this recipe very flexible.

What’s your favorite way to use canned fruit?

Crumbly and delicious these moist pear crumble muffins are definitely a must make!

Pear Crumble Muffins

Good lord. these pear crumble muffin recipe is a must make! it's super moist and delicious.
  • Author: Laura Fuentes
  • Yield: 12 muffins


For the crumble:

  • 1/3 cup all-purpose flour*
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted

For the muffins:

  • 2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter or coconut oil, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 15 oz. can of Libby’s® Pear Halves in Pear Juice, drained, about 1½ cups chopped


  1. Preheat oven to 375F and line 12 muffin cups with paper liners or generously grease and flour each cavity.
  2. Prepare the crumble toppings by combining with a fork the dry crumble ingredients in a medium bowl. Then, pour the melted butter into the mixture and with the fork or by using your hands, combine mixture into a crumbly topping. Set aside.
  3. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
  4. In a large bowl or the bowl of your food processor, combine melted butter (or coconut oil), brown sugar, granulated sugar, milk, eggs, and vanilla.
  5. Gradually add in flour mixture into the wet mixture until just combine, careful to not over mix. Gently fold in chopped pears.
  6. Divide batter into the prepared muffin tins, filling them about 3/4 full. Top with crumble topping (you might have a little extra) and bake, for 22-25 minutes until the crumble tops are golden and a toothpick inserted in the middle comes out clean.
  7. Remove from oven and allow muffins to cool prior to serving.


Make these whole-wheat by using whole-wheat baking flour (white whole-wheat). If you use regular whole-wheat flour, use only 50% whole-wheat and 50% all-purpose flour to avoid dense muffins. You can make these gluten-free by using a 1:1 gluten-free flour mixture. Depending on the brand, you might need 2-3 tablespoons less flour as gluten-free flour absorbs more liquid.

From time to time, I work with awesome companies to develop recipes for this website.  Today’s post was brought to you by Libby’s. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.

Leave a Reply 90 comments

Louisa - May 27, 2016 Reply

These look delicious! I love the crumble topping.

Caroline - May 27, 2016 Reply

I make apple crumble for my family – we love the crumble. I’ll try these with pear next time!

Amanda - May 27, 2016 Reply

I haven’t used canned fruit before but I have used frozen berries to make a delicious coffee cake berry crumble. Yummy!

Tiffany - May 27, 2016 Reply

I love anything semi homemade. So one of my favorite recipes is an easy peach cobbler all done in one baking dish: canned peaches, butter, and self rising flour, sugar and milk!

Teena - May 28, 2016 Reply

Peach cobbler is the only recipe I make with canned fruit but I will definitely try this! I love muffins!

Olivia - May 28, 2016 Reply

Love this recipe!!

Kalina Brown - May 28, 2016 Reply

Cherry cheese danish

Kristina - May 29, 2016 Reply

My favorite is “ambrosia” – a kind of canned fruit salad with coconut, yogurt/sour cream, and sometimes marshmallows. I enjoy changing up the kinds of fruit I use, and it is a huge hit with the kids while still being a treat I can feel good about.

Doris - May 29, 2016 Reply

Love the recipe will try it soon ..I use the pineapple to make mini upside down cake for my kids in the holidays

Erica - May 29, 2016 Reply

I love using canned cherries for mini cheesecakes.

Erica - May 29, 2016 Reply

I use canned cherries for mini cheesecakes.

Val - May 29, 2016 Reply

Pineapple lush!

Carole Foshee - May 29, 2016 Reply

I make blueberry cobbler cobbler with fresh berries and flour, milk and sugar. It is so good.

Jess - May 29, 2016 Reply

Peach tart with a crumble topping is my favorite fruit dish to make from canned goods, yum!

Amy - May 29, 2016 Reply

I make a killer upside down cake with (home) canned peaches. Nothing is yummier!! I have several jars of home canned pears and I can’t wait to try out these muffins!!

Sharon E - May 29, 2016 Reply

I don’t normally use canned fruit, but I’d love to try the GF version of these!

D Denman - May 29, 2016 Reply

I am a big fan of canned fruit in desserts. Pineapple upside down cake is one and Mandarin Orange Cake is another. Anxious to make the Pear Muffins

J S - May 29, 2016 Reply

Pumpkin (turned into pies or smoothies) is my favorite canned fruit to bake with – I’d love to win the contest. 🙂

Kristy - May 30, 2016 Reply

Pineapple blended with yogurt!

Suzie - May 30, 2016 Reply

Cherry dump cake but that’s canned pie filling so not sure if that counts. Pineapple upside cake! It was the first baking I ever did by myself as a child and it’s one of my favorite desserts. I also like to make pineapple salsa using canned pineapple. I really like canned mandarin oranges in Chinese chicken salad. Mashed up canned apricots and banana are a great replacement for eggs in chocolate chip cookies.

Janna - May 30, 2016 Reply

I usually make fruit crisp. But, I can’t wait to try out these muffins! My family loves muffins for breakfast but I get bored making the same recipes over and over. I am really looking forward to trying these out and adding them to our rotation. Thank you for the great inspiration!!

Melissa - May 30, 2016 Reply

I make a cherry crumble with canned cherries. I love the easiness of working with canned fruit sometimes!!

Latanya - May 30, 2016 Reply

cherry cobbler

Erica W. - May 30, 2016 Reply

I use Canned crushed pineapple in my carrot muffins.

Erica W. - May 30, 2016 Reply

Looks yummy. I use canned crushed pineapple in my carrot muffins.

AMBER WATSON - May 30, 2016 Reply

Pineapple Whips or Dump Cakes! They are always easy and yummy!

Kathy C - May 30, 2016 Reply

I used canned peaches, pears and pineapple to make a summer fruit salad. I also use fresh strawberries and bananas. The canned fruit is just so easy to use, dice it up and throw it in.

Leah - May 30, 2016 Reply

I love to make pineapple baked oatmeal used canned crushed pineapple!

ELIZABETH - May 30, 2016 Reply


Railey C - May 30, 2016 Reply

Canned pumpkin goes well in sauces, pancakes, waffles, muffins, pies, bread, smoothies etc!

Melanie - May 30, 2016 Reply

I found a yummy recipe for pear-peach-cherry sauce, a twist on applesauce, using these three canned fruits. My kids love it. I think the softer consistency of canned fruits wins out for this recipe, too.

Laura - May 30, 2016 Reply

We actually don’t use canned fruit much, I’m thinking I need to look into using it more!

Tara Kidd - May 30, 2016 Reply

I like to use canned fruit in crisps and cobblers. Yum!

Penny - May 30, 2016 Reply

I have never baked with canned fruit, but i will have to try these muffins.

Carrie Haines - May 30, 2016 Reply

I love Libby’s canned pumpkin to make pumpkin bread and muffins and my new favorite is canned apples and peaches for quick dessert prep. Yum!

Christina - May 30, 2016 Reply

I use canned fruit cocktail in jello.

Trish Clark - May 30, 2016 Reply

I love to make apple enchiladas! Will definitely be trying your recipe…thanks!

Lisa franklin - May 30, 2016 Reply

Mandarin orange cake

Krysta Bauer - May 30, 2016 Reply

We enjoyed these muffins, but my favorite recipe is dump cake. We make it for family events. It uses canned pineapple and canned cherry filling.

Sarah - May 30, 2016 Reply

We enjoy baking peach cobbler.

Eileen - May 30, 2016 Reply

What temperature should the oven be to bake these?
Also, for the crumble topping, is it 2 TBSP brown sugar?
Thanks, these look delicious!

    Laura Fuentes - May 31, 2016 Reply

    Thanks for catching that Eileen! I just updated the recipe. The oven should be set to 375F and yes, that would be 2 tablespoons. Thank you!

      Eileen - June 23, 2016 Reply


Alice McKnight - May 30, 2016 Reply

My favorite way to use canned fruit is to make peach cobbler. But Making in the oven is not enough fun for me, I make it the dutch oven.

Susan V - May 30, 2016 Reply

Oh, these look delicious! Thanks for the great recipe – I love anything with crumble topping and cinnamon and I’ve never made pear muffins before! Thanks for the video, recipe and giveaway!

Yasmine - May 30, 2016 Reply

Never used canned fruit but I use fresh apples!

Margaret - May 30, 2016 Reply


Stacy Sutton - May 31, 2016 Reply

We make the best pumpkin cookies ever with libby’s canned pumpkin. We only use libby’s its quality can’t be beat!

Kay Lechner - May 31, 2016 Reply

I used canned fruit to make any kind of fruit crisp. Tried this muffin recipe and loved it! I also love using Libby’s fruit cocktail, along with canned pie filling, to make a wintertime fruit salad when not a lot of fruit is available in stores for a reasonable price! Thank you, Laura, for your wonderful recipes and thank you to Libby’s for this opportunity!

    Laura Fuentes - June 21, 2016 Reply

    Congratulations! You are our winner for this giveaway! Please check your email from

Melissa - May 31, 2016 Reply

I often use canned fruit in baked oatmeal.

Valerie - May 31, 2016 Reply

I like to use a can of crushed pineapple and make watergate salad.

Sonia - May 31, 2016 Reply

Pêche Melba …. When fresh peaches are not in season, and I find myself craving this dessert, I make it with caned peaches…
Also, I like to make homemade gelatin (jello) with diced fruit. It is a very light and refreshing dessert for the hot summer days.

Pam - May 31, 2016 Reply

Can’t wait to try this recipe! I use canned peaches and apples to make a cobbler.

Tricia - June 1, 2016 Reply

At the moment, our favorite canned fruit “recipe” is yogurt parfaits. We take our home made yogurt and our favorite canned fruits and layer away……topped off with a few mini chocolate chips of course ;o)

Juli - June 1, 2016 Reply

I use canned pineapple in salsa!

Breanna - June 1, 2016 Reply

This looks so delicious! I usually use canned blueberries to make homemade blueberry cobbler!

Kristen McCrae - June 1, 2016 Reply

I can’t wait to try this recipe! My kids love muffins! I think I want to try it with apples and peaches too, kind of like pie in a muffin. Libby canned fruits are the best! I don’t think you can go wrong with any of their canned fruit.

Amy Dreier - June 1, 2016 Reply

My boys loved the canned pineapple and even prefer it over fresh!

Stacy Fellows - June 1, 2016 Reply

I have never used canned fruit for my baking. I will give it a try!

Myra Blake - June 1, 2016 Reply

I love to use canned fruit for several recipes, but my favorite is peach cobbler.
I’m really looking forward to trying this recipe as it looks amazing!

Caitlin - June 1, 2016 Reply

I have never used canNed fruit before, and will have to. These look delicious thank you for sharing the recipe

Heather Benes - June 1, 2016 Reply

My favorite recipe using canned fruit is pineapple fluff with a candied pretzel topping. I used crushed pineapple, cream cheese, sugar, whipped cream and mix that together to make a fluff or salad. I then mix crushed pretzels with sugar and butter, bake then crumble the cooled pretzels on top. Yum!

Crystal Dunn - June 1, 2016 Reply

I have used canned mandarin oranges in white cake mix and then used the juice from the mandarin oranges to make orange whipping cream to go on top!

Chris - June 1, 2016 Reply

I grill pineapple rings with pork chops marinated with the pineapple juice and a little mustard.

Amanda Edwards - June 1, 2016 Reply

I love using canned pumpkin for lots of recipes! Even just adding some to a basic pancake or baked good (or oatmeal!) makes me so happy!

Lori L - June 1, 2016 Reply

Super excited to try this recipe! I haven’t used canned fruit for a recipe in many years as I Garden & have friends & family that share their abundance of fresh friut too! So I will cook down the fruit a little then add to recipe! Thank you for the tip & recipe & I would Adore new Bakeware!!!!!!!

Cheryl B - June 1, 2016 Reply

I love to make pineapple upside down cake and peach cobbler from canned fruits.

Laura - June 1, 2016 Reply

We have several mug cake recipes with canned pumpkin that are yummy. We also have a “Mexican wedding cake” recipe that uses crushed pineapple in heavy syrup as the main sweetener. It’s really yummy, but definitely a once in a while treat!

Ashley - June 1, 2016 Reply

These are delicious! Just made them this morning for the kids.

Sarah - June 1, 2016 Reply

Great recipe…I like using canned pumpkins in muffins and bread!

DARLENE WARD - June 1, 2016 Reply

Peaches for peach cobbler, pineapple for pineapple upside down cake, pumpkin for pumpkin rolls, crushed pineapple for cranberry salad, I could go on and on and on 🙂

Marie - June 1, 2016 Reply

Canned fruit in a muffin? Who’d’ve thought!

We just use canned fruit and a nice shelf stable pantry item to augment meals… I don’t think I’ve ever cooked or baked with it. Take that back! I’ve cooked with canned pineapple. I have a sweet and sour meatball recipe that I like to make, though I don’t usually bother with making the meatballs and will instead sub all beef hot dogs 🙂

Juliane - June 2, 2016 Reply

Carrot cake with crushed pineapple. Can’t wait to try these muffins, they look delicious!

Sara Geiser - June 2, 2016 Reply

I love using canned pineapple rings in pineapple upside down cake!

Kellie L Folkerts - June 2, 2016 Reply

Canned pineapple rings in an upside down pineapple cake is my favorite canned fruit recipe!!

Cristina - June 2, 2016 Reply

Love to make your peach bread, Laura, from your cookbook with canned peaches. Comes out even and delicious!

    Laura Fuentes - June 2, 2016 Reply

    Oh yes! Totally a great recipe and use for canned fruit!

Kiley - June 2, 2016 Reply

Pineapple Upside Down Cake

Denise - June 2, 2016 Reply

I’ve never baked with canned fruit. This is one recipe that I will definitely like to try!

michelle childers - June 3, 2016 Reply

I use canned pineapple in my zucchini bread

Colleen M - June 3, 2016 Reply

I have only used canned fruit to make a pie – but I am really interested in making these muffins as I already have pears in the pantry. Can’t wait to try this.

Jessica - June 3, 2016 Reply

Our favorite use for canned fruit in the summer is the homemade version of Dole Whip, canned pineapple, frozen, and smashed up in the blender until it’s light & fluffy. We love muffins with canned peaches in the cooler months! These pear ones look delicious as well!

Renee - June 6, 2016 Reply

Sounds good for my kids, never cared for pears realy.

    Kez - September 18, 2017 Reply

    I made these and use fresh grated pears instead of tins

    The children ate them without really tasting the pears which meant I got fruit into them (other than apples) without them being aware of it 🙂

    The pears just made it moister and fluffier but didn’t really add any ‘pear taste’.

    I tried them out at the office and they all disappeared

    I will try with pieces of pear next time (I have 2 big pear trees in my garden and need ways to use up the pears)

Melanie Hawk - June 12, 2016 Reply

Love this recipe, thank you for sharing. My favorite recipe using canned fruit is “Cherry Pie Supreme.” It is the absolute best, and speaking of this, I think I have some muffins and a pie to make this week. 🙂

    Laura Fuentes - June 13, 2016 Reply

    thank you so much for sharing you loved these muffins Melanie!

Tricia - August 9, 2016 Reply

I used to freeze baked muffins, but find we prefer to freeze the batter in muffin liners and then bake “as needed.” How do you think these would freeze before baking?

    Laura Fuentes - August 11, 2016 Reply

    They absolutely will freeze prior to baking very well!

      Tricia - August 21, 2016 Reply

      Thanks so much!! We made some today for school snacks. Some for the freezer and some for eating. They were yummy!!

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