Pear Muffins with Cinnamon Crumble

4.8 from 20 reviews

Soft pear muffins with a cinnamon crumble are a delicious treat or morning breakfast! 



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
  • 15 ounce can of pear halves in pear juice, drained, (about 1 1/2 cups chopped) or 2 fresh pears, peeled and sliced


  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 the 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 combined, 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.