Pear muffins with cinnamon crunch top

Pear Muffins with cinnamon Crunch Top

Makes 12 muffins

These muffins came about because pears were in season and everywhere — on special at the shops, in the fruit box, and slowly going soft on the bench. Instead of letting them go to waste (or pretending someone was going to eat them fresh), I turned them into these warmly spiced muffins with a crunchy top that makes them feel like a treat.

They're quick to throw together, freeze well, and are a gentle little nod to baking with the seasons — even if you’re baking in your trackies while someone yells for more snacks.

What You’ll Need

Dry Ingredients:

• 1 ½ cups plain flour

• 1 tsp baking powder

• ½ tsp bicarb soda

• ½ tsp salt

• 1 tsp ground cinnamon (add more if you like it cosy)

Wet Ingredients:

• 2–3 ripe pears, peeled and chopped small (about 1½ cups total)

• 1 cup brown sugar

• 2 eggs

• ½ cup melted butter (slightly cooled)

• ¼ cup milk

• 1 tsp vanilla extract

For the cinnamon Crunch Top:

• 4 tbsp butter, softened

• ¼ cup brown sugar

• ¼ cup rolled oats

• ½ tsp cinnamon

How To Make Them

1. Preheat your oven to 190°C (375°F). Line a 12-hole muffin tin with paper cases (or lightly grease if you’re out of cases).

2. Peel and chop your pears into small chunks. They don’t have to be perfect — just make sure they’re not too big so they cook through nicely in the muffin.

3. In a large bowl, mix your dry ingredients: flour, baking powder, bicarb, salt and cinnamon. Give it a good whisk to break up any lumps and spread the raising agents evenly.

4. In a separate bowl, make your wet mix:

   • Start with the melted butter (make sure it’s not piping hot or it’ll scramble your eggs).

   • Whisk in the brown sugar until well combined — it’ll look like a thick, caramelly mix.

   • Add in the eggs, milk and vanilla. Whisk until smooth and everything’s come together.

5. Pour the wet mix into the dry bowl.
   Use a spatula or spoon to gently fold it together. Don’t overmix — stop as soon as the flour disappears. The batter might look a little lumpy and thick, that’s perfect.

6. Fold in your chopped pears gently. They’ll bring moisture and little bursts of flavour to each bite.

7. Divide the batter evenly between the muffin holes. Fill each case about ¾ full.

8. Make your crunchy topping: In a small bowl, mix softened butter, brown sugar and cinnamon. Sprinkle a little over each muffin — it gives a golden, sweet crunch on top once baked.

9. Bake for 18–22 minutes, or until a skewer poked into the centre comes out clean. They should look golden and feel springy when lightly pressed.

10. Cool in the tin for 5 minutes, then transfer to a wire rack. They’re lovely warm but also settle nicely once cool.

Notes + Tips

• Use what’s in season: Pears are great in autumn, but you could swap them for grated apple, mashed banana, or even diced stone fruit when summer rolls around.

• Freezer-friendly: Store in an airtight container or snap-lock bags. They defrost well overnight or can be microwaved for 20–30 seconds.

• Make it dairy-free: Use olive oil or coconut oil in place of butter, and plant-based milk.

• Don’t skip the topping if you’ve got time — it gives that bakery-style crunch without extra effort.

• Great for lunchboxes, morning tea, or a sweet treat to keep you going for the day.