Vanilla Pear Muffins

This vanilla and pear muffin recipe results in tender, light, and deliciously moist muffins. Vanilla and pear are a flavor-match made in heaven, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 240 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ¾ cup white sugar
• ½ cup chopped pecans
• 1 ½ teaspoons baking powder
• ½ cup all-purpose flour
• 1 cup whole wheat flour
• ½ cup canola oil
• ½ cup low-fat vanilla yogurt
• 1 ripe pear - peeled, cored, and diced

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.

Step 2

Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.

Step 3

Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.