These muffins taste like fall, thanks to the pears and the cinnamon. They have a nice texture that isn’t weighed down by the fruit, and are made up of mostly wholesome ingredients, making them a justifiable breakfast or snack. Just be sure to use white whole wheat flour, since it is ground differently and results in an airier baked good.

Pistachio Pear Muffins
- Cooking and Prep: 45 m
- Serves: 12
-
Contains:
Ingredients (13)
Muffins
Topping
Start Cooking
For the Muffins
-
Preheat oven to 350°F. Grease a muffin pan or line with paper liners.
-
In a small bowl, whisk the flour, baking powder, and salt.
-
In a large bowl, combine the oil, brown sugar, maple syrup, and vanilla. Mix in the eggs, one at a time, stirring well in between.
-
Stir the dry ingredients into the wet ones, making sure to mix until just combined, even if small lumps remain. Fold in the grated pears and cranberries.
-
Using an ice cream scoop, fill the prepared pan or liners with the batter, approximately three-quarters of the way full. In a small bowl, mix together the sugar and cinnamon. Sprinkle the muffins with chopped pistachios and a pinch of cinnamon sugar.
-
Bake the muffins at 350°F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the muffins to a cooling rack and allow them to cool completely.