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Home / Cakes, Tray Bakes & Cupcakes / Pear & Yoghurt Muffins

Pear & Yoghurt Muffins

Cakes, Tray Bakes & Cupcakes

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Pear & Yoghurt Muffins are one of my favourite muffins recipe that’s not only easy to make, but it’s very healthy and taste delicious too.

These Pear & Yoghurt Muffins are perfect for mid-afternoon snack and even O.K to have as an emergency breakfast.

If you don’t have pears or don’t fancy them, you can swap them for other firm fruit, such as apples. This Pear & Yoghurt Muffins recipe is also very easy to adapt if you don’t have all the ingredients.

For example, the bran or wheat bran can be just one type of bran or oats, you can also swap the flour for normal plain flour or use spelt, buckwheat or lupin flour if you want these muffins to be super healthy. 

Why make this recipe?

  • Healthy muffin recipe
  • Perfect for snack or breakfast on the run

Baking tips

To save time, you can measure out the bran/oats and soak them in the yoghurt any time before you want to bake these muffins. Anything 1-2 hrs beforehand will be fine

MORE MUFFIN RECIPES
  • Spiced Pumpkin Muffins >>
  • Blackberry & Yoghurt Muffins >>
  • Apple & Cinnamon Muffins >>
  • Blueberry & Lavender Muffins >>

Ingredients & Possible Substitutions

Oats & Bran

I’ve used a couple of different wheat brans and cereals in this recipe. They soak up the white yoghurt brilliantly and add fibre to the muffins.

Since I’ve made the recipe several times now, I’ve noticed that I don’t always have the different types of cereals in, so I often replace them with finely milled oats or other type of oats.

Yoghurt

I usually use Greek white yoghurt and both dairy and dairy free versions are fine. Any other plant based yoghurt will work as well, but stick to a white/plain yoghurt.

Flour

I’ve used wholemeal – plain – cake (all purpose) flour. It’s a type that’s regularly available in the supermarkets now and it makes this recipe extra healthy.

If you can’t find wholemeal plain flour, just use plain (all purpose) flour. You can also use something like a 50% spelt and 50% plain flour to give this recipe a great flavour and extra fibre.

I like that every time I make these they taste slightly different, depending on what flour I use. You can even use a gluten free flour, but don’t forget to use a xantham gum (about 1/2 teaspoon) unless your flour already contains it.

Sugar

Light brown or golden caster sugar works great in this recipe. Darker sugars might overpower the pear flavour, so you probably don’t want to use those.

Raising agents

We are using both baking powder and baking soda with this recipe, but if you don’t have soda, up the amount of baking powder.

Salt

A large pinch of fine salt with make these muffins taste amazing!

Milk

Regular milk or plant based milk can be used in this recipe and water will work fine too. There is already dairy in the yoghurt, so even if you just use water, the recipe will work just fine!

Oil

Vegetable oil or sunflower oil works best with this recipe.

Egg

If you are thinking of making this recipe into a vegan version, use 1 table spoon of chia seeds soaked in 3 tablespoons of water. Leave it until the water thickens a bit (the chia seeds will turn it into a jelly like substance)

Vanilla extract & Flavouring

I like to add vanilla extract in, because I think it ads a lovely flavour, but it can be left out, if you don’t have one. Vanilla extract is becoming increasingly more and more expensive, so I treat it as a luxury.

You could also use lemon or orange essence if you had some, as they would go well with the pears flavour.

If you want to give this recipe a festive twist, you can use a teaspoon of mixed spice, homemade apple pie spice or Christmas stollen spice. They will all go well with the pear’s flavour and add warmth to the muffins.

Pears

The final muffin flavour will wary depending on what type of pears you use. I prefer to use firmer desert pears, but softer – yellow ones will work too (but they might not hold their shape as well).

MORE RECIPES WITH PEARS

  • Pear Simple Syrup >>
  • Plum & Pear Tart >>
  • Pear & Blackberry Crumble >>

How to make Pear & Yoghurt Muffins recipe

In a large mixing bowl, combine the cereal and wheat bran (Use fine oats if you don’t have wheat bran or the cereals). Stir in the white yoghurt and let stand for 10 -15 minutes until the bran looks soft and soaked up.

In a another large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.

Add the milk, oil, egg and vanilla to bran (oats) mixture and stir to combine.

Pour the yoghurt ingredients into the flour mixture and stir until just combined. Don’t over mix it at this stage.

Gently fold in the chopped up pears (they should be about 1 cm cubes or slightly large).

Divide the muffin batter among 12 large paper lined muffin cups tray. Bake in 180C (Gas Mark 5), 350F oven for about 25 minutes or until golden and the tops are firm to the touch.

Let the tin cool on the rack for 5 minutes and then remove the pear muffins from the tin and let cool completely.

Allergies & dietary requirements

This recipe can be adapted (see ingredient’s notes) to suit dairy free, gluten free and vegan diets.

Batch size

This bath makes about 12 large size muffins, but you can also make 24 mini muffins.

How to store muffins

Muffins are best stored in an airtight container or plastic bag. If you can’t eat them within 2-3 days, I’d suggest to freeze them. They will be fine in the freezer for up to 3 months.

Can I scale up or down this recipe?

I always double up this recipe and bake two batches and then freeze most of the muffins. They are very easy to defrost overnight and that way you only eat a few at a time.

MORE CAKE RECIPES

  • Lemon Drizzle Cake >>
  • Pumpkin Pie Roll >>
  • Blueberry Doughnuts >>
  • Rhubarb Tray Bake >>
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Pear & Yoghurt Muffins

Print Recipe
Healthy muffin recipe made with pear, oats, bran and yoghurt. Perfect for snack or breakfast on the run!
Prep Time:10 mins
Cook Time:25 mins
soaking time:15 mins

Ingredients

  • 60 grams All bran or 100% bran cereal or oats
  • 50 grams wheat bran or oats
  • 375 grams plain white yoghurt or dairy free, plant based white yoghurt
  • 240 grams wholemeal cake flour or plain flour
  • 120 grams brown or light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 125 ml skimmed milk or plant based milk
  • 60 ml oil
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 pears cored & chopped
Metric – US Customary

Instructions

  • In a large mixing bowl, combine the cereal and wheat bran (Use fine oats if you don't have wheat bran or the cereals). Stir in the white yoghurt and let stand for 10 -15 minutes until the bran looks soft and soaked up.
  • In a another large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
  • Add the milk, oil, egg and vanilla to bran (oats) mixture and stir to combine.
  • Pour the yoghurt ingredients into the flour mixture and stir until just combined. Don't over mix it at this stage.
  • Gently fold in the chopped up pears (they should be about 1 cm cubes or slightly large).
  • Divide the muffin batter among 12 large paper lined muffin cups tray. Bake in 180C (Gas Mark 5), 350F oven for about 25 minutes or until golden and the tops are firm to the touch.
  • Let the tin cool on the rack for 5 minutes and then remove the pear muffins from the tin and let cool completely.

Nutrition

Calories: 214kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 271mg | Potassium: 178mg | Fiber: 3g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
Course: breakfast, Cake, Snack
Servings: 12 large muffins
Calories: 214kcal
Author: Magdalena
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14 June 2021 · Leave a Comment

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

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Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and download your copy today >>

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Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

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