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Pear And Walnut Muffins Recipe

We recently ended up with a heap of pears in the house, that no one was eating. Our kids are fussy… because they’re kids! And neither hubby or I really eat pears on their own, so rather than let them go to waste, it was time to get creative. The result – the most delicious pear and walnut muffin recipe!

These walnut and pear muffins are easy to make and loaded with flavour!  And you can whip up a batch in under 30 minutes from start to finish too!

Pear and walnut muffins

Check out these other delicious muffin recipes:


You’ve probably noticed by now how much I love making muffins. They are such an easy item to bake and you can pretty much add anything in.

I love that muffins can freeze well for later, and that makes them perfect for school lunches too! 

Although since these muffins have walnuts in them, check first that they are allowed in school lunch boxes.

Our girls attend a nut-free school so they enjoy them at home instead. Or we switch the walnuts out with pumpkin seeds.

This muffin recipe makes 12 medium-sized muffins. I am a big fan of baking in bulk so you can easily double up the mix and load up the freezer with yummy muffin goodness!

This is also a perfect way to use overripe pears so you can avoid letting them go to waste.

pear and walnut muffins

You Will Need:

  • 1 ½ cups of finely diced pear
  • 2 cups Self Raising Flour
  • 200g plain Greek yogurt
  • 2/3 cup roughly chopped walnuts
  • 1 cup brown sugar
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

PRO TIP: If you don’t have fresh pears, tinned pears work just as well for this simple muffin recipe. And you can easily substitute the walnuts for different types of nuts or seeds instead.

How To Make Pear & Walnut Muffins

STEP ONE: Preheat your oven to 180 degrees Celsius. Find oven temperature conversions.

STEP TWO: Mix together the dry ingredients with flour, salt, sugar and cinnamon in a medium-sized bowl. I really like using these bowls. The no-slip base has saved me from many spills over the years.

STEP THREE: Mix in the egg, yoghurt, pear and oil until your ingredients are just combined.

STEP FOUR: Fold in your crunchy chopped walnuts. This is my favourite part of the recipe. Added crunch makes most snacks better.

Chopped walnuts

STEP FIVE: Spoon your muffin mixture into a greased or lined 12 hole muffin trayWhen using silicone muffin trays, I usually set mine on a tray to avoid them folding up when placing in the oven.

STEP SIX: Sprinkle cinnamon and extra diced walnuts on top. This is my husband’s favourite ingredient. He would add cinnamon to everything given the chance.

STEP SEVEN: Bake your muffins for around 20 to 25 minutes or until golden brown. They should spring back when touched.

Take care when removing your freshly baked muffins from the muffin pan while they are hot.

Walnut and pear muffins

Recipe Alternatives

You can easily substitute the pear in these muffins for apple if you prefer, or use a different type of nut. Or for a different kind of crunch, try adding some seeds or oats instead or as well as the walnuts.

Using seeds instead of nuts will make them nut-allergy friendly and we have done this to allow our girls to take them to school using sunflower seeds instead of walnuts.

If you don’t have any Greek yoghurt, you can use regular plain yoghurt instead.

I have done this in other muffin recipes and they have turned out great still. I prefer to use Greek yoghurt though, due to it typically being lower in sugar and additives.

You can find more Greek yogurt recipes here for using up any excess.

This is my favourite part of muffins… you can just throw in whatever flavours work together and come up with magical combinations of delicious goodness! Yes, I get a bit excited about muffins!

Simple Walnut and pear muffins

Pear & Walnut Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Delicious and quick walnut and pear muffins – the perfect sweet treat or lunch box filler!


  • 1 ½ cups pear finely diced
  • 2 cups Self Raising Flour
  • 200 g plain Greek yogurt
  • 2/3 cup walnuts roughly chopped
  • 1 cup brown sugar
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 teaspoons cinnamon
  • 1 teaspoon salt


  1. Preheat oven to 180 degrees celsius.
  2. Mix together flour, salt, sugar & cinnamon in a medium-sized bowl.
  3. Mix in egg, yoghurt, pear and oil.
  4. Fold in chopped walnuts.
  5. Spoon into a 12 hole greased or lined muffin pan.
  6. Sprinkle cinnamon and extra diced walnuts on top.
  7. Bake for 20 minutes or until golden brown and spring back when touched.
  8. Remove from muffin pan and cool on a wire rack.


No pears? Try this recipe with apples insead.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 441mgCarbohydrates: 35gFiber: 2gSugar: 17gProtein: 5g

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Let me know what you think! Leave a comment or a review below and share a pic! Tag me at @simplifycreateinspire on Instagram



Healthy Muffins For Kids for snacks, school lunches and on the go #

What is your favourite muffin filling? I am always looking for new flavours to experiment with! And be sure to save this post to Pinterest so you can let me know if you try it out for yourself! Tag me on Facebook too. I’d love to see your pics and hear what you think!

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