Easy Vegan Pear Muffins with Crumbles

These vegan pear muffins are perfectly soft, moist, fluffy, and filled with delicious chunks of sweet pear! The buttery crumble topping adds the most irresistible crunch, making them perfect for a cosy breakfast, delicious company for afternoon tea, or a snack on the go.

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I have always loved pears as a snack; I’d just grab one on the go to school and eat one while I walk to the station in the morning when I was a student in London. Such a handy and tasty snack, isn’t it? And to my surprise, I have never used pears in my recipes before! So here it is, my delicious vegan pear muffins!

There’s something so comforting about pears, don’t you agree? Especially when baked, it’s soft, juicy, and the sweet fragrance fills your kitchen. These vegan pear muffins capture all that autumnal goodness in one fluffy, golden muffin with a crumbly topping, lightly crisp on the outside and tender inside, just how I like them. And it’s super easy to make!

I added some mashed pears, not only to add a lovely natural sweetness but also to keep the muffins moist without any dairy or eggs. They’re the perfect bake for slow mornings, a quick treat with tea, or a portable snack for busy days. 

Must Read: The Ultimate Guide to Perfect Muffins – A complete guide to baking your perfect vegan muffins with easy and delicious muffin recipes!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Pears: I used some mashed pears to add moisture and sweetness, as well as enhance pear flavour in the muffins. Diced pears are folded in to add juicy bursts of pears in every bite. Canned pears (drained and patted dry) can be used if fresh ones aren’t available.

Plain flour: The base of the muffins is, as usual, plain flour. Giving them a soft, fluffy texture. I would not use wholemeal flour, as you need to adjust the liquid content slightly(next year I’m planning on making more wholesome baked recipes), but you can use a 1:1 gluten-free blend if you want to make it gf.

Soy milk: Soy milk is my go-to plant milk for baking. If you want, other plant milks like almond milk or oat milk work perfectly as a substitute.

Caster sugar: Caster sugar is my preference for a simple baking like this recipe, but granulated sugar works with no issues too. Light brown sugar can be used as well for a hint of caramel flavour, or coconut sugar for a less refined option.

Vegan butter (melted): I used some vegan butter from Flora. It adds richness and a buttery flavour to the muffins and crumble. Feel free to use any vegan butter from other brands, it should work!

Cornflour: I often get questions like what cornflour does in baking – it simply makes the muffins soft and fluffy by balancing gluten content. If you don’t have any, replace it with an equal amount of other starchy flours like potato, arrowroot, tapioca, etc.

Apple cider vinegar: Lemon juice can be used as a substitute with the same results.

Other ingredients: vanilla extract, baking powder, and baking soda.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Mixing bowls: A couple of good-sized mixing bowls make it easier to keep dry and wet ingredients separate before combining.

Silicone spatula: A Silicone spatula is perfect for folding the wet and dry ingredients together gently without overmixing. I used to use an old-school wooden spoon to mix my batter(you see I mention it all the time in my older recipes – my aunt told me to use silicon spatula but I was stubborn!) because I love the aesthetic of it, but a silicon spatula is definitely better for scraping the side of the bowl and combining the wet and dry thoroughly.

Muffin tray: Use a sturdy muffin tray to ensure even baking and help the muffins hold their shape. I have a 12-hole muffin tray, which is perfect for this recipe. 

Muffin cups: I always use muffin cups to prevent the muffins from sticking and make it easier to remove the muffins once baked. Plus, they look lovely for serving!

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan pear muffins

Preheat your oven to 180°C (350°F).

Step 1: Prepare the crumble topping

These muffins can be made without the crumble topping, but I recommend making them as they are so good on the muffins! To make the crumble topping, mix the flour, sugar, salt, vanilla, and melted vegan butter in a bowl with a spoon or a fork until the mixture resembles coarse crumbs. That was easy, wasn’t it? Set aside while preparing the muffin batter.

Step 2: Make the batter

Before making the batter, let’s make vegan buttermilk and prepare the pears! Making vegan buttermilk is very simple, just mix the soy milk and apple cider vinegar together in a jug and set aside. To prepare pears, first cut up some pears into 1-2 cm dices. Set aside some for folding in, and cook the rest in a pan until it’s soft, then mash until it becomes a paste. The preparation is done!

Let’s make the batter now! Combine the flour, caster sugar, baking powder, baking soda, and cornflour in a large bowl. Whisk well to ensure everything is evenly distributed. In a separate bowl, mix the vegan buttermilk, melted vegan butter, vanilla extract, and mashed pear until very smooth.

Now, pour the wet mixture into the dry mixture and gently fold together using a silicone spatula. The batter should be smooth but not overmixed, as overmixing can make the muffins dense and tough. Fold in the diced pears gently so they’re evenly distributed throughout the batter. 2-4 folds should do the job!

Step 3: Add the crumble and bake

Scoop the batter into lined muffin trays using an ice cream scoop. If you are making medium-sized muffins, fill the cups about 3/4 full. If making big ones, fill the cup to the top. Sprinkle the crumble topping generously over each one, and bake for about 23 to 25 mins until golden and a toothpick inserted comes out clean. It will start smelling beautiful in the kitchen!

Once baked, rest the muffins in the muffin tray for about 5 mins, then transfer to a cooling rack to cool further. Enjoy!

Serving tips and ideas

• Caramel flavour goes very nicely with pear! Enjoy a warm muffin with a drizzle of vegan caramel sauce for a nice cosy dessert.
• You can serve one with vegan vanilla ice cream as an indulgent dessert for guests and parties.

Expert tips and tricks

Choose ripe pears

Pears can be firm like apples before they are ripe, so always use ripe pears. Ripe pears are naturally sweet and soft, which makes them perfect for mashing and folding into the batter. Underripe pears can make the muffins less flavourful.

Dry the diced pears well

Too much moisture from the pears can make the muffins soggy, which is not an ideal texture for my kind of muffins! So pat the diced pears dry with a kitchen towel before adding them to the batter.

Rest the batter if you have time

Letting the batter rest for 30 minutes before baking helps hydrate the flour and results in higher, rounder muffin tops that we all want in muffins. If you have time, it’s worth resting the batter for 30 mins before scooping into muffin cups!

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• To add a touch of cosy autumnness, mix in a teaspoon of ground cinnamon or nutmeg for a warming flavour!
• If you fancy something apple, I have a recipe vegan apple crumble muffin, which is similar to this recipe.
• Raisins and pears go hand in hand, don’t they? Add a handful of raisins for an even more fruity flavour.

How to store

• Room temperature: Store the muffins in an airtight container for up to 1 day if you have leftover muffins. Keep them in a cool, dry spot away from sunlight to maintain their texture. If your climate is particularly hot though, do not leave the muffins at room temperature.

• Refrigerator: Store any leftover muffins in an airtight container for up to 2-3 days in the fridge for the best texture and flavour. Reheat in the microwave for 10–15 seconds or warm up in the oven before eating for that just-baked softness.

• Freezer: These muffins freeze well too. Freeze the muffins (fully cooled) in a sealed freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the oven or microwave before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these pear muffins because they are:

• so easy and simple to make
• pear lovers dream
• perfect for breakfast

Want more recipes like this?

Try my other delicious muffins and dessert recipes you might enjoy!

• Apple crumble muffins
• Raspberry muffins
• Blueberry lemon muffins
• Lemon poppy seed muffins
• Pumpkin chocolate chip muffins

Visit the muffins page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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