Cinnamon pear muffins - these easy vegan muffins are super soft, moist and fluffy with tall muffin tops, a sweet cinnamon flavour, chunks of juicy pear and a crisp streusel topping.
These are the perfect Autumn muffin and are great for snacking on!
These vegan cinnamon pear muffins are light, fluffy, moist and moreish with nice tall muffin tops and are perfect for snacking on!
They are also really quick and easy to make, and mostly just use basic storecupboard ingredients; apart from some non-dairy yogurt and pears (or you can use apples instead).
They have a delicious warming cinnamon flavour, are packed with chunks of juicy pear and are topped with an optional cinnamon streusel topping. These are the perfect Autumn muffin!
Ingredient Details:
Yogurt: The yogurt helps to keep the muffins nice and moist, with a light, fluffy texture. I use a soy yogurt but any kind will work; ideally it should be unflavoured and unsweetened however (vanilla is fine though).
Milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.
Sugar: I prefer to use light brown soft but caster or granulated sugar is fine too.
Oil: Any neutral flavoured oil will work, I use olive or sunflower.
Plain flour: Plain (all-purpose) flour is best. I haven't tested these gluten-free.
Baking powder and soda: Using both baking powder and bicarbonate of soda (baking soda) will give you the best rise and texture. Don't swap one for the other, you will not get the same result.
Vinegar: This reacts with the bicarbonate of soda to help the muffins rise and give them a light texture. I use either apple cider vinegar or white wine vinegar. You can also use lemon juice instead.
Vanilla: Extract is better than essence and you can also use vanilla bean paste.
Cinnamon: Pumpkin spice would also be delicious instead!
Pears: I use two medium conference pears but other varieties would be fine too. You could also use apples instead.
Vegan butter: You will need a vegan butter to make the streusel topping, ideally a block variety rather than a spreadable one.
How To Make Cinnamon Pear Muffins:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: To make the streusel topping, mix together the flour, sugar and cinnamon in a bowl then rub in the butter using your fingertips until no lumps of butter remain and the mixture is clumping together.
Step 2: To make the muffin batter, whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract in a large bowl.
Step 3: Whisk in the cinnamon, baking powder, bicarbonate of soda and salt followed by the flour.
Step 4: Fold in the diced pears.
Step 5: Divide the batter between 9-10 muffin cases, ideally spread out across two pans, filling the cases almost to the top. Scatter over the streusel mixture.
Step 6: Bake for 5 minutes at a high oven temperature, then turn the oven down and bake for a further 18 minutes.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Don't over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.
For nice tall, bakery-style muffins, fill the cases almost all the way to the top.
I like to space the cases out across two muffin tins as this can help to create tall muffin tops. If you only have the one tin then you can either bake them all in one tin or in two batches.
To make sure that the cases don't stick, use good quality ones and allow the muffins to cool completely before eating them, they are more likely to stick when they are warm. You can also spray the muffin cases with baking spray or oil, or bake the muffins straight in a well greased non-stick muffin pan.
Lightly grease the top of the muffin pan to help stop the muffin tops from sticking to it.
This recipe makes 9 giant muffins, you can make 10-12 smaller ones if you prefer, though bear in mind that smaller muffins will probably bake a little quicker.
FAQ's:
There are a couple of steps that help to ensure nice, tall muffins:
1: Fill the cases right to the top.
2: Space the cases out across two muffin pans, try and leave an empty cavity between each one.
3: Bake the muffins at a high temperature for 5 minutes to give the muffins an initial boost, then turn the oven down and bake for a further 18 minutes.
These muffins are best eaten on the day they are baked while the streusel is still crisp but they will keep in an airtight container at room temperature for 3-4 days.
Yes these vegan cinnamon pear muffins freeze well. Freeze on the day they are baked to preserve freshness but allow them to cool completely first. Place in a ziplock bag and freeze for up to 3 months. Allow to sit at room temperature for a couple of hours to defrost.
More Vegan Muffin Recipes:
- Vegan double chocolate muffins
- Vegan carrot muffins
- Vegan stollen muffins
- Vegan chocolate chip muffins
- Vegan pumpkin muffins
- Vegan blueberry muffins
- Vegan gingerbread muffins
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Cinnamon Pear Muffins (Vegan)
Ingredients
Streusel (optional):
- 70 g (½ cup) plain (all-purpose) flour
- 45 g (¼ cup) light brown soft sugar
- ½ teaspoon cinnamon
- 50 g (3 ½ Tablespoons) vegan block butter cold and cubed
Muffins:
- 160 ml (⅔ cup) unsweetened non-dairy milk (I use soy)
- 120 g (½ cup) plain non-dairy yogurt (I use soy)
- 120 ml (½ cup) neutral oil (I use olive)
- 180 g (1 cup) light brown soft sugar
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
- 3 teaspoons ground cinnamon
- 3 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 300 g (2 ½ cups) plain (all-purpose) flour
- 2 medium ripe pears or apples cored and diced
Instructions
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line a 12 hole muffin tin with 9-10 muffin cases (or ideally space them across two muffins trays if you have an extra one).
- To make the streusel topping, mix together the flour, sugar and cinnamon in a bowl then rub in the butter using your fingertips until no lumps of butter remain and the mixture is clumping together. Place the bowl in the fridge while you make the muffin batter.
- To make the muffin batter, whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract in a large bowl until well combined.
- Whisk in the cinnamon, baking powder, bicarbonate of soda and salt followed by the flour. Be careful not to over-beat the batter, just mix it until no streaks of flour remain. Gently fold in the diced pears.
- Divide the batter between the muffin cases, filling them almost to the top. An ice cream scoop is handy for this. Scatter over the streusel mixture.
- Bake for five minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 18-20 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container. Best eaten on the day they are baked.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Anna
Love these I made them with apple and flora speadable rather than block as that was what i had on hand. They are the perfect autumn treat. Thank you for another awesome recipe. PS it doesnt say when to add the pears in the recipie card at the bottom (no problem as I scrolled up to the detailed explination). P.P.S. I couldnt wait till they were completley cool and had one when it was warm, I ate it with a spoon and it was divine.