Looking for a grab-and-go muffin for those busy weekday mornings? This one is for you. Pears are in season right now so there is no better time to grab a few from your local farmers market.

I’m excited to present these Pear and Yogurt Muffins in collaboration with Redpath Sugar, which is now Sustainably Sourced and Ethically Grown*. Inside the package, nothing has changed. All of their sugars still taste and function the same way. Look for the new green icon on their packaging in stores now.

*To learn what Sustainably Sourced and Ethically Grown means to Redpath Sugar, head over to redpathsugar.com/sustainablysourced to learn more.

INGREDIENTS:

  • 2 cups of diced pears (skin on)

  • 2 eggs

  • 2 tsp of vanilla

  • 1/2 cup of Vanilla flavoured or plain Greek yogurt

  • 1/2 cup of olive oil

  • 1/3 cup of Redpath Brown Sugar

  • 1/4 cup of honey

  • 1/4 tsp of nutmeg

  • 1/4 tsp of salt

  • 1 tsp of baking powder

  • 1 tsp of baking soda

  • 2 cups of flour

  • 1 extra pear, sliced thinly for garnish (optional)

DIRECTIONS:

  1. Preheat the oven to 350ºF and line your muffin pan with paper or silicone liners.

  2. In a large mixing bowl; add in the diced pears, eggs, vanilla, yogurt, oil, honey and brown sugar. Mix well to combine.

  3. In a medium-sized bowl, combine the rest of the dry ingredients (salt, flour, nutmeg, baking powder and baking soda). Use a whisk to incorporate the dry ingredients together.

  4. Gradually mix the dry ingredients into the wet until well combined.

  5. Add the batter into the prepared muffin pan and top with a slice of pear (but this is optional).

  6. Bake for 30 minutes, or until the edges start to turn golden.

These will last up to 7 days in an airtight container, or place in a freezer bag and keep for up to 3 months.

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