I’m going to be 100% real with you. I am not a fan of muffins. I have two exceptions. I enjoy pumpkin muffins and the other exception happens to be this recipe. If you are anything like my sister; then you are probably thinking, “what about blueberry?”. Blueberry muffins are meh. Lemon poppy seed muffins are alright. But pear crumb muffins are by far my favorite.
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You might be wondering, “why pear?”. Pears are the superior fall/winter fruit. Pears enhance vanilla and cinnamon flavors. I also feel like they release more sugary juices in comparison to apples. However, if you don’t feel this way about pears – apples will work just fine with this recipe!
The name of this recipe sounds intimidating. Really, there is only one extra step and that is the topping. The rest of it is a basic muffin recipe with pears and cinnamon.
I don’t use anything in this recipe that I would consider “specialty”. I typically use coconut sugar or raw cane sugar, but that isn’t necessary. If you have standard sugar, you will have the same result. For the egg substitute, I would recommend ground flaxseed. The rest of the ingredients are staples in most pantries: flour, baking powder, cinnamon, brown sugar, oats, and vanilla extract.
The tools you need to make this are: mixing bowls, a spatula, and a muffin pan. Also, I recommend using a vegetable oil spray to grease the pan. This recipe starts out like many other baking recipes. I separated the wet and dry ingredients (see the recipe for details). I slowly incorporated the flour mixture into the wet mixture. Like magic, the batter came together. I added extra cinnamon and vanilla extract because I have no self-control. I filled each cup 3/4 of the way and directly added the crumb topping to each cup.
The recipe yields a dozen (barely). So if you are making this for a family, you might want to double the recipe. Okay, onto the specifics…
Pear Crumb Muffins (Vegan)
- 1 tbsp ground flaxseed + 2-3 tbsp water to make a flax egg
- 1/2 cup almond or soy milk
- 1/4 cup vegetable oil can use vegan butter or a nut butter
- 1/2 cup coconut sugar or cane sugar
- 1 + 1/2 cup flour I used unbleached
- 1/2 tbsp baking powder
- 1 tsp salt
- 2 pears chopped and divided
- 1 tsp cinnamon
- 2 tsp vanilla extract
For the crumb topping
- 1 pear chopped
- 2 tbsp brown sugar approx.
- 1/4 cup oats
- 2 tbsp vegan butter approx.
- generous amount cinnamon
- Preheat oven to 350o Fahrenheit. Prepare the flax egg by combing the flaxseed with water (let it rest for about 5 minutes). In a large bowl, mix together the dry ingredients (flour, baking powder, cinnamon, and salt).
- Mix together the remaining wet ingredients (milk, vanilla extract, sugar, and oil). Slowly combine the dry ingredients with the wet ingredients. Add in chopped pear and continue to mix until the batter is smooth. The batter will be thicker.
- To make the crumb topping. Mix together oats, cinnamon, brown sugar, chopped pear, and oil/vegan butter. The mixture should be clumpy. Grease the muffin pan and fill in each cup 3/4 of the way. Add the crumb mixture directly on top of each cup.
- Bake for 20-35 minutes. I recommend checking at 20 minutes and going from there. When muffins are done, the top will be golden brown and an inserted toothpick will come out clean.
- If you follow a gluten-free diet, I suggest using oat flour.
- The measurements for the crumb topping may vary.
- Pears that are soft work best for this recipe.
- Brown sugar or cane sugar can be substited instead of coconut sugar.
- A nut butter can be used if you are avoiding oil (sunbutter or almond butter).
I hope you enjoy this recipe! If you have questions, let me know in the comments. Tag me on Instagram @vegkaley if you recreate this. Also, let me know if you like longer recipe posts or brief recipe posts.
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