Pear and toffee muffins

Pear and toffee muffins


2 people made this

About this recipe: Pears are delicious eaten fresh but can also be used in a variety of recipes such as this muffin recipe. This is a marvellous weekend morning treat.

Ashredcomm Cambridgeshire, England, UK

Makes: 12 

  • 300g self raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 85g golden caster sugar
  • 250ml milk
  • 2 eggs, beaten
  • 100g butter, melted
  • 2 pears, such as Williams or Packham, peeled and cut into small chunks
  • 100g soft toffee, chopped

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat oven to 200 C / fan 180 C / gas 6. Line a deep muffin tin with paper cases.
  2. Mix the flour, baking powder, cinnamon and a pinch of salt together in a large bowl, then stir in the sugar.
  3. Mix the milk, eggs and melted butter in a large jug and pour into the dry mix, along with the pears and a third of the toffee pieces.
  4. Stir until just beginning to combine -the batter should still be quite lumpy and have streaks of flour.
  5. Divide the mixture between the cases, and sprinkle with the remaining toffee.
  6. Bake for 25-30 minutes until the muffins are risen, golden and feel firm when pressed (the toffee on top will be extremely hot so be careful not to touch it).
  7. Remove from the tin and place on a wire rack to cool.

Cook's note

South African apples and pears are in season from February to October.

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Reviews (2)


Not sure where I went wrong. Pears sunk to the bottom and toffee all melted, sticking the muffin to the paper. Bit too much cinnamon for my liking too. They did look great until I tried to get the paper off. - 29 Sep 2014


Very easy muffin recipe! They smell delicious while baking and aren't too sweet. My only dilemma was finding 'soft toffee'; I used fudge in the end which I think was too soft. Will try keep a bag of Thornton's safely in my baking cupboard for future use. - 29 Apr 2013

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