Vanilla, pears and pecans are a lovely combination in this quick muffin recipe. They are great breakfast or a mid-morning treat! Store in an airtight container in the fridge for up to 3 days. These muffins do not freeze well.
what lovely muffins! my sons devoured these this morning, freezing the rest for their lunches. I doubled the recipe and got 20 muffins that baked in 25 minutes. I used all whole wheat flour and added a dash of cinnamon, pumpkin pie spice and cardamon. I also doubled the pears as I had quite a few ripe pears to use up, thanks for a great pear recipe! - 04 Dec 2013 (Review from Allrecipes US | Canada)
I just wanted to mention this recipe works best with a firm fleshed pear such as the D'anjou or Bosc variety as a softer fleshed pear (such as Bartlett) can tend to 'melt' into the batter and may affect the outcome. If you make these muffins, I do hope you enjoy them, and thank you for trying the recipe. - 02 Dec 2013 (Review from Allrecipes US | Canada)
I reduced the oil to 1/4 cup and increased the yogurt to 1/2 cup. I also cut the sugar down to 1/2 cup. The flavour was fantastic and there was a slight crispness to the outside but still very moist inside. - 02 May 2014 (Review from Allrecipes US | Canada)