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Pear and honey muffins made with wholewheat flour and mild spices for a delicious autumn treat
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5 from 2 votes

Pear and honey muffins

These simple pear and honey muffins are made with wholewheat flour, mild spices and naturally sweet honey. Free from refined sugars, they’re a wholesome and tasty Autumn treat as well as a great way to make muffins healthier.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Mas & Pas


  • 2 medium ripe pears peeled and diced (180 grams)
  • 2 tablespoons fresh orange juice (½ orange)

Wet ingredients

  • ½ cup unsalted butter (4 ounces or 113 grams), melted
  • ¾ cup honey (180 mls)
  • 2 large eggs
  • tablespoons Greek or natural yogurt (70 grams)
  • 1 teaspoon vanilla essence (or 1 vanilla bean with the seeds scooped out)

Dry ingredients

  • 1 cup all-purpose flour (120 grams)
  • ½ cup wholewheat flour (60 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg


  • turbinado sugar sprinkled for topping


  • Preheat your oven to 160°C (320°F) and line a 12 cup muffin tin with paper cupcake cases.
  • Peel and finely chop your two pears. You should have about 180 grams of pear pieces.
  • Take half an orange and squeeze out 2 tablespoons of orange juice over the pears. Set them aside.
  • In a mixing bowl whisk together your melted butter and honey until it’s dissolved.
  • Add in your eggs and whisk again. Finally add in the yogurt and vanilla essence. Your wet ingredients are ready.
  • In a separate bowl measure out your dry ingredients. Mix your plain flour, wholewheat flour, baking powder, baking soda and spices – ground nutmeg, cinnamon and ginger.
  • Finally mix the dry and wet ingredients and stir until just combined. Then pour in the chopped pear slices with orange juice and mix until they’re evenly distributed in the batter.
  • Spoon the mixture into each of your cupcake liners until level with the top.
  • Sprinkle on some turbinado sugar.
  • Bake on the middle shelf of the oven for 20-25 minutes or until a knife comes out clean and set out to cool on a wire rack.