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Great for breakfast or brunch.

NOTE: Can substitute apples for pears.

PointsPlue Value: 4

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Rate this recipe 4.4/5 (10 Votes)


  • 2 sprays cooking spray
  • 2 large pears, ripe, with skin
  • 1/2 teaspoon cinnamon
  • 1/3 cup sugar, granulated
  • 1 teaspoon fresh lemon juice
  • 1/2 cup sour cream
  • 1 large egg, beaten
  • 1 1/4 teaspoons vanilla, divided
  • 1/3 cup fat free skim milk
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ginger
  • 1 tablespoon water, warm, or more if necessary


Servings 12
Preparation time 18mins
Cooking time 53mins
Adapted from


Step 1

Preheat oven to 375° F. and coat a 12 hole muffin tin with cooking spray, or use muffin liners.

Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears, gently stir and set aside.

In a small bowl, whisk together sour cream and egg, 1 tablespoon vanilla and milk, set aside.

In a large bowl, sift together flour, baking powder, baking soda and salt.

Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches, mix until barely blended. Do not over beat. (Note--batter will be very thick)

Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30-35 minutes. Remove from oven and cool for 5 minutes in muffin pan, remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

While muffins are cooling, make glaze. Mix together powdered sugar, ginger, remaining 1/4 teaspoon vanilla and warm water in a small bowl. Add another teaspoon of water if glaze is too thick. Spread a thin layer of glaze over each muffin.

Yields one muffin per serving.

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