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Cranberry Pear Muffins - Flour Covered Apron

Cranberry Pear Muffins

Diced pears and fresh cranberries provide the perfect balance of sweetness and tartness in this recipe for cranberry pear muffins.

Course Breakfast
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 muffins


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla
  • 1/2 cup plain, nonfat Greek yogurt, room temperature
  • 1/4 cup whole milk, room temperature
  • 1 cup pear, peeled and diced (about 1 medium size pear)
  • 1 cup fresh cranberries, whole


  1. Preheat oven to 375 degrees Fahrenheit and generously grease a muffin tin (or, use paper liners).

  2. Whisk together the dry ingredients (flour, baking powder, baking soda, spices, and salt) in a large bowl. Set aside.

  3. In a medium size bowl, whisk together both sugars, eggs, melted butter, vanilla, Greek yogurt, and milk. Make a well in the center of the dry ingredients, and pour the wet ingredients into it. Fold together until just combined. Then, gently fold in the diced pears and cranberries.

  4. Divide batter evenly among the 12 muffin cups. Bake at 375 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for an additional 5-7 minutes, or until a toothpick inserted into the center of each muffin comes out clean. Let cool in pan for about 5 minutes, then transfer to a wire rack to cool completely.