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Cranberry-Pear Muffins

A great breakfast on-the-go in fall and winter, these whole-wheat muffins stay moist with the addition of shredded pear, and tart with cranberries and lemon zest. The additional sugar dip after baking makes for an extra sweet and crunchy crown.

Serves 12
Ready in 50 mins
Prep time 30 mins
Cooking time 20 mins
149 calories per serving


> cooking spray
> 1 cup all-purpose flour
> 1/2 cup whole wheat flour
> 1/2 cup granulated sugar
> 1 tsp ground cinnamon
> 1/4 tsp baking powder
> 1/4 tsp baking soda
> 1 1/2 cup peeled & shredded pear
> 1/2 cup chopped fresh or frozen cranberries
> 1/4 tsp lemon zest
> 1 large egg, lightly beaten
> 1/4 cup canola oil
> 1 tbsp granulated sugar for topping


Preheat oven to 375°F. Coat 12 muffin tin cups (2 1/2-inch) with cooking spray. In a large bowl, combine flours, sugar, cinnamon, baking powder and baking soda. In another bowl, combine pear, cranberries, egg, oil and lemon zest. Add liquids to dry ingredients and stir just until moistened. Fill muffin cups 3/4 full.
Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and dip tops in additional granulated sugar. Cool slightly before serving.

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