Photo of Glazed Pear Muffins by WW

Glazed Pear Muffins

6 - 7
PersonalPoints™ per serving
Total Time
53 min
18 min
35 min
Savour naturally sweet pears in this breakfast muffin. The slightly-spiced ginger glaze provides a wonderful flavour complement.


Cooking spray

2 spray(s)


2 large, ripe, Bosc, with skin

Ground cinnamon

½ tsp(s)


cup(s), granulated

Fresh lemon juice

1 tsp(s)

Sour cream

½ cup(s)

Raw egg(s)

1 large, beaten

Vanilla extract

1 tsp(s)

Fat free skim milk


All-purpose flour

2 cup(s), unbleached

Table salt

½ tsp(s)

Baking soda

½ tsp(s)

Baking powder

1 tsp(s)

Powdered sugar (icing sugar)

½ cup(s)

Ground ginger

¼ tsp(s)

Vanilla extract

¼ tsp(s)


3 cup(s)


  1. Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
  2. Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
  3. In a small bowl, whip together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
  4. In a large bowl, sift together flour, salt, baking soda, and baking powder.
  5. Make a well with a spoon in centre 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.)
  6. Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
  7. While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.


You can swap apples for the pears if desired.