Photo of Glazed pear muffins by WW

Glazed pear muffins

Total Time
53 min
18 min
35 min
These pear muffins are topped with a fabulous ginger-vanilla glaze. The fresh lemon juice and cinnamon add a sweet, savory and zesty flavor to these little breads. They're great for breakfast, brunch or as a gift for your favorite hostess. You can swap apples for the pears if desired. Be sure not to over mix your muffin batter because overmixing can cause air pockets to form. You can use an ice cream scoop to put the batter into the muffin tins to help make sure that the muffins are the same size. If the muffins are the same size then they will cook more evenly.


Cooking spray

2 spray(s)


2 large, ripe, Bosc, with skin

Ground cinnamon

½ tsp


cup(s), granulated

Fresh lemon juice

1 tsp

Sour cream

½ cup(s)


1 large egg(s), beaten

Vanilla extract

1¼ tsp, divided

Fat free skim milk


All-purpose flour

2 cup(s), unbleached

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

½ tsp

Powdered sugar (confectioner's)

½ cup(s)

Ground ginger

¼ tsp


1 Tbsp, warm, or more if necessary


  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; gently stir and set aside.
  3. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
  4. In a large bowl, sift together flour, baking powder, baking soda and salt.
  5. 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.)
  6. Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 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.)
  7. 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.
  8. Serving size: 1 muffin