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Winter-Spiced Pear and Walnut Muffins with Maple Glaze Recipe

By Beginnerbakes Editorial TeamPublished Apr 10, 2026 | Updated Oct 27, 2026
American Under review Beginner-friendlyEasyStep By StepWinter Baking

Pear and walnut muffins with cinnamon, nutmeg, ginger and cloves, finished with maple glaze after cooling.

Winter-Spiced Pear and Walnut Muffins with Maple Glaze Recipe
Prep Under review
Cook Under review
Total Under review
Servings 12
Difficulty easy
Cuisine American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup brown sugar, packed
  • 1/4 cup chopped walnuts
  • 1 large ripe pear, peeled, cored and diced (about 1 cup)
  • 1 cup plain Greek yogurt (or dairy-free yogurt for a dairy-free option)
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Maple Glaze
  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1-2 teaspoons milk or dairy-free milk alternative

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and brown sugar until well combined.
  3. Add the chopped walnuts and diced pear to the dry ingredients, tossing gently to coat them evenly.
  4. In a separate medium bowl, whisk together the yogurt, vegetable oil, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. The batter should be slightly lumpy and no dry flour should remain-avoid overmixing.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick inserted into a muffin center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cooling, prepare the maple glaze by whisking the sifted powdered sugar, maple syrup, and 1 teaspoon of milk together in a small bowl. Add more milk as needed to achieve a smooth, drizzle-able consistency.
  10. Once muffins are fully cooled, drizzle the maple glaze generously over the tops.
  11. Refrigerate leftovers promptly in covered shallow containers for up to 3 days. Freeze unglazed muffins for up to 2 months.

Preparation

Peel, core and dice the pear. Use the listed quantities and a lined 12-cup muffin tin. Keep the measured oil in the batter; any pan-greasing oil is additional.

Timing

Allow for preparation and preheating, 18-20 minutes baking, 5 minutes in-pan cooling, complete rack cooling and glazing. The listed prep and bake time excludes cooling and glazing.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 3 days.

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