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Pear Oatmeal Muffins

These Pear Oatmeal Muffins are soft, wholesome breakfast muffins made with rolled oats, juicy diced pears, warm cinnamon, and creamy yogurt for an incredibly moist texture. They're easy to make in one bowl, naturally sweet, and perfect for breakfast, meal prep, or a grab-and-go snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large mixing bowl
  • * Medium mixing bowl
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cutting board
  • Sharp knife
  • Vegetable peeler
  • * Cooling rack

Ingredients
  

Dry Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup plain yogurt
  • ⅓ cup neutral oil
  • ¼ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Fruit

  • 1½ cups diced pears about 2 medium pears, peeled and cored

Instructions
 

  • Preheat oven to 400°F (200°C) and prepare a 12-cup muffin pan.
  • Whisk together the dry ingredients.
  • In a separate bowl, whisk together the yogurt, oil, milk, eggs, and vanilla.
  • Fold the wet ingredients into the dry ingredients until just combined.
  • Gently fold in the diced pears.
  • Fill each muffin cup about ¾ full.
  • Bake for 18–20 minutes, until golden brown and a toothpick comes out with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer to a wire rack.