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2 pear chocolate chip muffins stacked on top of each other.
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4.6 from 27 votes

Pear and Chocolate Chip Muffins

Moist and delicious Pear Chocolate Chip Muffins, made with a handful of simple, pantry staple ingredients, these easy muffins are the perfect way to use any leftover pears taking up space on your counter!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Muffins
Cuisine: American
Keyword: muffin recipe, pear chocolate chip muffins
Servings: 12
Calories: 257kcal



  • Preheat Oven: Preheat oven to 450°F.
  • Mix Dry Ingredients: In a large bowl, mix the flour, baking soda, baking powder, and salt together.
  • Mix Wet Ingredients: In a separate bowl, mix the melted butter, egg, and sugar together. Add the pears and mix.
  • Combine: Add the wet ingredients to the dry ingredients and either using a whisk or a wooden spoon mix everything together but do not over-mix. Add the chocolate chips and mix until the chocolate chips are well incorporated into the batter.
  • Prep Pan: If you're not using muffin liners, grease the muffin pan or spray it with cooking spray. Add about two tablespoons of the batter to each muffin cup. Place the muffin pan in the oven and reduce the heat to 375°F.
  • Bake: Bake for about 20 to 25 minutes or until the muffins are golden brown. To test for doneness, insert a clean toothpick in the center of a muffin, and if it comes out clean, it's done.


  1. Over mixing your batter will lead to muffins that are dense and chewy, we don’t want that!
  2. Preheating the oven at 450°F and then turning down the heat to 375°F when the muffins go in will allow the muffins to rise fast in the beginning of baking, giving them that dome-like top.
  3. Storage: Let your pear and chocolate chip muffins cool down to room temperature before storing. Keep them in an airtight container, freezer bag, or pile them up in a cake plate with a dome. They’ll stay fresh for 2 days at room temperature, or up to 1 week in the fridge. You can reheat them for 10-20 seconds in the microwave before biting in, if you’d prefer.
  4. Your muffins need to be fully cooled down to room temperature before freezing. Keep them in an airtight container, freezer bag, or wrap each muffin individually with plastic wrap. They will last up to 2 months frozen.


Serving: 1muffin | Calories: 257kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 220mg | Potassium: 116mg | Fiber: 2g | Sugar: 26g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg