While it’s the season of never-ending pumpkin recipes, and apple recipes, seemingly coming in a close second (depending on who you ask), it’s time pears had their spotlight.

muffins on cooling rack with oats and whole pear

Let’s be honest, there’s nothing like a ripe pear: juicy, subtly sweet, with a soft yet firm texture that you just can’t get anywhere else.

There’s also nothing like a light muffin that’s loaded with a cinnamon streusel on top, with the addition of oats. Because doesn’t every good muffin have a bed of streusel on top?

So glad you agree.

Which is one of the many reasons you’re about to fall in love with this easy vegetarian breakfast recipe. It’s easy, seasonal, and a delicious way to mix up your breakfast routine. Now, let me show you how it’s done…

overhead muffins in baking pan

The Ingredients

This recipe has a whole lot of basic ingredients that I’m sure are in your pantry right now!

Like, all-purpose flour, granulated and brown sugars, butter, eggs, vanilla extract…

pear muffin ingredients with text

The two ingredients you want to be sure you have are Bartlett Pears (ok, was that obvious?) and plain yogurt. The yogurt will add a healthy dose of moisture to the muffins, keeping their texture light, moist, and delectable.


If you love recipes that require little effort, this is for you!

Nobody’s got time for an elaborate muffin recipe on a Saturday morning, especially when you’ve got to get right back in bed with their morning coffee and binge on Netflix. Right? I know you feel me.

Or, you know, if there are children involved, and they’re hangry.

Either way, when breakfast is needed ASAP, like, immediately, these muffins will be your saving grace!

side view of muffins in baking pan

There are a few steps to making the recipe.

First, you’ll want to prep the streusel. You want to do this first so that it can “dry” a bit and remain in those big, texture-loaded clumps that we know and love when streusel is involved.

side by side photos of oat streusel in bowl

Then, whisk together the dry ingredients so they’re ready to have the wet ingredients added to them.

side by side photos of dry ingredients and pouring wet ingredients into dry

Then, you guessed it, whisk together the wet ingredients until combined. Mix the wet ingredients into the dry just until combined and gently fold in the oats and pears to the combined mixture.

stirring wet ingredients into dry

Be careful to not overmix the batter so the texture of the baked muffins remains soft and fluffy.

side by side photos folding pears and oats into batter

Scoop the batter into the muffin tin, about 3/4 of the way full. Top with a generous helping of the cinnamon oat streusel and bake away until the tops bounce back with lightly touched.

side by side photos of batter in muffin tin with and without streusel

About that Streusel…

Where are my streusel lovers at? You know, the crunchy, sweet topping on muffins that’s best when it’s loaded on top? I’m talking overflowing with chunks of sweetness.

overhread of muffins on round black wire cooling rack

Yeah, well this pear muffin recipe basically BEGS for an oat streusel on top.

Oats + Streusel is truly a match made in heaven.

The oats add an additional texture component – hi, crunch! It’s totally fitting since there are oats inside the muffin, too.

And the cinnamon everywhere. Everywhere. It’s the best. Talk about warm cozy feelings from muffins. The. Best.

Speaking of warm, serving pear muffins warm is a MUST. Slather on a little butter if that’s what you like to do, and savor each and every last drop.

hand holding up half of muffin showing inside

More Homemade Muffin Recipes:

hand holding up half of muffin showing inside
5 (1 rating)

Get the Recipe Pear Muffins with Oat Streusel

Whether it's a cozy weekend at home or breakfast on-the-go, these Oatmeal Pear Muffins are sure to hit the spot. They're filled with fresh in-season pears, oats, and topped with a cinnamon oat streusel that adds so much texture and a touch of sweetness!





  • Prep the Streusel: Combine the streusel ingredients (melted butter, flour, oats, brown sugar, and cinnamon) in a bowl and stir to combine with a fork – this will help keep clumps. Set aside.
  • Muffins: Preheat the oven to 350°F. Line 12 muffin tins or rub with nonstick oil. Toss the diced pears with 1 teaspoon flour to prevent them from sinking to the bottom of the muffin.
  • In a large bowl, stir together the all-purpose flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
  • Whisk together melted butter (it should have cooled slightly as to not cook the eggs), eggs, yogurt, and vanilla. Pour the wet ingredients into the flour mixture and stir until slightly combined. Add the oats and diced pear, stirring until just fully combined. Lumps are OK – you don’t want to overmix the batter. Divide the batter evenly among the muffin tins, filling them about 3/4s full.
  • Evenly divide the oat streusel among the muffins, gently pressing it down on top of the muffins. Bake for 18-20 minutes until muffins bounce back slightly when tapped, and/or when the internal temperature reaches 190°F. Let cool slightly, and serve warm for best results.


The muffins are best eaten the day of, so the topping keeps its crunch. Otherwise store at room temperature uncovered to keep a crisp streusel for the next day.
Serving: 1muffin, Calories: 236kcal, Carbohydrates: 31g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 224mg, Potassium: 96mg, Fiber: 2g, Sugar: 15g, Vitamin A: 349IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg
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