Pear Hazelnut Muffin

Pear Hazelnut Muffin

Pears are plentiful in the fall. If you happen to have a few bruised pears at the bottom of your fruit bowl, this is a great way to rescue them! If you don’t have hazelnuts, almonds work just as well. I store all my nuts in the freezer to keep them from becoming rancid.

Makes 12 muffins

Pear Hazelnut Muffin

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 135 calories

Fat per serving: 5 g fat (2 g saturated)

Pear Hazelnut Muffin


  • 1/2 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 1/2 cup fat-free, skim milk
  • 2 egg whites
  • 1 teaspoon almond extract
  • 1 very ripe small Bartlett or Anjou pears, peeled, chopped
  • 2 cups "white" whole wheat or whole wheat pastry flour
  • 1/4 cup hazelnuts, chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt


  • Preheat oven to 400° F. Line a 12-cup muffin pan with paper muffin liners.
  • In a large bowl, stir together sugar and margarine. Mix in milk, egg whites, almond extract and pear. In a large zipper lock bag, mix flour, hazel nuts, baking powder, soda, and salt. Shake until well mixed. Stir the flour mixture into the bowl until just combined. Do not overmix.
  • Spoon batter into prepared muffin cups. Bake 20 to 22 minutes, or until a toothpick comes out clean when inserted in center of one of the muffins.
  • Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups. Cool completely before storing in an air-tight container for up to 3 days.

Nutritional Stats Per Serving (1 muffin):

135 calories. 3 g protein, 19 g carbohydrates, 5 g fat (2 g saturated), 7 mg cholesterol, 2 g fiber, 100 mg sodium.

Weight Watchers® Points Plus: 3

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