Pear and Cream Cheese Muffins

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It’s  a good thing my children never get tired of muffins. I love to have muffins on hand all the time. They are my favorite option for a quick, grab-and-go breakfast. They make a perfect snack. Sometimes, they even double as dessert in a pinch. Muffins freeze beautifully and there is no end to the different varieties.

Obviously I could sing the praises of muffins all day long. But I’m sure that’s not what you came here for. I’m sure you’d rather I just get on with the recipe for these delicious, moist, flavorful and hearty Pear and Cream Cheese muffins. Fine, I guess I can accommodate. I’ll save the “Ode to the Muffin” for another day.

Pear and Cream Cheese Muffins

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Keyword: muffins


  • 4 oz cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cup flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 large, ripe pear, peeled and diced


  • In a large bowl, beat together cream cheese, butter or margarine, sugars, eggs and vanilla. Beat until smooth and creamy.
  • Meanwhile, in a small bowl, stir together flour, baking soda, cinnamon, salt and nutmeg. Stir into the liquid mixture just until combined, being careful not to over mix. Fold in the pears.
  • Spoon into greased or lined muffin tins and bake at 375 degrees for 15-18 minutes, until golden brown and fully cooked.


Note – My muffins pictured above were topped with a simple streusel that added a nice crunch. To make the streusel, combine 1/3 c. flour, 1/3 c. brown sugar and 1 t. cinnamon in a small bowl. Cut in 3 tablespoons of butter or margarine until crumbly. Sprinkle over muffins before baking and bake as directed.

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