cranberry pear muffins

cranberry pear muffins

prep time: 30 minutes
cook time: 20 minutes
ready in: 50 minutes

makes: 12 servings, 1 muffin each


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 ½ cup peeled & shredded pear
  • 1/2 cup chopped fresh of frozen cranberries
  • 1/4 teaspoon lemon zest
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 1 Tablespoon granulated sugar for topping

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 375°°F. Coat 12 muffin tin cups (2 ½ inch) with cooking spray.
  2. In a large bowl, combine flours, sugar, cinnamon, baking powder and baking soda.
  3. In another bowl, combine pear, cranberries, egg, oil and lemon zest. Add liquids to dry ingredients and stir just until moistened.
  4. Fill muffin cups 3/4 full. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and dip tops in additional granulated sugar. Cool slightly before serving.

per serving: 150 calories, 5g total fat, 1g saturated fat, 20mg cholesterol, 70mg sodium, 25g carbohydrates, 2g fiber, 2g protein