Pear chocolate chip muffins, a whole wheat, eggless muffins loaded with fresh pears, flavored with cinnamon and ginger powder. These gorgeous muffins are made more inviting with a generous addition of chocolate chips.

I have been posting fruit and veggies loaded muffins all this week. Few might wonder, why suddenly so many bakes? I m doing a baking marathon this month with few of my blogger friends, we will be posting 13 bakes this month. In that genre, the first week featured fruit loaded muffins that is quick and easy to bake and makes a great filling snack anytime of the day.

The Muffin Story
More Fruit Loaded Muffin Recipes
Ingredients for Making the BEST Pear Chocolate Chip Muffins
Stepwise Instructions to make Pear Chocolate Chip Muffins
Recipe Card for Chocolate Chip muffins with Pears
Store & Serve
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The Muffin Story

My younger one is allergic to package food. We recently did a food and respiratory allergy test and found out he is allergic to few things and our doc has advised us to keep him away from packaged and overly processed food.

My child is quite adjusting and he knows that he shouldn't be eating certain food, but there are times, where he sulks that he isn't able to enjoy chips and biscuits like others. So, to pep him up, I bake his favorite muffins, which he happily takes in his snack box.

This week, he is very happy that he got a different muffin every day in his snack box. I asked him to rate the muffins, carrot & ginger muffins came first, whereas today's pear chocolate chip muffins came second and apple muffins came third.

More Fruit Loaded Muffin Recipes

Ingredients for Making the BEST Pear Chocolate Chip Muffins

Whole wheat flour, for personal reasons I bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
I have used both baking powder and baking soda to make these soft and fluffy pear muffins.
Milk, liquid used to make these whole wheat pear muffins.
Flax egg, I have used 1 tablespoon flaxseed meal with ¼ cup of water as an replacement for 1 egg.

Ingredients for making pear chocolate muffins

Pears , the main ingredient in this whole wheat chocolate chip muffin recipe. I have added peeled & chopped pears, you can replace it with shredded pears.
Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
Flavorings, I have used cinnamon and ginger powder in this fruity muffin .
I have added Chocolate chips, in the recipe, you can replace it with some dried nuts.

Stepwise Instructions to make Pear Chocolate Chip Muffins

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Grease/line muffin pans with parchment. Preheat the oven to 160C.
In a wide bowl, mix together flour, baking powder, baking soda, cinnamon and ginger powder. Whisk well to get a uniform mix of flour.
In another wide bowl, take milk and sugar, mix well for the sugar to dissolve. To this now add butter and flax egg. Whisk well to combine.
To the dry flour mix, add finely chopped pears. Now add the dry flour mix in batches to the wet mix. I used whisk to combine and after adding all the flour, use spatula and combine well.

To this batter now stir in the chocolate chips . Divide the batter into the prepared muffin pan.
Bake them in the preheated oven for 18-20 minutes or until a skewer inserted in the middle comes out clean.
Remove the muffins from the oven, let them sit in the pan for 5 minutes. Then carefully remove them onto a wire rack. Let them cool completely.
The muffins pack well in school snack boxes. They can be a great picnic snack or as a pick me up breakfast.

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Recipe Card for Chocolate Chip muffins with Pears

Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins

5 from 44 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: International

Keyword: Chocolate chip muffins, Eggless chocolate chip muffins, Eggless muffins, Fruit muffins, Pear and chocolate chip muffins, Pear muffins, Pear muffins with chocoalte chip, Whole wheat chocolate chip muffins

Prep Time: 15

Cook Time: 20

Cooling time: 10

Total Time: 45

Servings: People

Calories: 342kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter
Weighing Scale for measuring ingredients optional

Ingredients

175 grams Whole Wheat Flour Approximately 1 cup
½ teaspoon baking soda
½ teaspoon baking powder
130 grams Sugar approximately ½ cup
105 ml milk approximately ½ cup
50 grams melted butter approximately ¼ cup
1 tablespoon flaxseed meal, mixed with ¼ cup warm water
1 teaspoon cinnamon powder
½ teaspoon ginger powder
½ cup dark chocolate chips
2 nos pears, weighting 370 grams together peeled, chopped

Instructions

I have given both weight and cup measurements for the ingredients. Measure and keep all ingredients ready on the kitchen counter.
The above measurement makes 6 big and tall muffins, each weighing 150 grams approximately.
Preheat the oven to 160 C. Grease/Line the muffin pan with liners or parchment. Wash, peel pears and chop them into small cubes or shred and keep them ready.
In a wide bowl, take flour, baking soda and baking powder along with cinnamon and ginger powder. Use a Whisk and combine well to get a uniform flour mix.
To this flour mix, add chopped pears and mix well.
In another wider bowl, take milk and sugar together and whisk well for the sugar to dissolve.
To this now add flax egg and butter, Whisk well to combine.
Now add the pear added flour mix to the wet ingredients in batches. I added them in 3 batches. Use a whisk to combine.
After adding all the flour use a spatula and combine to get a smooth batter. To this now add the chocolate chips and mix.
Divide the batter into the prepared muffin pans. Tap them gently to release any air.
Bake them in the preheated oven for 18-20 minutes or until a skewer inserted in the middle comes out clean.
Oven temperature and timings differ from oven to oven. So bake accordingly.
Once done, remove the muffins and let them sit in the pan for 5 minutes. Then carefully remove them on to a wire rack. Let them cool completely.
These delish pear chocolate chip muffins stay good on the counter for a day or two. If storing for more days, i recommend refrigerating them in an air-tight container.
If serving muffins from the refrigerator, then reheat it for 20 seconds in the microwave and serve warm .

Notes

I have used peeled and chopped pears in the recipe, you can use shredded pears too.
The batter weighed approximately 900 grams. Divided into 6 muffins, each muffin weighed approximately 150 grams.
These muffins were tall and big, you can divide the batter amongst 9 muffins and make medium sized muffins weighing around 80 grams.

Nutrition

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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Try these super delicious eggless pear muffins and you would definitely agree that these are the best pear chocolate chip muffins.

These pear muffins make a great snack for school or for a picnic or a takeaway breakfast on a busy day. Pair these pear muffins with a glass of milk if planning to serve for breakfast. We don't mind muffins for breakfast on a lazy, sleepy weekend morning 🥰

Store & Serve

These soft and fluffy pear chocolate chip muffins stay good on the kitchen counter for a day or two. If storing for more days, i recommend refrigerating in an air-tight container.

If serving the muffins from the refrigerator, reheat them in a microwave for 20 seconds and serve warm.

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