Pear & toffee muffins

Pear & toffee muffins

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(28 ratings)

Prep: 10 mins Cook: 30 mins


Makes 12
These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal257
  • fat11g
  • saturates6g
  • carbs36g
  • sugars15g
  • fibre0g
  • protein5g
  • salt0.62g
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  • 300g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp ground cinnamon
  • 85g golden caster sugar
  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 ripe pear, peeled and cut into small chunks



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 100g soft toffee, chopped into pieces
  • 25g flaked almond


  1. Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine – the batter should still be quite lumpy and have streaks of flour.

  2. Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.

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Comments (38)

rosievimes's picture

Beautiful muffins, the pear and toffee compliment each other really well.

beckydale's picture

Tried these for the second time, and this time they were perfect! So happy with them as they taste really good. I'd fiddle a bit with the recipe next time though, as I put all the toffee in the mix and it seemed like a lot of it leaked out and that there was too much pear but I think with minor adjustments they'd be even better!

beckydale's picture

I made these a while ago and unfortunately I over mixed the batter using an electric hand mixer. The muffins never rose and came out very dense! So disappointed :(

GoldLuula's picture

I made these just now. They taste good, don't take long to make. Recipe says 12 muffins, but I managed to make 48 cupcakes...

paulacogar's picture

Made these with rolos, was really looking forward to eating them but fairly disappointed though they were quite bland

goforitgrandma's picture

Ooops - forgot to rate and as they were so delicious they deserve 5 stars !

goforitgrandma's picture

I made these last night and, although I have read the previous comments, decided to make them to the recipe (well almost, I put all the chopped fudge in the mixture and none on top).
I took them to work this morning and they were all eaten immediately with very favourable comments. They were delicious and moist and will be made again before the weekend !!

mousepot's picture

Forgot to rate them!

mousepot's picture

I used ginger instead. They were delicious.

jeanknowles_3391's picture

I made these, but substituted the pears for two eating apples, and the toffee for fudge. I used mixed spice instead of cinnamon too. They were really delicious, and were made and eaten in less than three hours. One tip is not to sprinkle fudge pieces on top. When it melts it drips down the sides of the paper cases, making them a bit messy and sticky.

ticket's picture

I made this in a square tin instead of individual muffins. It worked wonderfully and I cut it into squares. Very yummy - especially when eaten still slightly warm!

babyg123's picture

I find that if you take away the pears and switch them for apples it tastes AMAZING yum yum yum

abroekman's picture

Absolutely yummie. Used silicon moulds to bake them in so no paper required and they came out of those without a hitch. Very easy to make and very tasty.

charleybean's picture

They came out well and looked fab but I didn't feel the cinnamon flavour went that well with the pear and toffee, I will probably leave that out next time or does anyone know an alternative to cinnamon? as I felt I couldn't really taste the pear and toffee x

squaccy's picture

I used Fudge with this recipe and left out the almonds (nut free house) and it worked really well :) Lovely muffins that were much enjoyed by my OH and his family with some lovely cinnamon and pear flavours coming through. My only words of advice is: Make sure the flour at the bottom of the bowl has been just incorporated too (whoops!!) AND as many have said before, make sure the toffee/fudge pieces are pressed down into the mixture or they'll explode out the side. and its a pain to get off the baking tray!!!

tc1980's picture

Lovely! I also used Rolos, and they went down very well

eleanorisme's picture

I made these but they tasted quite eggy. Any suggestions why? Other than that, yummy.

eleanorisme's picture

I haven't made them yet, but is it better to use toffee or soemthing else?

mooingzelda's picture

Very tasty, but found the muffins very hard to pry away from the paper cases. Will try silicone cases next time!

kristina11's picture

Loved the toffee chunks :)


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Tips (1)

beckydale's picture

Make sure you only mix the batter enough to have blended the ingredients and then stop, as if you over mix the batter the muffins will not rise and will be very dense.