Pear & toffee muffins

Pear & toffee muffins

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(31 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 eggs, 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 pears, 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



    There are few secrets to toffee. It is simply sugar that has been

  • 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, questions and tips

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4th Nov, 2012
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!
26th Oct, 2011
I find that if you take away the pears and switch them for apples it tastes AMAZING yum yum yum
24th Oct, 2011
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.
15th Aug, 2011
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
22nd Jul, 2011
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!!!
21st Jun, 2011
Lovely! I also used Rolos, and they went down very well
21st Jun, 2011
I made these but they tasted quite eggy. Any suggestions why? Other than that, yummy.
20th Jun, 2011
I haven't made them yet, but is it better to use toffee or soemthing else?
mooingzelda's picture
3rd May, 2011
Very tasty, but found the muffins very hard to pry away from the paper cases. Will try silicone cases next time!
14th Apr, 2011
Loved the toffee chunks :)


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