Pear & toffee muffins

Pear & toffee muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Dec, 2010
Made these in preparation for Christmas guests and trying to use up some very ripe pears. Used the toffee pennies out of a box of Quality Streets - hard to chop up but gets them used. Just tried a wee one which didn't rise so well - absolutely delicious. The toffee hardens and sticks to your teeth - but that's part of the fun I reckon. Hopefully, these will be appreciated by guests.
18th Dec, 2010
Lovely muffins, keep an eye on them as toffee can burn if on the surface.
24th Sep, 2010
Very popular with group of fellow mums. But would make sure toffee pressed down into mixture. Not very peary more toffee flavour coming through.
22nd Jul, 2010
Did this totally dairy and added chocolate instead of toffee. Lovely little muffins but they dont rise very much.
10th Nov, 2009
To sticky, probably won't make again.
31st Oct, 2009
Used Rolo's and chopped apples. Very nice.
1st Sep, 2009
Lovely and moist! Used chocolate covered toffee Poppets which worked well...sort of. Ok while the cakes were still warm as the toffee was gooey, but as soon as cooled down the toffees turn into bullets!! Would try rolos next time as recommended.
11th Jul, 2009
yes, they do A LOT!! Why is that! And it looks like all of the butter is baked out, dripping a lot!! But they taste great, so I want to have another go at it when I get tips for the sticking and the butter.
11th Jul, 2009
i just put them in the oven and pray that they don't stick, because other ones I made sticked to the paper cups. I put apples in because I didn't have pears. I just put some almonds on them, very fast because they were already in the oven, it looks so nice with almonds. Hope they taste good!!
4th Jul, 2009
These muffins were delicious, I also made them with fudge and it went really well with the pears!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?