Pear Muffins Recipe With Saffron and Browned Butter

Pear, saffron and browned butter muffins

  • makes 12
  • Easy

Make our moreish pear muffins with saffron and browned butter for a tasty breakfast or afternoon snack. These work perfectly well without the saffron if you don't have any – you could add a pinch of cinnamon or nutmeg instead, if you like


Make these easy pear muffins for a tasty snack, then check out our classic breakfast muffins and banana muffins. We’ve also got plenty more delicious muffin recipes to try.

TIP: If muffins with muffin tops are what you are after, don’t use paper cases, just butter the muffin holes. 



  • butter 50g, plus extra for buttering if not using cases
  • saffron a pinch
  • buttermilk or milk 185ml
  • flavourless oil 140ml
  • egg 1
  • self-raising flour 300g
  • baking powder 1/4 tsp
  • golden caster sugar 150g
  • pears 2 small, peeled cored, cut into small cubes and drained on kitchen paper


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Line 12 holes of a large-hole muffin tin with large paper cases or butter them. Add the saffron to the buttermilk. Heat the butter in a small pan until it melts, then keep cooking until the butter starts to turn a golden brown and starts to smell toasty.

  • Step 2

    Mix it with the oil, buttermilk and egg.

  • Step 3

    Sift the flour, baking powder and sugar together. Toss the pear pieces in this mix and lift them out again.

  • Step 4

    Make a well in the centre of the dry ingredients, add the liquid ones and fold together quickly. Fold in the pears.

  • Step 5

    The mixture will be quite soft but will start to thicken as the raising agents activate. Divide between the muffin cases or holes – they should be quite full. Bake for 20-25 minutes or until they are risen and golden on top. They will have a slightly cracked appearance, this is fine.

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Nutritional Information

  • Kcals 296
  • Fat 26.6g
  • Saturates 3.6g
  • Carbs 33g
  • Fibre 1.8g
  • Protein 3.4g
  • Salt 0.4g