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

Also read our guide on what is saffron and where to buy it for advice on purchasing this fragrant spice.

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


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