Pear Chocolate Chip Muffins

Don't be blinded by all the summer's stone fruit: pears make for a moist, sweet muffin.

Online Jewish Week Columnist
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It’s pear season in New York. You may not realize, if you’re distracted by the juicy peaches and plums, tart berries and sweet strawberries. But if you overlook the somewhat humble pear you’ll be missing out, because for the next few months they’re at their peak.

Have I sold you yet? Great, because once you’re done enjoying them fresh, you should definitely try them in these pear chocolate chips muffins - full of nuanced flavor with a great soft texture from the fruit. You can switch out the chocolate chips for walnuts for a nice crunch as well.

Note: The Nosh Pit will be on hiatus for two weeks and return on August 23rd.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

3/4 cup vegetable oil
2 cups sugar
3 eggs
2 to 4 firm, ripe pears (to make 2 grated cups total)
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chocolate chips
Recipe Steps: 
Whisk together the oil and sugar until mixed. Add in the eggs, one at a time, and mix until combined. Stir in the grated pears and vanilla.
Add the flour, baking soda, baking powder, salt and cinnamon, and mix until just barely combined. Gently stir in the chocolate chips.
Divide the mixture up among about 24 paper-lined or greased muffin cups. Bake on 350 F for 20 to 25 minutes until test done with a toothpick. Let cool for five minutes and then remove from the pan to cool completely.

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