Healthy Pecan Cardamom Pear Streusel Muffins

two pear pecan streusel muffins stacked on top of each other on a plate surrounded by streusel topping, pecans, oats and pears.

5 from 1 reviews

Pecan cardamom pear streusel muffins are loaded with diced pears and crunchy pecans, and topped with a buttery pecan oat streusel. Made healthier with rolled oats, whole grain flour and Greek yogurt, these flavorful, lightly sweetened muffins are the perfect breakfast or snack for fall and winter! (vegetarian)



For the muffins:

  • 1 cup white whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 1 cup plain Greek yogurt
  • 1/2 cup applesauce or pear butter
  • 1 tsp vanilla extract
  • 1 large pear, cored and diced
  • 1/2 cup chopped pecans

For the streusel topping:

  • 1/4 cup white whole wheat flour
  • 1/4 cup rolled oats
  • 1/4 cup finely chopped pecans
  • 2 tbsp brown sugar
  • 1/2 tsp cardamom
  • 3 tbsp butter, melted


  1. Preheat oven to 350° F. Line a standard-sized muffin tin with paper or silicone liners and spray or brush liners with oil.
  2. In a large bowl, whisk together all of the dry ingredients (flour, oats, brown sugar, baking powder, baking soda, salt, cardamom and nutmeg), making sure to break up any brown sugar clumps.
  3. In a separate bowl, whisk egg, yogurt, applesauce or pear butter, and vanilla. Stir into dry ingredients until just combined.
  4. Gently fold in diced pears and pecans.
  5. Scoop batter into muffin tin, filling cups 3/4 of the way full.
  6. To make the streusel topping, stir together flour, oats, brown sugar, cardamom and pecans. Stir in melted butter.
  7. Sprinkle streusel topping evenly over the top of the muffin batter, gently pressing down to help it stick.
  8. Bake muffins 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before removing muffins.


  • Increase to 1/2 cup if you prefer a sweeter muffin.
  • Store muffins in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator. They can also be frozen for up to 3 months.

Keywords: pear pecan muffins, pear streusel muffins, pear muffins with pecans and cardamom