Cranberry Pear Muffins with a Savory Fall Twist

Cranberry Pear Muffins with a Savory Fall Twist at The Little Shop of Olive Oils

If fall had a flavor, this would be it — bright cranberries, juicy pears, cozy sage, and a golden crumb that tastes like a crisp autumn morning. These Cranberry Pear Muffins with Wild Mushroom Sage Olive Oil bring together the best of the season in one irresistible bite.

At first glance, the idea of using a savory olive oil in a muffin may feel unexpected — but trust us, it works beautifully. The Wild Mushroom & Sage Olive Oil adds a subtle earthiness that balances the tart cranberries and natural sweetness of the pears, giving each muffin depth and warmth. A hint of Cranberry Pear Balsamic adds a pop of flavor and brightness that ties everything together (and makes these muffins extra memorable).

They’re moist, tender, topped with a crunchy oat crumble, and perfect for:

🍁 A fall breakfast
🍂 Thanksgiving morning
☕️ A cozy afternoon treat with tea or coffee
🎁 A seasonal hostess gift

One muffin won’t be enough — so double the batch if you’re sharing!

Cranberry Pear Muffins with Wild Mushroom Sage Olive Oil

The Little Shop of Olive Oils

Servings

12

Prep Time

10 minutes

Cook Time

20-25 minutes

Cuisine

American

Category

Dessert

Moist and tender fall muffins bursting with cranberries and pears, subtly seasoned with Wild Mushroom & Sage Olive Oil and a hint of Cranberry Pear Balsamic, topped with a crunchy oat crumble.

Cranberry Pear Muffins with Wild Mushroom Sage Olive Oil

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

  • 1/2 cup Wild Mushroom & Sage Olive Oil

  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1 tsp Cranberry Pear Balsamic
  • 1 cup diced ripe pears
  • 3/4 cup fresh cranberries
  • Zest of 1 lemon
  • 1/4 cup rolled oats
  • 2 tbsp brown sugar

  • 1 tbsp Wild Mushroom & Sage Olive Oil

Directions

  1. Preheat your oven to 375°F. Line a 12-cup muffin tin with liners or lightly grease with olive oil.

  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk Wild Mushroom & Sage EVOO with the eggs until smooth. Stir in the yogurt (or sour cream) and Cranberry Pear Balsamic until well combined.
  4. Gently fold the wet ingredients into the dry using a spatula — do not overmix. Fold in pears, cranberries, and lemon zest.
  5. In a small bowl, combine oats, brown sugar, and 1 tbsp Wild Mushroom & Sage EVOO until crumbly.
  6. Divide batter evenly into 12 muffin cups. Sprinkle the topping over each. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

0 comments

Leave a comment

Please note, comments need to be approved before they are published.