Cranberry Pear Muffins with Wild Mushroom Sage EVOO at The Little Shop of Olive Oils

Cranberry Pear Muffins with Wild Mushroom Sage EVOO


  • 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 (EVOO)
  • 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 EVOO


  • Set your oven to 375°F (190°C) and line a 12-count muffin pan with paper liners or grease with a bit of olive oil.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
  • In another bowl, whisk together the Wild Mushroom Sage Olive Oil and eggs until smooth and creamy. Add the yogurt (or sour cream), balsamic and mix until combined.
  • Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix.
  • Fold in the diced pears, cranberries, and lemon zest until they are evenly distributed.
  • In a small bowl, mix the rolled oats, brown sugar, and a tablespoon of the Wild Mushroom Sage EVOO. The mixture should be crumbly.
  • Evenly distribute the muffin batter among the 12 muffin cups. Sprinkle the oat topping over each muffin.
  • Place the muffin pan in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
  • These muffins are best served fresh, but they can also be stored in an airtight container for up to 3 days. Enjoy the unique blend of fruity sweetness complemented by the savory notes of the Wild Mushroom Sage Olive Oil!

Yields 12 Muffins

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