Pear & Almond Yoghurt Muffins

Filled to the brim with delicious and healthy ingredients like juicy pears, chia seeds and oats, these muffins are great to grab and go.

10 min
30 min


  1. ¾ cup (180ml) vegetable oil
  2. 2 eggs
  3. 1 cup (250ml) Greek yoghurt
  4. 1 tsp Queen Natural Vanilla Extract
  5. ¾ cup (165g) caster sugar
  6. 2 cups (300g) spelt or whole meal flour
  7. 1 tsp cinnamon
  8. 2 tbsp chia seeds
  9. 2 ½ tsp baking powder
  10. 2 pears, diced
  1. ½ cup (75g) spelt flour
  2. 1/4 cup (20g) rolled oats
  3. 1/4 cup (55g) firmly packed brown sugar
  4. 1/4 cup (30g) slivered almonds
  5. 2 tsp ground cinnamon
  6. Pinch of salt
  7. 2 tbsp (40ml) vegetable oil
  8. 1 tablespoon (20ml) milk

Method - Muffins

  1. Step 1

    Preheat oven to 180°C (fan forced) and grease a 12 hole muffin tin.

  2. Step 2

    Place the oil, eggs, yoghurt and Vanilla Extract in a jug and whisk to combine. Place sugar, flour, cinnamon, chia seeds and baking powder in a medium bowl, stir to combine.

  3. Step 3

    Make a well in centre of dry ingredients and pour wet ingredients into dry and mix using a wooden spoon until just combined. Add pears and gently fold to disperse. Spoon the mixture into the muffin cases until ¾ full.

Method - Topping

  1. Step 1

    In a small bowl add flour, oats, brown sugar, almonds, cinnamon, salt, vegetable oil and milk stir to combine. Top each muffin with a sprinkling of the topping mixture. Bake for 25-30 minutes and an inserted skewer comes out clean.