I have made these muffins several times and they are wonderful. The puréed fruit keeps them moist along with the yogurt and they are just sweet enough. I have also substituted pumpkin for the pears which turned out really well and I always throw in cinnamon. I intend to try this with bananas too! This is a go to recipe for me. I do not use muffin paper cups, and I’ve found cooking them at 350 for 40 minutes bakes them inside perfectly without getting too dark.
