Preheat the oven to 165 C fan-forced. Lightly grease a 24 cup mini muffin pan and line with grease proof paper.
Place the dry ingredients in one bowl and the wet ingredients in the other. Stir the wet ingredients into the dry ingredients until just combined. Overworking the batter will result in a dense muffin not a fluffy one.
Keep aside a few slices of pear to add to the top of the muffins before baking.
Spoon the mixture into the prepared muffin pan and bake for 30 minutes. Check with a skewer – inserting into the centre of the muffin – if it comes out clean the muffin is ready.