Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.

1. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
2. Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
3. Add eggs and vanilla: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
5. Add pears and nuts: Gently fold in the chopped pear and nuts, ensuring they are evenly distributed throughout the batter.
6. Fill the muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle a little granulated sugar on top of each muffin for a nice, slightly sweet crust.
7. Bake the muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly firm to the touch.
8. Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.