TOASTED COCONUT PEAR MUFFINS – MADE FROM SCRATCH

TOASTED COCONUT PEAR MUFFINS TASTE LIKE A FRESH SPICED PEAR WITH A DELICATE COCONUT CRUNCH.

Homemade Pear Muffins with Toasted Coconut are crazy delicious muffins from scratch. They’re soft with a warm tender center dotted with delicious fresh pear. This homemade muffin recipe made a one time coconut hater into a toasted coconut lover!

Coconut is one of those ingredients that you either love or hate with a passion. Toasted Coconut Pear Muffins may make us all into coconut lovers!

READERS FAVORITES ON HOSTESS AT HEART

 6 Ingredient Blueberry Lemonade Cream Pie

I grew up in a small rural community. We didn’t have one fast food restaurant unless you called the local bar a fast food joint. My dad didn’t believe children belonged in a bar so that was off limits too.

So, as a child, I had to strategically get my sweet tooth fix in other ways. Every once in a while I would spy a bag of coconut in the refrigerator. When my mom wasn’t looking, I’d pull out a few fingers full and oh my gosh I was in heaven.

If you know me you know I’m going to tell you JOHN doesn’t like coconut! I know I have the pity of many of you by now from all my whining and really appreciate your support in my plight for food equality.

When I was making this pear muffin recipe I really thought coconut and pear would be a great combination. By toasting the sweetened coconut it takes on a nutty flavor and loses some of the artificial sweetness that I think turned John off.

I loved the combination of the nutty toasted coconut and fresh pears. The texture was soft and tender. The sweet vanilla glaze with a dusting of more toasted coconut gave this Pear Muffin recipe a delectable crunch. Ground cardamon was added to the whole mix adding a warmth to the flavor. This homemade muffin can only come from bakery heaven.

HOW TO TOAST COCONUT:

My favorite method is to add it to a skillet and cook it over medium heat. Don’t leave it and stir it continuously. It can burn very easily and once it starts browning it goes very quickly. Remove it from the hot pan right away to keep it from continuing to cook. For other cooking methods, An Affair From the Heart has some great information.

You can store it in an airtight container in the freezer for up to 2 months or at room temperature for 5 days. Make sure nothing sits on top of it. Toasted coconut crushes easily.

I totally understand how busy you are so if you don’t have time for our helpful tips and delicious recipe ideas, just scroll to the bottom of the page where you can find the printable recipe card.

WHAT ARE THE BEST PEARS FOR BAKING?

Generally, it’s recommended that you use a firmer pear such as Bosc and Anjou varieties. I like Bartlett pears which aren’t a firm pear but taste amazing. I was just careful to fold the pears into the batter instead of using an electric mixer which would break them down. It worked perfectly.

WHAT SPICES AND FLAVORS GO WITH PEARS?

Of course, this is subjective, but I like the warmer spices and flavorings that compliment apples too such as:

• Cinnamon
• Vanilla
• Cardamon
• Ginger
• Nutmeg

IF YOU LIKE THIS RECIPE LEAVE ME A COMMENT BELOW AND 5-✭✭✭✭✭ RATING.

TIPS/VARIATIONS FOR PERFECT EASY HOMEMADE MUFFINS

• As with any muffin recipe, don’t over mix the batter. Once the wet ingredients are combined with the dry ingredients, you are done.
• Fold in additions such as fresh fruit, nuts, coconut, or other ingredients the recipe calls for.
• Mix the salt if the recipe calls for it in with the wet ingredients not dry. Salt will pool at the bottom of your dry ingredients and can be harder to distribute throughout the batter. We’ve all tasted pockets of salt in baked goods. This is why. Salt will distribute and dissolve better with the wet ingredients.
• Feel free to completely leave the coconut out of this muffin recipe. It will not change the outcome.
• Add chopped nuts or even chocolate chips. Chocolate and pears go great together.

ITEMS YOU MAY NEED FOR TOASTED COCONUT PEAR MUFFINS

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• 12-cup non-stick muffin pan – I love this muffin pan and have three of them so I can get them all filled and baked at once. They’re great for egg cups too!
• Scoops – Wonder why those cupcakes are all the same size? Scoops! I use them for my cookies too!
• Cupcake liners – I use these foil liners. The pretty paper ones aren’t that pretty after baking so I use foil liners with non-removable paper. They come in many colors.

IF YOU LIKE THIS RECIPE HERE ARE A FEW MORE THAT I THINK YOU’LL LOVE!

• Warm Cinnamon Ginger Mango Muffins Recipe
• Homemade Basic Muffin Recipe
• Vanilla Pear Margaritas
• Dutch Pear & Nutmeg Pie with Streusel Topping
• Pear Hand Pies with Dark Chocolate Drizzle

Tender Fresh Pear Muffins with Toasted Coconut Vanilla Glaze

 Print

5 from 4 votes

Toasted Coconut Pear Muffins from Scratch

Toasted Coconut Pear Muffins are tender and delicious. Cardamom warms the soft crumb and two cups of fruit make them moist. Vanilla glaze with toasted coconut give them a delectable crunch.

Prep Time39 mins

Cook Time15 mins

Servings18

AuthorJulie Menghini

Ingredients

US Customary – Metric

• 2 cups flour
• 1 ¼ tsp baking powder
• 1 tsp baking soda
• 1/4 tsp ground cardamom
• 2 eggs
• 1/2 cup yogurt I used unsweetened plain greek yogurt
• 2 tsp vanilla extract
• 1 cup milk
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 tsp salt
• 2 cups pears diced 1/2" pieces
• ¾ cup shredded sweetened coconut* toasted *total 1-1/4 cups in this recipe 1/2 cup is reserved for the topping.

Topping

• 1/2 cup powdered sugar
• 1 tsp vanilla bean paste can substitute vanilla extract
• 2 tbsp milk
• 1/2 cup shredded coconut toasted

Instructions

• Preheat the oven to 350°F. Line muffin tins with papers or spray with non-stick cooking spray.
• Whisk flour, baking powder, baking soda, and ground cardamom together. Set aside
• In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, brown sugar salt, and white sugar together. Beat together for 2 minutes. Add yogurt, vanilla, and milk. Mix until combined.
• Gradually add dry ingredients to the wet ingredients. Mix only until combined.
• Fold in diced pears and toasted coconut by hand. Fill muffin tin 3/4 full.
• Bake for 15 minutes or until a toothpick inserted comes out clean. Remove the muffins from the tin and let them cool completely on a wire rack before adding the topping

Topping

• Combine powdered sugar and vanilla paste together. Add the milk until thin enough to drizzle. Drizzle over the top of each muffin and top with toasted coconut.
• Store in a covered container in the refrigerator for up to two days.

Notes

I mix the salt with the wet ingredients to prevent pockets of salt in the muffins.

To toast coconut, add it to a skillet over medium heat.  Watch and stir continuously until it starts to brown.  Remove it from the pan immediately to stop cooking otherwise it can burn.

Nutrition

Calories: 173kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 3g| Cholesterol: 21mg | Sodium: 170mg | Potassium: 137mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1.2% | Vitamin C: 0.9% | Calcium: 5.3% | Iron: 5.3%

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