I never really liked pears growing up. I thought they tasted weird and looked even more strange! But then again I also wouldn’t touch pickles, broccoli, or brussels sprouts until I became an adult. Honestly – what kind of life was I living?
Whether you love pears or not, I think these muffins are delicious! There’s something about toasted coconut that just makes everything better. So when Hungry Harvest sent me a box of produce to use and pears were in it, I was definitely on board to make something sweet! If you’d like to try Hungry Harvest produce delivery, you can get $10 off your first delivery with the code: BECKEATSWORLD
Muffins are like breakfast cupcakes. At least, acceptable breakfast cupcakes! People eat them in the morning, but they’re appropriate at any time of day.
This recipe is pretty easy! Start out by mixing together the basic batter in a mixer with the paddle attachment. You could also use a handheld mixer or just a whisk if you really want a workout! 😉
Then you’ll want to fold in the toasted coconut and diced pears. You don’t want to use a mixer for this step because it will break apart the pears.
Then you just scoop the batter into a lined muffin pan and bake away! When they come out of the oven they will look like this:
Once they are completely cooled to room temp, I drizzle a simple vanilla glaze on top and sprinkle on the remaining toasted coconut. When I drizzle muffins, I usually place them close together on a sheet of parchment so i can drizzle quickly over the whole lot, and not mess up a dish.
See how pretty they look?! The more I bake, the more I think I prefer baking to cooking. Which I can’t believe I’m even saying! It’s just so much fun to make something beautiful and delicious. Which of course you can do with main dishes as well, but it’s never quite as pretty…
Pear & Toasted Coconut Muffins
Ingredients
- 1 cup shredded sweetened coconut
- 2 cups all purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup plain greek yogurt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup milk
- 1/2 tsp salt
- 2 cups pears diced 1/2 " pieces
Vanilla Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
Instructions
- In a non stick skillet, heat the coconut over medium heat until toasted. Set aside.
- 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 an electric mixer with the paddle attachment mix eggs, brown sugar salt, and white sugar together. Beat together on medium speed 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 1/2 cup of the toasted coconut by hand. Set aside the other half of the coconut for topping.
- Fill muffin tins 3/4 full and bake for 15 minutes, or until a toothpick inserted comes out clean. Cool completely before adding the glaze.
- Once the muffins are cool, mix together the ingredients for the glaze and slowly add the milk to achieve the desired consistency. Drizzle the glaze over he muffins and top with the reserved toasted coconut.
