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.