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Toasted Coconut Pear Muffins – Made From Scratch

Toasted Coconut Pear Muffins taste like a fresh spiced pear with a delicate coconut crunch. These muffins are loaded with warm spices. They’re slightly sweet and totally delicious.

Single muffin topped with coconut on a white plate surrounded by fresh pears and coconut in a white bowl. a filled muffin tin sits in the background.

I love the combination of nutty toasted coconut and fresh pears. The texture is soft and tender and the sweet vanilla glaze with a dusting of more toasted coconut gives this Pear Muffin recipe a delectable crunch.

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

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.

When I was making this pear muffin recipe I really thought pear and coconut would be a great combination.

By toasting unsweetened coconut it takes on a sweet nutty flavor. Not the artificial sweetness that sweetened coconut can have.

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. 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 toasted coconut 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.

Top shot of a muffin in a silver paper topped with toasted coconut with two muffins in the background. The title \"Pear Muffins From Scratch\" appear in the top right of the photo.

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 firm pears but they’re juicy and delicious.

Gently fold the pears into the batter by hand instead of using an electric mixer which will break them up.

How do I know when the pears are ripe?

Pears are ripe when you can gently press on the pear near the stem and it’s started to soften. If it doesn’t give at all, it’s not a ripe pear.

Pear and coconut muffins ingredients

Flour. All-purpose flour either bleached or unbleached

Baking Powder

Baking Soda

Cardamon. This spice goes amazingly well with coconut and pears.

Eggs. Grade A, large is what I use for consistency in my baking.

Yogurt. Adds an acidic element to activate the baking soda. Also adds moisture.

Milk. Any variety including fat-free and milk substitutes.

Pears. Bartlett is what we like. Bosc and Anjou would work very well in this recipe too.

Brown Sugar. Dark or light.

White Sugar.

Vanilla. Imitation or pure vanilla. I prefer pure vanilla but either work.

Salt. A little bit brings out the sweetness of the other ingredients.

Coconut. Unsweetened shredded coconut.

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

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A single muffin topped with a white sugar glaze and toasted coconut on a white plate. The title \"Toasted Coconut Pear Muffins\" appear across the bottom.

Tips/variations for the best Pear Muffins recipe

  • As with any muffin recipe, don’t over-mix the batter. Once the wet ingredients are combined with the flour mixture, you are done.
  • Gently 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 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 in the muffin cups. 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 liked this pear muffin recipe check these out

A muffin cut in half on a white plate showing pieces of fresh pears and a soft center.
Tender Fresh Pear Muffins with Toasted Coconut Vanilla Glaze

If you tried this delicious recipe, don’t forget to rate it and leave me a comment letting me know what you think. I love hearing from you!

Top shot of a muffin in a silver paper topped with toasted coconut with two muffins in the background. The title "Pear Muffins From Scratch" appear in the top right of the photo.

Toasted Coconut Pear Muffins from Scratch

Author: Julie Menghini
Toasted Coconut Pear Muffins are tender and delicious. Vanilla glaze with toasted coconut gives them a delectable crunch.
5 from 7 votes
Prep Time 39 mins
Cook Time 15 mins
Course Breakfast, Snack
Cuisine American
Keyword: Coconut Pear Muffins, Homemade muffins
Servings: 18

Ingredients
 
 

  • 2 cups flour
  • 1 ¼ tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp ground cardamom
  • 2 eggs
  • 1/2 cup yogurt 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
  • cup shredded unsweetened coconut* toasted. Reserve 1/2 cup 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 pans with cupcake liners 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 the diced pears and toasted coconut by hand. Fill the muffin pan cups 3/4 full.
  • Bake for 15 minutes or until a toothpick inserted comes out clean. Remove the muffins from the pan and let them cool completely on a wire rack before adding the glaze and topping.

Glaze & 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: 153kcalCarbohydrates: 31gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 20mgSodium: 149mgPotassium: 119mgFiber: 1gSugar: 19gVitamin A: 56IUVitamin C: 1mgCalcium: 49mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

What is your favorite way to use fresh pears? Leave me a comment below. I’m always so inspired by hearing from you! If you give this Fresh Pear muffin a try, drop me a note and let me know what you think.

This pear muffin recipe post has been updated to improve the reader experience. No changes were made to the recipe.

Recipe Rating




Vmanders

Monday 7th of September 2020

I didn't have any yogurt or milk so I subbed coconut milk for both! They need a couple more minutes in the oven and they taste excellent:)

Julie Menghini

Wednesday 9th of September 2020

Thank you so much for letting me and our readers know of your great substitution. I'm so glad they worked out for you.

Michelle S

Thursday 6th of August 2020

Could this be made with canned pears? I have so many a friend gave me and just drawing a blank on what to make. These look amazing.

Julie Menghini

Friday 7th of August 2020

You can Michelle. Since these muffins don't take long to bake they should be fine. I would let them drain first before adding them.

Michaela Kenkel

Monday 6th of July 2020

I love this recipe!! It is literally my FAVORITE muffin recipe! Thank you!!

Julie Menghini

Tuesday 7th of July 2020

It's the perfect summer muffin! Thank you!

Michele

Tuesday 31st of December 2019

I could never figure out why my pears in baking weren't working out right... your tip about mixing by hand versus the mixer-- Brilliant. So obvious now that I think about it, but had never really put two and two together! Now they are perfect and taste so fantastic! Cheers!

Julie Menghini

Thursday 2nd of January 2020

Thank you, Michele! Working with fresh fruit can be tricky and am so glad this one worked for you!

Michaela Kenkel

Tuesday 6th of August 2019

I am a huge fan of pear anything!! I made these this past weekend, and now my coconut loving husband is a pear fan, too!!

Julie Menghini

Wednesday 7th of August 2019

Thank you, Michaela!