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
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.
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.
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.