Toasted Coconut & Pecan Pear Muffins

Name: Pear Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 1/4 cups sweetened coconut flakes; 1/2 cup pecans (roughly chopped); 115 15 oz. can pear halves (in juice); 2 tablespoons vegetable oil; 1/3 cup brown sugar (packed); 2 teaspoons vanilla extract; 1 egg; 1 cup all-purpose flour; 3/4 cup wheat flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon

These muffins are tender and moist from pureed pears, with a toasty crunch from sweetened coconut flakes and roughly chopped pecans folded through every bite. The toasted coconut adds warm caramelized notes while the pecans give a satisfying nutty snap.

They come together quickly—about 37 minutes total—so they’re ideal for a weekday make-ahead breakfast, weekend brunch, or a fall snack. Bake a batch, cool, and enjoy warm or room temperature while the coconut stays crunchy.

Why You’ll Love These Muffins

A few details make these pear muffins stand out: pear puree keeps the crumb exceptionally moist without added butter or milk, and toasting the coconut and pecans turns ordinary mix-ins into crunchy, flavor-forward highlights.

Moist, tender crumb thanks to pear puree instead of extra liquid dairy.
Crunchy toasted sweetened coconut flakes and pecans add contrast in texture.
Quick hands-on time—ready in about 37 minutes from start to finish.
Naturally dairy-free as written and easy to adapt for an egg substitute.

The balance of soft, pear-sweet interior and crunchy toasted mix-ins makes these muffins a dependable, no-fuss fall breakfast that’s easy to scale or freeze for later.

Ingredients You’ll Need

1 1/4 cups sweetened coconut flakes: sweetened coconut flakes — provide sweet, toasty crunch and caramelized surface texture when toasted.
1/2 cup pecans, roughly chopped: pecans (roughly chopped) — add nutty flavor and crunchy contrast that holds up after baking.
115 15 oz. can pear halves, in juice: pear halves (15 oz. can) in juice — pureed to supply moisture, body, and natural sweetness to the batter; reserve the canning juice to thin the puree if needed.
2 tablespoons vegetable oil: vegetable oil — keeps the muffins tender and moist without adding dairy; a neutral oil avoids altering pear flavor.
1/3 cup brown sugar, packed: brown sugar (packed) — adds sweetness plus a subtle caramel note that complements toasted coconut.
2 teaspoons vanilla extract: vanilla extract — brightens and rounds the pear and brown-sugar flavors.
1 egg: egg — binds the batter and helps set structure so the muffins rise and hold their shape.
1 cup all-purpose flour: all-purpose flour — primary structure provider for the muffins’ crumb.
3/4 cup wheat flour: wheat flour — contributes a nuttier, whole-grain flavor and slightly heartier texture than all-purpose alone.
1 tablespoon baking powder: baking powder — the leavening agent that gives the muffins rise and lift.
1/2 teaspoon salt: salt — enhances overall flavor and balances the sweetness.
1 teaspoon cinnamon: cinnamon — warm spice that complements the pear and deepens the muffin’s fall flavor profile.

How to Make Pear Muffins

Preheat oven to 350F. Spread the sweetened coconut flakes on one half of a baking sheet and the chopped pecans on the other half; bake 5-7 minutes, stirring occasionally, until the coconut is golden and the pecans are lightly toasted—watch closely toward the end to avoid burning.
Spear the pear halves with a fork and add to a blender, reserving the canning juice. Puree the pears until smooth.
Measure out 1 1/3 cup of the combined pear puree and juice, adding reserved pear juice as needed to reach exactly 1 1/3 cup. In a large bowl, add the measured pear puree/juice, vegetable oil, brown sugar, vanilla extract, and egg; beat with a whisk until blended.
Add the all-purpose flour, wheat flour, baking powder, salt, cinnamon, toasted coconut, and toasted pecans to the bowl. Gently fold with a rubber spatula or by hand just until combined—do not overmix.
Prepare a 12-count muffin tin by spraying with nonstick cooking spray that contains flour or by greasing and flouring the tins. Divide the batter evenly among the muffin cups and bake 15-18 minutes, or until cooked through. Let the muffins sit in the tin for 2 minutes, then remove to a wire rack to cool.

Toasted Coconut & Pecan Pear Muffins close-up view

Toast Coconut & Pecans

Toasting the coconut and pecans concentrates flavor and creates a crunchy contrast to the pear-puree interior. Do both on the same sheet but keep them separated so the coconut doesn’t over-brown from the oils released by the nuts.

Arrange coconut on one half of the baking sheet and pecans on the other.
Bake at 350F for 5–7 minutes, stirring once or twice; remove when coconut is golden and pecans are lightly toasted.
Transfer toasted pieces to a plate to cool before folding into the batter to preserve crunch.

Measure Pear Puree Exactly

The recipe depends on a precise amount of pear puree plus juice for the correct batter consistency. Puree the reserved pear halves, then measure the combined puree and canning juice to the exact volume required.

Puree the pear halves in a blender until smooth, reserving the canning juice.
Measure out 1 1/3 cup of the combined puree and juice—add the reserved juice gradually if the puree alone isn’t enough.
Aim for a thick but pourable puree; too much liquid will make the batter runny and affect bake time.

Avoid Overmixing

Overworking the batter develops gluten and leads to dense, chewy muffins. A gentle hand produces a light, tender crumb—look for the moment when flour streaks just disappear.

Use a rubber spatula and fold in dry ingredients until just combined.
Stop mixing when you still see a few small lumps; the batter should not be smooth like cake batter.
If using an electric mixer for the wet ingredients, finish combining the dry by hand to avoid overbeating.

Tips for Success

Toast with visual cues: Toast coconut and pecans on separate halves of the baking sheet at 350F; look for coconut to turn golden and pecans to become fragrant and slightly darker—remove immediately to prevent burning.

Measure the pear puree exactly: After pureeing, measure the combined puree and juice to exactly 1 1/3 cup—add reserved juice a little at a time to reach that volume so batter consistency stays consistent.

Avoid overmixing: Fold just until dry streaks disappear. A few small lumps are fine—a gently mixed batter prevents a tough muffin crumb.

Prepare tins carefully: Use nonstick spray WITH flour or grease-and-flour the muffin cups to ensure easy release and intact muffin tops.

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Toasted Coconut & Pecan Pear Muffins Pinterest pin

Frequently Asked Questions

Yes. Peel, core, and chop ripe pears, then puree them in the blender. You may need to add a little water to achieve a smooth puree—measure the combined puree and any liquid to exactly 1 1/3 cup before adding to the batter.

This recipe is dairy-free as written (it uses vegetable oil rather than butter or milk). To make it egg-free, try a flax ‘egg’ (ground flaxseed mixed with water and allowed to gel) or replace the egg with unsweetened applesauce as a binder.

Bake until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Stay within the 15–18 minute bake window but check early if your oven runs hot.

Make-Ahead & Storage

Cool muffins completely before storing. Keep at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.

To freeze, wrap cooled muffins individually or place them in a freezer bag for up to 3 months; thaw at room temperature and warm briefly if you prefer them heated.

Equipment

baking sheet
Blender
Large bowl
whisk
rubber spatula
12-count muffin tin
wire rack

Ingredients

1 1/4 cups sweetened coconut flakes
1/2 cup pecans roughly chopped
115 15 oz. can pear halves in juice
2 tablespoons vegetable oil
1/3 cup brown sugar packed
2 teaspoons vanilla extract
1 egg
1 cup all-purpose flour
3/4 cup wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Instructions

Preheat oven to 350F. Spread the sweetened coconut flakes on one half of a baking sheet and the chopped pecans on the other half; bake 5-7 minutes, stirring occasionally, until the coconut is golden and the pecans are lightly toasted, watching closely toward the end to avoid burning.
Spear the pear halves with a fork and add to a blender, reserving the canning juice. Puree the pears, then measure out 1 1/3 cup of the combined pear puree and juice, adding reserved juice as needed to reach 1 1/3 cups.
In a large bowl, add the measured pear puree/juice, vegetable oil, brown sugar, vanilla extract, and egg; beat with a whisk until blended.
Add the all-purpose flour, wheat flour, baking powder, salt, cinnamon, toasted coconut, and toasted pecans to the bowl and gently fold with a rubber spatula or by hand just until combined. Do not overmix.
Prepare a 12-count muffin tin by spraying with nonstick cooking spray that contains flour or by greasing and flouring the tins. Divide the batter evenly among the muffin cups and bake 15-18 minutes, or until cooked through. Let the muffins sit in the tin for 2 minutes, then remove to a wire rack to cool.

Notes

Toast coconut and pecans on separate halves of a baking sheet and watch closely near the end to prevent burning. Measure exactly 1 1/3 cup combined pear puree and juice—add reserved pear juice as needed to reach that volume. Use nonstick spray with flour or grease and flour the tins, and avoid overmixing the batter to keep muffins tender.