Go Back
Toasted Coconut & Pecan Pear Muffins

Pear Muffins

Toasted coconut and pecan pear muffins are moist and tender from pear puree with crunchy toasted coconut flakes and chopped pecans throughout. Ready in about 37 minutes, they make a quick make-ahead breakfast or brunch treat.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:37 minutes
Course: Breakfast
Keyword: muffins, pear, pear-puree, pecans, toasted coconut

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

  1. 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.
  2. 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.
  3. In a large bowl, add the measured pear puree/juice, vegetable oil, brown sugar, vanilla extract, and egg; beat with a whisk until blended.
  4. 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.
  5. 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.