Pear and coconut crumble muffins

Name: Pear and cardamom crumble muffins recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 2 (about 250g each) ripe pears, peeled, core removed, chopped into small pieces; 200g caster sugar; 1 tsp vanilla bean paste; 125g unsalted butter, at room temperature; 100g sour cream, at room temperature; 1 egg, at room temperature; 1/2 tsp ground cardamom; 1/2 tsp ground cinnamon; 1 2/3 cups (250g) self-raising flour, sifted 30g almond meal; 3/8 cup (55g) plain flour; 1/6 cup (40g) brown sugar; 1/6 cup (25g) cashews, roughly chopped; 1 1/4 tbs shredded coconut; 1/4 tsp ground cardamom; 40g lightly salted butter, chilled, cut into 5mm pieces

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by Dominic Smith

May 05, 2020

Pear muffins with a coconut crumble? Sign us up.

2 (about 250g each) ripe pears, peeled, core removed, chopped into small pieces
200g caster sugar
1 tsp vanilla bean paste
125g unsalted butter, at room temperature
100g sour cream, at room temperature
1 egg, at room temperature
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 2/3 cups (250g) self-raising flour, sifted 30g almond meal

Coconut crumble

3/8 cup (55g) plain flour
1/6 cup (40g) brown sugar
1/6 cup (25g) cashews, roughly chopped
1 1/4 tbs shredded coconut
1/4 tsp ground cardamom
40g lightly salted butter, chilled, cut into 5mm pieces

Method

1.

Preheat oven to 170°C. Line a 6-hole Texas muffin pan with large muffin cases.
2.

For the crumble, combine the flour, brown sugar, cashews, coconut and cardamom in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Spread on prepared tray and bake, stirring occasionally, for 15-20 minutes until golden brown. Set aside to cool completely.
3.

Place the pear, 100g sugar and vanilla bean paste in a large saucepan over medium-low heat and cook, stirring occasionally, for 5-6 minutes until the pear has just softened. Set aside to cool to room temperature.
4.

Place remaining 100g sugar in a bowl with the butter and beat until smooth. Beat in sour cream and egg, followed by the spices, flour and almond meal until smooth. Fold in the cooled pear mixture then divide among muffin cases and top with coconut crumble. Bake for 35 minutes or until a skewer inserted in the centre of each muffin comes out clean. Serve warm or at room temperature.