Step 1

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

Step 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.

Step 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.

Step 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.