In a medium bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl beat together coconut palm sugar and butter until fluffy. Add eggs, one at a time and then add sour cream, water, and vanilla. Add dry ingredients and beat until just combined. Stir in pear.

Let batter rest for 30 minutes.

Preheat oven to 350 degrees. Line muffin pan.

While the batter is resting, make the topping by combining the walnuts, cinnamon, and butter in a food processor. Pulse until crumbly.

Spoon half the batter into prepared muffin cups and sprinkle with ⅓ of the walnut mixture. Top with the remaining batter and the remaining crumb mixture. Bake for 28-32 minutes, until brown and a toothpick, comes out clean.