Made with coconut oil, fresh peaches, and topped with coconut sugar! These are by far the best tasting coconut peach muffins. So tender and so moist!
Just in time for the weekend friends! These coconut peach muffins are EVERYTHING! Everything that you will want to wake up to this weekend in a muffin form. Preferably with a huge cup of coffee. Let me tell ya all about them.
Moist, tender, coconuty, with chunks of fresh peaches, and sugar coconut topping. I mean is there anything better?! They are truly irresistible. Especially when you take them out of the oven and see those pretty golden muffin tops peeking out of the pan and the immediate “I just baked something” smell. You will want to dig in right away!
I was inspired by Sally’s blueberry streusel muffin recipe. If you haven’t tried that recipe yet, you totally have to! It’s one of our fav’s. For these muffins, I used coconut oil instead of butter. It gives the batter a subtle coconuty taste and smell. Plus an extra healthy bonus.
….and if you love peaches, then I got you covered. These muffins are loaded with peach flavor in every bite. I used fresh peaches that I cut into small slices. You can also chop them up. I think the slices look pretty, especially if they peek through the batter.
What I love most about these is the coconut sugar topping! It gives the muffins a nice texture and a little crunch. All it is, is brown sugar combined with crushed coconut flakes. You want to use unsweetened, raw, coconut. They will get all toasty and crunchy when baked.
The rest of the ingredients are all basics that you might already have in your fridge and pantry. The taste of these are super soft, moist, and tender. They store really well in a large ziploc bag for up to one week.
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- ½ cup coconut oil, in liquid form
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup sour cream
- ¼ cup milk
- 2 tsp. vanilla extract
- 1¾ cup all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. sea salt
- 1-2 fresh peaches*, pitted and cut into small slices
- 1 Tbsp. brown sugar
- 2 Tbsp. unsweetened, raw, coconut flakes
- Preheat the oven to 425 F degrees.
- Line a muffin pan with paper liners. This recipe makes 10 muffins, so you will need 10 liners. Set aside.
- In a medium bowl, with an electric mixer, beat coconut oil, granulated sugar, and brown sugar on medium speed until well combined. Add the eggs, sour cream, milk, and vanilla extract, scraping the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the wet ingredients to the dry, and with a wooden spoon, mix until combined. Batter will be lumpy and that's okay. Do not overmix. Gently fold in the sliced peaches.
- Prepare the sugar topping by chopping or crushing the coconut flakes, and then in a small bowl, toss together with brown sugar. Set aside.
- Spoon the batter into the prepared muffin pan, filling all the way to the top. Sprinkle with coconut sugar.
- Bake for 5 minutes at 425 F degrees, then keeping the muffins in the oven, reduce the oven temperature to 350 F degrees, and bake for additional 18-21 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and cool 10-15 minutes before serving.
Serving size: 1 muffin