These peach muffins are a true summer tradition in our family. Every year when fresh peaches are in season, we look forward to baking a batch (or two!). Made with perfect soft, tender crumb and just the right amount of peachy sweetness.

peach muffins on a cooling rack. this recipe
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Why You’ll Love My Fresh Peach Muffins Recipe

My family loves muffins, and these peach muffins are my go-to in the summer! Sweet and fruity with a soft, tender texture, they taste like they came from a bakery, but they’re secretly easy to make at home.

I make them every summer when the peaches are in season. They’re moist and never dry. The secret? A combination of coconut oil and sour cream. It keeps the crumb tender and adds a subtle tang that pairs perfectly with juicy peaches.

With minimal prep and less than an hour from start to finish, these muffins are as easy as they are irresistible.

Peach Muffin Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for peach muffins.
  • coconut oil
  • cane sugar and brown sugar
  • eggs
  • sour cream
  • milk
  • vanilla extract
  • all-purpose flour
  • baking soda and baking powder
  • salt
  • fresh peaches
  • coconut flakes

How to Make This Peach Muffin Recipe

See the recipe card for full information on ingredients and quantities.

wet ingredients with mixer in a glass bowl.

Step 1: Beat together the coconut oil and sugars.

eggs with sour cream in mixing bowl.

Step 2: Add eggs, sour cream, milk, and vanilla.

dry and wet ingredients in mixing bowl.

Step 3: In a separate bowl, whisk together the dry ingredients. Add the wet ingredients. Stir to combine.

sliced peaches with muffins batter in a bowl.

Step 4: Fold in sliced peaches.

coconut sugar topping for peach muffins.

Step 5: Combine the coconut flakes with brown sugar.

muffin batter in a pan.

Step 6: Spoon the batter into the muffin pan. Sprinkle with coconut sugar. Bake.

What Temperature is Best to Bake Muffins?

To bake the muffins, I use a technique that I learned from Sally’s blueberry streusel muffin recipe. It always yields muffins with the most perfect muffin tops!

Bake the muffins at a higher temperature of 425 F for 5 minutes. Then lower the heat to 350F while keeping the muffins in the oven, and continue baking for another 18-21 minutes.

Peach Muffin Recipe Tips and Tricks

  • Use fresh peaches. No need to peel them. Simply cut them into small slices or chop them up.
  • Muffin batter should be thick but scoopable. Use an ice cream scoop to scoop the batter into the pan.
  • For the topping, use unsweetened coconut flakes or unsweetened shredded coconut. It will get all toasty and crunchy when baked.
  • Use unrefined (virgin) coconut oil for more coconut taste.
  • Do not overmix the batter! A good tip is to mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
muffins with fresh peaches cut open.

How to Store Fresh Peach Muffins

Store leftover muffins in an airtight container or a plastic bag in the refrigerator for up to 4 days. Make sure there is no moisture in the container, or the muffins will go bad more quickly.

Can I Freeze Peach Muffins with Fresh Peaches?

Yes, you can freeze these muffins for up to 3 months. Once cool, transfer them to a freezer-safe bag and freeze. Thaw in the refrigerator overnight.

More Muffin Recipes

Banana Carrot Muffins (Healthy Breakfast Muffins!)

Healthy Banana Blueberry Muffins

Cream Cheese Pumpkin Muffins

Healthy Chocolate Chip Pumpkin Muffins

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

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peach muffins on a cooling rack.

Peach Muffin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 10 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

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!

Ingredients

Units Scale
  • ½ cup coconut oil, melted and slightly cooled
  • ½ cup cane or granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs
  • ½ cup sour cream or Greek yogurt, preferably not light
  • ¼ cup milk
  • 2 tsp. vanilla extract
  • 1 ¾ cup all-purpose flour, spooned & leveled
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • 1–2 fresh peaches, pitted and cut into small slices (about 1 to 1 ½ cups)

Topping

  • 1 Tbsp. brown sugar
  • 2 Tbsp. unsweetened coconut flakes or shredded coconut

Instructions

  1. Preheat the oven to 425 F degrees.
  2. Line a muffin pan with paper liners. This recipe makes 10 muffins, so you will need 10 liners. Set aside.
  3. 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.
  4. 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 thick and lumpy. Do not overmix. Gently fold in the sliced peaches.
  5. Prepare the sugar topping by chopping or crushing the coconut flakes, and then in a small bowl, toss together with brown sugar. Set aside.
  6. Spoon the batter into the prepared muffin pan, filling all the way to the top. Sprinkle with coconut sugar.
  7. 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.
  8. Remove from the oven and cool in the pan for 5-7 minutes, then transfer to a wire rack to cool completely. Muffins are best the day they are made.

Notes

  • Peaches: I recommend fresh peaches for this recipe. You will need 2 small peaches or 1 medium size peach.
  • Storing: Refrigerate leftovers in a closed container for up to 4 days.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 289
  • Sugar: 16.2 g
  • Sodium: 269.9 mg
  • Fat: 14.5 g
  • Carbohydrates: 34.5 g
  • Protein: 5.2 g
  • Cholesterol: 42.2 mg