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.

close up peach muffin recipe this recipe

Looking for more muffin recipes? Try our healthy banana blueberry muffins, banana carrot muffins, and chocolate chip pumpkin muffins, too!

What I love most about these peach muffins is the coconut sugar topping. It gives the muffins a nice texture and a little crunch.

You’ll want to dig in right away, especially when you take them out of the oven and see those pretty golden muffin tops.

overhead coconut peach muffins

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’ve been making them every summer for years, tweaking little things along the way until the recipe was just right, soft, 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. Just don’t expect them to stick around for long — they always disappear fast in our house.

Peach Muffin Ingredients

You’ll need the following ingredients to make 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
ingredients for peach muffin recipe

How to Make This Peach Muffin Recipe

This recipe comes together incredibly quickly and easily.

  1. Combine the wet ingredients. Use a hand-held mixer or a whisk.
  2. Whisk together the dry ingredients. Combine with the wet ingredients.
  3. Fold in the peaches. Scoop and dollop into prepared muffin cups.
  4. Sprinkle with coconut sugar and bake!
step by step instructions on how to make peach muffins with coconut

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 425F 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 batter in a muffin pan

Peach Muffin Recipe Tips and Tricks

The secret to deliciously moist and tender muffins lies in the following:

  • 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.
  • Coconut oil – oil makes things moist. Use unrefined (virgin) coconut oil for more coconut taste.
  • Sour cream – sour cream makes muffins rich and tender. Use whole milk sour cream. Feel free to substitute with whole milk Greek yogurt.
  • Overmixing – overmixing the batter can cause the muffins to be tough. A good tip is to mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
  • Overbaking – overbaking will also make the muffins tough and dry. Bake the muffins just until a toothpick inserted into the middle comes out clean.
baked fresh peach muffins in a pan

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. Then, serve cold or warm them for a few seconds in the microwave.

More Muffin Recipes to Try:

muffin with fresh peaches and coconut
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Coconut Peach Muffins - made with coconut oil and fresh peaches. These are by far the BEST muffins! | littlebroken.com @littlebroken

Fresh Peach Muffins

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  • 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 sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs
  • ½ cup sour cream (not light)
  • ¼ cup milk
  • 2 tsp. vanilla extract
  • 1 ¾ cup all-purpose flour
  • 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 but they can be stored for later use.

Notes

  • Peaches: I recommend fresh peaches for this recipe. You will need 2 small peaches or 1 medium size peach.
  • Sour Cream: You can make these muffins with whole milk Greek yogurt instead of sour cream. 

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