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!
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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.
If you try Coconut Peach Muffins, don’t forget to leave feedback and a rating.
PrintCoconut Peach Muffins
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
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
- 1/2 cup coconut oil, in liquid form
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tsp. vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1–2 fresh peaches*, pitted and cut into small slices
Topping
- 1 Tbsp. brown sugar
- 2 Tbsp. unsweetened, raw, coconut flakes
Instructions
- 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.
Notes
*You will need 2 small peaches or 1 average size peach for this amount of batter.
Keywords: fresh, seasonal, summer, on the go
Olga says
If I could give this a 50 star rating I would. Hands down, the best muffin recipe I have ever tried. This is NOT an exaggeration.
★★★★★
Angie says
Can I used olive oil instead of coconut oil?
Katya says
Hi Angie…you can substitute olive oil for coconut oil but I would go with something more neutral in taste, such as canola oil. I think olive oil might alter the taste a bit but if you’re okay with that then it should work.
Josh Stefanow says
These Banana Coconut Muffins makes for a perfect nibble alongside your tea and a combination of banana and coconut takes you to a warm afternoon on the beach , if nothing else, in your head.
Katya says
Thanks Josh!
Anastasia says
Do you think Greek yogurt would work in this recipe instead of sour cream? Looks like an amazing favor combo!
Katya says
Hi Anastasia: You definitely can! I’ve actually made these this week with greek yogurt and they turned out delicious.
Bethany @ athletic avocado says
OMG WOW These muffins look amazing! Coconut and peaches is a great flavor combo!
Katya says
Thanks so much Bethany!