Made with coconut oil, fresh peaches, and topped with coconut sugar! These are by far the best-tasting coconut peach muffins.
Can’t get enough of peaches this summer? Then make these coconut peach muffins! They are moist, tender, and loaded with fresh peach flavor in every bite.
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.
Secret to Making Moist Muffins
The secret to deliciously moist and tender muffins lies in the following:
- 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.
What you Need for Peach Muffin Recipe
You’ll need the following ingredients to make peach muffins:
- coconut oil
- cane sugar and brown sugar
- sour cream
- vanilla extract
- all-purpose flour
- baking soda and baking powder
- fresh peaches
- coconut flakes
How to Make Peach Muffins
This recipe comes together incredibly quickly and easily.
- Combine the wet ingredients. Use a hand-held mixer or a whisk.
- Whisk together the dry ingredients. Combine with the wet ingredients.
- Fold in the peaches. Scoop and dollop into prepared muffin cups.
- Sprinkle with coconut sugar and 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 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.
A Few Tips & Tricks
- Coconut oil not only makes the muffins moist but also provides flavor. You can substititue coconut oil with a neutral tasting oil, such as avocado oil.
- Use fresh peaches. No need to peel them. Simply cut 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.
More Muffin Recipes to Try:Print
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!
- 1/2 cup coconut oil, in liquid form
- 1/2 cup cane sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup sour cream (not light)
- 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. kosher salt
- 1–2 fresh peaches*, pitted and cut into small slices
- 1 Tbsp. brown sugar
- 2 Tbsp. unsweetened coconut flakes or shredded coconut
- 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 thick and lumpy. 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 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.
- 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.
Keywords: fresh, seasonal, summer, on the go
Recipe published 7/15/2016. Updated 7/28/2021.