Best 4 Coconut Peach Muffins Recipes

Indulge in the tropical flavors of coconut and peach with our delectable Coconut Peach Muffins! These moist and fluffy muffins are bursting with juicy peach chunks and the subtle sweetness of coconut. Perfect for breakfast, brunch, or a sweet treat, these muffins will transport you to a tropical paradise with every bite.

Our collection features three irresistible recipes to satisfy every taste preference. The Classic Coconut Peach Muffins are a timeless treat, combining the perfect balance of coconut and peach flavors. For a delightful twist, try our Coconut Peach Muffins with Streusel Topping, where a crunchy streusel topping adds an extra layer of texture and sweetness. And for those who love a burst of citrus, our Coconut Peach Muffins with Lemon Glaze are a must-try, featuring a tangy lemon glaze that complements the tropical flavors perfectly.

With easy-to-follow instructions and a list of readily available ingredients, these recipes are perfect for bakers of all skill levels. Whether you're a seasoned baker or just starting out, you'll love the simplicity and deliciousness of these Coconut Peach Muffins. So, gather your ingredients, preheat your oven, and let's embark on a tropical baking adventure!

Let's cook with our recipes!

MORNING GLORY MUFFINS

Morning Glory Muffins image

Provided by Ina Garten

Categories main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

Ingredients

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

COCONUT PEACH MUFFINS

Coconut Peach Muffins image

Make and share this Coconut Peach Muffins recipe from Food.com.

Provided by Roosie

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup butter
1/4 cup water
1 egg, beaten
1 cup canned peaches, diced (you can use fresh, if you like)
1/2 cup shredded coconut (plus a little extra to sprinkle on top)
1 teaspoon vanilla extract
1 cup milk

Steps:

Preheat oven to 400* F.
Grease or line muffin tins.
Heat water, butter and sugar in a saucepan until the sugar is dissolved.
Set aside.
Mix milk, vanilla extract, egg and peaches.
Set aside.
Mix flour, coconut and baking powder.
Make a well in the center of the mixture.
Pour peach mixture into the well of the flour mixture.
Mix lightly.
Pour in butter mixture.
Mix until just combined.
Fill greased or lined muffin tins 3/4 full.
Sprinkle top with coconut, if desired.
Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy!

PEACH MUFFINS

Peach Muffins image

In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.

Provided by FBGMOMOF4

Categories Bread Quick Bread Recipes Muffin Recipes

Time 50m

Yield 16

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.3 g, Cholesterol 34.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 26.1 g

COCONUT MUFFINS

Coconut Muffins image

In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup canola oil
1/2 teaspoon coconut extract
1/4 cup sweetened shredded coconut
TOPPING:
1/4 cup sugar
1/4 cup sweetened shredded coconut
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use fresh, ripe peaches for the best flavor.
If you don't have fresh peaches, you can use frozen or canned peaches. Just be sure to drain them well before using.
You can use any type of milk in this recipe, but I prefer almond milk or coconut milk for a richer flavor.
If you don't have coconut oil, you can use butter or vegetable oil instead.
Be sure to measure your flour correctly. Too much flour will make the muffins dry and dense.
Fill the muffin tins no more than 2/3 full. This will help the muffins rise properly.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature.

Conclusion:

These coconut peach muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. They are also a great way to use up fresh peaches in the summer. With their moist, fluffy texture and sweet, tropical flavor, these muffins are sure to be a hit with everyone who tries them.

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