Best Peach Coconut Muffins Recipes

Coconut Peach Muffins image

Provided by Roosie

Time 25m

Yield 12 muffins

Number Of Ingredients 10

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 Coconut Muffins image

Provided by Sharon Colyer @Cmom02

Number Of Ingredients 14

2 cup(s) all-purpose or unbleached all-purpose flour
1/2 cup(s) sugar
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) toasted flaked coconut*
2/3 cup(s) toasted slivered almonds*
3 tablespoon(s) brown sugar
3/4 cup(s) 2 % milk
1/3 cup(s) vegetable oil
1 large egg, lightly beaten
1 1/2 teaspoon(s) vanilla extract
1 cup(s) chopped, peeled fresh or thawed, drained frozen peaches
- ********notes********
- *to toast coconut and almonds, place in single layer on baking sheet or jelly-roll pan. bake at 350°f for 6 to 7 minutes, stirring once or twice, until lightly browned.

Steps:

After toasting coconut and slivered almonds, change oven temperature to 400°F. Grease twelve (3 1/2 to 4 ounce) muffin cups or use paper liners.
In a large bowl, stir together flour, sugar baking powder, and salt. Stir in toasted coconut & toasted slivered almonds to coat. Stir together brown sugar, milk, oil, egg, and vanilla, until blended. Make a well in center of dry ingredients; add milk mixture, and stir just to combine. Stir in peaches.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes, or until a cake tester in center of one muffin comes out clean.
Remove muffin tin or tins, to wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins.