Fluffy Buttermilk Peach And Coconut Bakery Style Muffins

These buttermilk peach and coconut muffins are light, fluffy, and packed with the sweet summer flavor of ripe peaches. The shredded coconut adds a tropical flavor and delightful texture to each bite, making these muffins a delicious grab-and-go breakfast or on-the-go snack.

Since childhood, I’ve made muffins and even entered baking contests at our local country fair. Despite my many years of making muffin recipes, I had only tried making peach muffins once I found myself one summer with abundant ripe peaches. The idea struck me to use those peaches in a batch of muffins; the results were fantastic. I am sure this will soon become one of your favorite muffin recipes!

Fun Fact: If you are like me, you may read an old vintage cookbook and stumbled across the ‘misspelling’ of coconut. In some texts, it reads cocoanut. Why? It was a natural way to spell coconut. Still, readers very often confused that with the unrelated cocoa nut of the cocoa tree. In fact, the cocoa-nut itself isn’t a nut at all; instead, it is a seed. However, the word was shortened to coconut to simplify it for many readers.

Be sure to see our sweet recipes for more delicious muffin recipes. We’re always creating new muffin flavors. 

Why You Will Love This Easy Recipe.

Juicy Peach Flavor: These muffins are bursting with the sweet summer taste of fresh peaches.

Light and Fluffy Texture: The combination of buttermilk and careful mixing results in tender and fluffy muffins, perfect for a satisfying snack or breakfast treat.

It Makes A Large Batch: This recipe makes eighteen bakery-style muffins that can easily be frozen and enjoyed later. Or share with family and friends- great for larger families with many hungry mouths to feed. The recipe can be cut in half for fewer muffins or made into mini muffins for a summer party.

How To Make The Buttermilk Peach And Coconut Muffins

The first step is to wash your fresh peaches well and peel and dice them. We are using one cup of diced fruit in this recipe, so only a few peaches are needed, but it does depend on the size of your fruit. Two large peaches work well; however, if they are very small, you will need more to equal one cup of fruit. 

Gathering all your ingredients ahead of starting is a good practice. It will prevent you from missing an ingredient. For years, I would grab an ingredient as I went through the recipe, which allowed for more unforeseen errors. We want to remember the crucial ingredients in this bakery-style muffin recipe.

Once you’ve gathered the ingredients, measure them all out. This will allow you to quickly make the muffin batter.

This muffin recipe is different in that we put all of our dry ingredients, except the coconut, into a large bowl. Blend the dry ingredients, and then add your neutral oil—mixing as well as it will allow.

You will then add the wet ingredients to the flour mixture. Start with half of your buttermilk, followed by the eggs one at a time. Mix as well as you can after each egg. This is going to be thick and rather sticky-looking. After you have the eggs incorporated, go ahead and add the other half of your buttermilk. Stir the batter, being careful not to overmix.

Overmixing can lead to dense and tough muffins. When you mix too much, you develop more gluten in the flour, which can make your muffins have a tougher texture. Additionally, overmixing can deflate leavening agents like baking powder or baking soda, leading to muffins that don’t rise properly and may have a compact crumb. To avoid this, mix the muffin batter gently until no dry flour remains visible.

Lastly, fold in the peaches and the coconut. 

This muffin recipe makes a sizeable bunch of muffins; eighteen, in fact! So be sure to have your muffin pans prepared. If you have a jumbo muffin tin pan, that works great, too. You can leave six cups empty as they won’t be needed. I recommend using Pam cooking spray in your muffin tins, even non-stick ones. I don’t use paper liners for three reasons: it cuts costs, reduces garbage, and, best of all, you don’t lose any muffins to the paper, so you can enjoy it.

Divide the batter between the muffin cups so that they are three-quarters full. These muffins puff up into large muffins with great muffin tops. Use the coconut set aside to generously sprinkle the tops of the unbaked muffins. This gives them extra toasted coconut crunch and makes for a prettier muffin when baked.

Put the muffins into a preheated 350-degree F oven for 20-30 minutes. Remember to turn your oven light on. It really helps to see how well they are baking. Also, it helps prevent you from needing to open the oven mid-bake to know the baking progression, which can significantly drop the oven temperature. When you see that the muffins are turning a golden brown around the top, they are likely done. Test the baked muffins for doneness by poking them with a toothpick. If it comes out clean, then they are done. If you don’t have toothpicks, using a butterknife also works. Insert carefully on a downward angle from the edge of one muffin toward the base center for best testing. Remove them when fully baked from the oven, allowing them to cool for a few minutes before removing them from the pan and putting them on a wire rack.

Don’t try to eat these muffins right away, as the fresh fruit will fill them with steam, which can burn your fingers and mouth. Muffins can last for up to four days covered on the counter.

Ingredients:

All Purpose Flour: Provides the structure and base for the muffins, giving them their light and fluffy texture.

Baking Powder: Acts as the primary leavening agent, which helps the muffins rise and become airy.

Baking Soda: Works chemically with the buttermilk to enhance the leavening, ensuring the muffins are light and tender.

Salt: It improves flavor and balances the sweetness of the sugar and peaches.

White Sugar: Aka granulated sugar sweetens the muffins and helps to create a tender crumb.

Neutral Oil: Adds moisture and richness without altering the flavor, ensuring the muffins stay soft.

Buttermilk: Adds tanginess and helps to tenderize the batter, contributing to a moist and tender muffin.

Eggs: Binds the ingredients together and provide structure and richness to the muffins.

Peaches: Add a sweet, juicy flavor and keep the muffins moist.

Shredded Sweetened Coconut: Adds a subtle sweetness and a pleasant texture, complementing the peaches perfectly.

​Substitutions And Add-Ins For This Tasty Buttermilk Peach Muffin

​All-Purpose Flour: Use a gluten-free flour blend to make the muffins gluten-free.

Baking Powder: Having this as part of your staple pantry is always good!

Baking Soda: For best results, do not switch it out.

Salt: If you need to reduce sodium intake or prefer not to use salt, you can omit it, but be aware of the potential change in taste.

White Sugar: Stevia or Monk Fruit Sugar may be used as a replacement. However, you should follow their directions for the correct amount to use in baking. Brown sugar or coconut sugar are not good choices as this is a light yellow cake-type muffin that will be adversely affected by those. 

Neutral oil: I used regular vegetable oil; however, you can also use virgin olive or another neutral oil. 

Buttermilk: It can be replaced with the housewife trick of diy clabbered milk, aka sour milk, which I was taught to make as a child. Add one tablespoon of white or apple cider vinegar to each cup of milk. Alternatively, using sour cream or Greek yogurt can also make a wonderfully moist muffin. 

Eggs: For a vegan option, replace with flax eggs.

Peaches: If fresh peaches are unavailable, use other fruits like nectarines, apricots, mangoes, plums, or canned/frozen peaches for a different flavor profile.

Shredded Sweetened Coconut: Omit if you are making plum muffins, and add a handful of your favorite nuts for added crunch.

Expert Tips, Serving And Storing Suggestions For These Homemade Muffins

Tip #1: For Really Juicy Peaches: Press the cut peaches in a colander/sieve to remove excess juices before adding to the batter. This helps keep the muffins from becoming too moist and ensures a perfect texture.

Tip #2: Clabbered Milk Can Replace Buttermilk: Add a tablespoon of white vinegar to each cup of regular milk to make clabbered milk. 

Tip #3: Reserve Some Coconut: Don’t forget to hold back on some coconut to sprinkle on top of the batter before baking. This results in a nice toasted coconut top, which is as delicious as it is pretty to look at. 

These tender muffins are a delightful treat, perfect for enjoying during peach season. Serve them warm as an afternoon snack to savor the juicy bursts of peach and the light, fluffy texture. Enjoy one today with your next cup of coffee, making your break feel special.

Store these easy peach muffins wrapped in plastic or an airtight container at room temperature for 2-3 days to maintain their freshness. For more extended storage, freeze them in a freezer-safe bag or container for 2-3 months. Thaw the frozen muffins overnight at room temperature or in the microwave for a quick and convenient treat.

If you’ve enjoyed these buttermilk peach coconut muffins, I’d love to hear from you! Please take a moment to rate the recipe and leave a comment below sharing your experience. Your feedback helps me create more delicious recipes to share. Thank you!