buttermilk peach coconut bakery style muffins
Snacks, Sweet Recipes

Easy Buttermilk Peach & Coconut Bakery Style Muffins


These buttermilk peach and coconut bakery style muffins are so light and fluffy! Packed with sweet summer flavor of juicy ripe peaches they are the perfect on the go snack. Light spongy muffins with texture from the coconut that makes each mouthful a delicious trip to the countryside! You can almost envision being there as the fresh peaches were picked from the orchard!

I love muffins as I have said we make a lot of muffins here. In fact I think I’ve been making muffins since I was a small child entering the baking contests at our local country fair. So many great muffins with flavorful combinations but for some reason I had never made a peach muffin before this. I was looking in the fridge and thinking boy I got carried away buying fruit. I had peaches just begging to be used up when the brainwave hit me. Why not use those almost too ripe peaches to make some marvelous muffins. It also just happened to coincide with the fact that I was out of baking for the weeks work lunches. Having two hungry grown men to feed means making sure there’s something special for them to look forward to in that lunch box each day.

So out came the mixing bowl and the ingredients. Now I would like to point out that juicy peaches that are almost beyond ripe have a whole lot of juice in them. That means you will likely want to give the cut fruit a squeeze or press in a sieve to remove some of the juices. I used my colander and gave the bite-sized pieces a press with the back of a spoon.

I know that buttermilk is not a budget friendly item for your cost effectiveness we are making our own for this recipe. That’s right a splash of vinegar will change your average cows milk into buttermilk. I normally use white vinegar when making buttermilk in a recipe but decided on grabbing the apple cider vinegar. My thought was the added sweetness of the apply vinegar with the mother in it would be a more flavorful choice. Note it will curdle the milk slightly. That’s ok.

So let’s get started making these awesome fluffy buttermilk peach and coconut bakery style muffins

The first thing is to wash your peaches well and peel then dice the fruit. We are using one cup of diced fruit in this recipe and so only a few peaches are needed but it does depend on the size of your fruits. Mine were rather small peaches so I ended up using six. Large peaches will obviously give you a cup of diced fruit a whole lot faster.

Gathering all your ingredients ahead of starting is a good practice. It will prevent you from missing an ingredient. For years I would just grab an ingredient as I went through the recipe but that allowed for more errors. We don’t want to forget any of the important ingredients in this bakery style muffin recipe.

Once you’ve gathered ingredients go ahead and measure them all out. This way you will be able to quickly make up the muffin batter.

This particular muffin recipe is a little different in that we are putting all of our dry ingredients less the coconut into the mixing bowl. Stir them together and then add your shortening in next mixing as well as it will allow.

Following that you will add 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 to not overmix.

Lastly add in the peaches and the coconut. Mix well.

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 24 muffin pan that works great too. You can just leave six cups empty as they won’t be needed. I recommend using Pam cooking spray in your muffin tins even if they are non-stick. I don’t use muffin/cupcake liners for three reasons, it cuts costs, it saves the planet, and best of all you don’t loose any muffin to the paper so you can enjoy it in its entirety.

Fill the prepared muffin cups a generous 3/4 full. These muffins puff up! You can expect to get decent muffin tops with this recipe. Use the set aside coconut to generously sprinkle the tops of the unbaked muffins. This not only gives them extra crunch but also makes for a prettier muffin when baked.

Put the muffins into a preheated 350 degree F oven for 20-30 minutes. Don’t forget to turn your ovens light on. It really helps to see how well they are baking and also helps prevent you from needing to open the oven mid-bake to see the baking progression. You will see that the muffins are turning a golden brown around the muffin top they are likely done. Test for doneness and remove from oven to cool.

Don’t try to eat these muffins right away as the fresh fruit will have them full of steam and it can/will burn your fingers and mouth. Let cool thoroughly before removing from pan. Muffins can last for up to four days covered on the counter.

Expert tips for these buttermilk peach and coconut bakery style muffins

If you don’t have fresh peaches you can sub with canned. Be sure to drain and squish extra juice out of the fruit first.

While we used sweetened shredded coconut you can choose any coconut from fresh, to unsweetened with the same great flavor.

To make these into mini muffins simply use a mini muffin pan and bake for less time. Paying close attention to color; watching for golden baked look.

If you don’t have peaches you can sub in nectarine, mango, or pineapple for another twist on this great muffin base.

Fun history fact about coconut spelling

If you are like me you may find yourself reading an old vintage cookbook and stumble across the ‘misspelling’ of coconut. In some text it reads cocoanut. Why? It was a natural way to spell coconut but was often confused by readers with the unrelated cocoa nut of the cocoa tree. In fact the cocoa nut itself isn’t a nut at all but rather a seed. However, in order to simplify it for readers the word was shortened to coconut.

buttermilk peach coconut bakery style muffins

Buttermilk Peach and Coconut Bakery Style Muffins

Amber Bondar
These bakery-style buttermilk muffins with fresh, juicy pieces of peach and sweetened shredded coconut are so fluffy! Perfect summer baking to take a picnic lunch or as a traveling snack while on the go! Each mouthful is a peachy coconut soft cake-like bite that will have your tastebuds singing!
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Canadian
Servings 18


  • 1 mixing bowl
  • Mixer A spoon will suffice if you don't have an electric mixer.
  • 1 measuring cup
  • 1 Tablespoon
  • 1 Teaspoon
  • 2 12 Cup Muffin Pans


  • Cup Flour
  • Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ½ Tsp Salt
  • 1⅔ Cup Sugar
  • ¾ Cup Shortening
  • 1 Cup Buttermilk *Regular milk with a splash/ 2 Tbsp of vinegar works as well
  • 4 Eggs
  • 1 Cup Fresh Peaches Diced and Squeezed to Remove Excess Juice
  • 1+ Cup Shredded Sweetened Coconut + a bit more for topping muffins


  • In your mixing bowl measure the flour, baking powder, baking soda, salt, and sugar. Mix well.
  • Add in the oil and blend as well as you can.
  • Add in one half of your buttermilk and blend.
  • One at a time add in the eggs mixing after each addition.
  • Pour the remaining buttermilk into your muffin batter and mix well. This batter will be thicker.
  • Add in the diced peaches and the coconut. Blend well being careful to not overmix.
  • Fill prepared muffin pans ¾ of the way full to leave room to rise.
  • Bake in 350℉ preheated oven for 20-30 minutes. Check for golden edges and test for done.
  • Remove from oven and let cool thoroughly before removing from pan.
Keyword coconut, fruit muffins, peach, summer baking

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