Buttermilk Peach and Coconut Bakery Style Muffins
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!
Equipment
- 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
Ingredients
- 2½ Cup Flour
- 1½ Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1⅔ Cup Sugar
- ¾ Cup Shortening
- 1 Cup Buttermilk *Clabbered milk replacement 1Tbsp Vinegar: 1 Cup Milk
- 4 Eggs
- 1 Cup Fresh Peaches Diced *Excess Juice Removed If Needed For Juicier Peaches See Recipe Instructions In Post
- 1 Cup Shredded Sweetened Coconut + a bit more for topping muffins
Instructions
- In your mixing bowl measure the flour, baking powder, baking soda, salt, and sugar. Mix well.2½ Cup Flour, 1½ Tsp Baking Powder, ½ Tsp Baking Soda, ½ Tsp Salt, 1⅔ Cup Sugar
- Add in the oil and blend as well as you can.¾ Cup Shortening
- Add in one half of your buttermilk and blend.1 Cup Buttermilk
- One at a time add in the eggs mixing after each addition.4 Eggs
- Pour the remaining buttermilk into your muffin batter and mix well. This batter will be thicker.
- Add in the diced peaches and the coconut. Fold in gently.1 Cup Fresh Peaches, 1 Cup Shredded Sweetened Coconut
- 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.
Tried this recipe?Let us know how it was!