COCONUT PEACH MUFFINS
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
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 COBBLER MUFFINS
Enjoy peach cobbler as a breakfast on the go with these ultra-moist, peach-filled muffins. The buttermilk and sour cream create a super tender muffin, while the pecan crumble topping gives a nice crunch. If you are using frozen peaches, they will be easiest to chop and slice when still partially frozen.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 19
Steps:
- For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners.
- Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly.
- For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches.
- Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
PEACH AND COCONUT MUFFINS
I had some left over tinned peaches that I wanted to use one day and came up with this really easy but yummy recipe!
Provided by Emma558
Categories Quick Breads
Time 43m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- whisk oil, eggs and sugar together in a bowl.
- add sifted flour, vanilla and coconut, combine with a wooden spoon. stir in peaches.
- spoon mixture into greased muffin tray and bake in moderate oven (170 degrees celcius) for 35 minutes.
Nutrition Facts : Calories 438.9, Fat 28.9, SaturatedFat 8.2, Cholesterol 55.8, Sodium 27.1, Carbohydrate 42.3, Fiber 2.4, Sugar 26.1, Protein 4.6
COCONUT MUFFINS
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
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.
More about "coconut peach muffins recipes"
COCONUT PEACH MUFFINS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 21Estimated Reading Time 2 minsServings 12
- Combine the flours, baking powder, baking soda, and salt together in a dish. Combine the yogurt, sugar, milk, egg, coconut oil, cinnamon, and vanilla together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined.
- Add most of the peaches and shredded coconut to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin. Gently push a few more peaches into the top of each muffin. Sprinkle with additional coconut evenly over the tops of the muffins.
- Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!
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