Fresh Peach and Coconut Muffins with Coconut Streusel Topping
Try this Fresh Peach and Coconut Muffins with Coconut Streusel Topping recipe.
Try this Fresh Peach and Coconut Muffins with Coconut Streusel Topping recipe.
- 2 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon lemon juice
- 1/4 cup brown sugar
- glaze:
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1/2 cup flour
- 1/2 cup powdered sugar
- muffins:
- 3 tablespoons butter soft
- water to thin
- 1/4 cup butter room temperature
- streusel:
- 1- 5.3 oz peach or vanilla greek yogurt ( i used chobani)
- 1/3 cup buttermilk shaken
- 1/2 heaping cup sweet flake coconut
- 1 1/2 cups peaches chopped no larger than dime size*
- 1/4 cup coconut
- 1 tablespoons cream
- Carbohydrate 30.6224631142057 g
- Cholesterol 40.5872395863982 mg
- Fat 15.6966932607064 g
- Fiber 0.570219761215666 g
- Protein 3.20786862214006 g
- Saturated Fat 10.0031021742347 g
- Serving Size 1 1 muffin (100g)
- Sodium 2546.90152104947 mg
- Sugar 30.05224335299 g
- Trans Fat 1.12158783953507 g
- Calories 272 calories
Step-by-step
- Preheat oven to 400 degrees, place rack in center of oven.
- Generously grease a 12 cup muffin tin.
- Cream the sugar and butter in a large bowl (I use a stand mixer).
- Add the yogurt, eggs and buttermilk, Beat on low until smooth. If using peach yogurt, chunks of peach will remain.
- Add the flour, baking powder, baking soda, salt and coconut to the batter and mix on low just until the dry ingredients are mixed in and the flour is no longer visible.
- Fold in the chopped peaches.
- Using a scoop, place the batter into 12 muffin cups, the cups will be about ½ full.
- Rinse out the bowl, and mix the streusel ingredients together, using a large spatula or a fork. You may also use the paddle attachment on the stand mixer, mix on low.
- Crumble the streusel ingredients with your fingers and place a small amount on top of each muffin, distributing evenly over the 12 muffins.
- Place the muffins into the oven and bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool on a wire rack for about 15 minutes.
- Meanwhile, rinse out bowl again and mix glaze together in same bowl. Whisk the powdered sugar, cream and lemon juice.
- Let sit until muffins have cooled. Drizzle glaze over the muffins with a spoon.
Fresh Peach and Coconut Muffins: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Finding quick, delicious, and healthy recipes is a constant quest. That's why I'm so thrilled to share this recipe for Fresh Peach and Coconut Muffins with Coconut Streusel Topping. These muffins are not just unbelievably tasty; they're also incredibly easy to make, fitting perfectly into my busy schedule. The best part? They're naturally sweet and wholesome, satisfying my family’s sweet tooth without the guilt.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are required. I often find myself reaching for convenience items, and this recipe works wonderfully with readily available ingredients like Greek yogurt and store-bought buttermilk. The streusel topping adds a delightful crunch, elevating these muffins from ordinary to extraordinary. I’ve made these countless times for my kids' school lunches, potlucks, and even as a quick breakfast treat, and they’re always a huge hit. It’s amazing how something so easy can make you feel like a culinary rockstar!
The peaches add a juicy burst of summer flavor, and the coconut brings a subtle tropical twist. It’s a winning combination that pleases everyone, regardless of age. I often adjust the sweetness by adding a little less sugar if the peaches are exceptionally sweet. The best thing is, I can easily scale the recipe up or down depending on how many muffins I need. Whether it’s a small gathering or a larger event, these muffins are always a crowd-pleaser.
Beyond their convenience and taste, these muffins provide a healthy boost to start the day. I often find that a wholesome breakfast makes me feel more energized and focused throughout my morning meetings. The Greek yogurt adds a creamy texture and a good dose of protein, keeping hunger at bay until lunchtime. The muffins are also a great source of fiber from the peaches and coconut, contributing to a balanced diet. So, whether you're a busy professional juggling work and family life, or simply someone looking for a quick and easy treat, this recipe is a game-changer.
Tips and Variations:
For the busy bee: Prep the streusel topping the night before, storing it in an airtight container in the fridge. This saves you valuable time in the morning.
Customize it: Feel free to experiment with different fruits. Blueberries, raspberries, or even a mix of berries would be delicious additions.
Make it vegan: Replace the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and the yogurt with a plant-based alternative.
Add nuts: Chopped pecans or walnuts would add a wonderful texture and flavor to the muffins.
Adjust sweetness: If your peaches are particularly sweet, reduce the amount of sugar in both the muffin batter and the glaze.
Enjoy the process: Baking is a relaxing activity for me. The aroma of freshly baked muffins in the kitchen is incredibly comforting. I often put on some music and enjoy the process of making these muffins. It’s my little moment of self-care amidst a busy day.
These muffins are more than just a recipe; they are a reminder that even amid the chaos of life, there's always time for a little sweetness and a whole lot of love. Making them feels like a small act of kindness to myself and my family—a small act that yields significant rewards. The smiles on their faces when they take that first bite are priceless.
