Go Back
+ servings

Fresh Peach and Coconut Muffins with Coconut Streusel Topping

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Si Foster, A Bountiful Kitchen



  • 1/2 cup sugar
  • 1/4 cup butter room temperature
  • 1- 5.3 oz peach or vanilla Greek yogurt I used Chobani
  • 2 eggs
  • 1/3 cup buttermilk shaken
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 heaping cup sweet flake coconut
  • 1 1/2 cups peaches chopped no larger than dime size*


  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 3 tablespoons butter soft
  • 1/4 cup coconut


  • 1/2 cup powdered sugar
  • 1 tablespoons cream
  • 1 teaspoon lemon juice
  • water to thin


  1. Preheat oven to 400 degrees, place rack in center of oven.
  2. Generously grease a 12 cup muffin tin.
  3. Cream the sugar and butter in a large bowl ( I use a stand mixer).
  4. Add the yogurt, eggs and buttermilk, Beat on low until smooth. If using peach yogurt, chunks of peach will remain.
  5. 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.
  6. Fold in the chopped peaches.
  7. Using a scoop, place the batter into 12 muffin cups, the cups will be about 3/4 full.
  8. 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.
  9. Crumble the streusel ingredients with your fingers and place a small amount on top of each muffin, distributing evenly over the 12 muffins.
  10. 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.
  11. Let cool on a wire rack for about 15 minutes.
  12. 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.

Recipe Notes

-You may use milk in the place of buttermilk, the result will not be quite the same, but will work. If you have sour cream or 1/3 cup of yogurt, you may use that in place of buttermilk.

-Fresh peaches vary in degree of juiciness. If your peaches are very juicy, place them in a bowl and mix with 2 teaspoons of sugar. Toss and let the peaches macerate for about 15 minutes. Drain the juice off of the fruit (discard juice) and use fruit in recipe. This process with extract some of the excess juice off of the fruit so the muffin will not become soggy!

-Frozen peaches work well in this recipe. Do not thaw before using, just chop the frozen fruit. I have also used frozen pineapple (3/4 cup along with 3/4 cup of frozen peaches) with great results! I actually prefer 1/2 pineapple and 1/2 peaches. I have not tested canned peaches or canned pineapple or fresh pineapple in this recipe.

-Coconut oil may be used in place of the butter in the muffins, but not in the streusel. I like the flavor of coconut oil in muffins, but the structure of the muffin will be less stable than if using butter.