Coconut Peach Muffins Recipes

Steps:

• Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
• In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.
• Stir in almonds, if using them.
• Stir in the chopped peaches.
• Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
• If baking in the loaf pan, bake at 350 for 1 hour or until done.

Steps:

• Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
• In another bowl, blend the coconut milk, eggs, butter, and vanilla.
• Pour the egg mixture into the dry ingredients and blend well.
• Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.

Steps:

• Preheat oven to 350F, line 2 muffin pans with paper cups.
• In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
• Combine salt, baking powder, coconut, and flour.
• Drain and chop pineapple, reserving juice (about 7 ounces).
• Add the flour mixture to the butter mixture alternately with the reserved juice.
• Fold in pineapple, and fill muffin cups 2/3 full.
• Bake for 20-25 minutes.
• Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

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!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.
• Stir together bananas, brown sugar, applesauce, egg, and almond extract in a large bowl. Sift together flour, baking powder, salt, cinnamon, and baking soda in another bowl.
• Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in peaches. Spoon batter evenly into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Steps:

• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Fill each liner with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
• Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.