Peach Coconut Muffins Recipes

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:

• 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:

• 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:

• 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.