Okay, okay, I promise these will be the last muffins of the season, and as Layered Peach Coffee Muffins, I promise they are worth it. I have been going a bit muffin crazy lately (can you blame me?), but that’s because there are so many flavors to try! Techniques to use! Methods to master!
This particular muffin uses a peach slice layering technique that I am so excited to share. Most people might be skeptical about shoving a bunch of peach slices into a muffin, but it works like magic. The peaches melt their flavor directly into the batter, while still giving it enough breathing room to bake. The trick is to make sure your peach slices are evenly layered apart so that when you slice into the muffin, you’ll see all the beautiful layers reveal themselves. Now let’s get this (muffin) show on the road! There’s a lot to cover!
Table of contents
- The ingredients you’ll need for these peach muffins
- How to make the coffee muffin batter
- Why does this recipe include peach layers?
- How to layer the peaches in the muffins
- The key to the perfect crumble topping
- Storing these muffins for later
- Why is everything in grams?
- FAQ
- Can I use another fruit besides peaches?
- Looking for more muffin recipes?
- Watch the recipe here
The ingredients you’ll need for these peach muffins
These muffins are the perfect way to end the summer season and kick off fall. With the sweetness from ripe peaches and the balance of nutty coffee, they encompass that cozy end-of-summer feeling. And the best part is, all of the ingredients are readily available! Here’s what you’ll need:
For the batter
- 2 large eggs
- 113 grams salted butter (1/2 cup, melted)
- 110 grams granulated sugar (1/2 cup)
- 110 grams dark brown sugar (1/2 cup, lightly packed)
- 105 grams skyr or greek yogurt (1/2 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon coffee grounds
- 280 grams all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 80 mL milk of choice (1/3 cup), I use almond milk typically
For the peach layers
- 1 large peach thinly sliced
- 1 1/2 teaspoons lemon juice
- 25 grams dark brown sugar
- 1/2 teaspoon cinnamon
For the coffee crumble topping
- 52 grams all-purpose flour (1/3 cup)
- 30 grams dark brown sugar (3 tablespoons)
- 1/2 teaspoon coffee grounds
- 45 grams salted butter, chilled (3 tablespoons)
How to make the coffee muffin batter
This is the easiest part! This recipe uses a straightforward batter with the perfect amount of coffee grounds so the peaches can really shine. To get started, you’ll want to first position a rack to the center of the oven and preheat to 375°F. Then, in a large bowl, whisk together the eggs, butter, sugars, yogurt, vanilla and coffee grounds until smooth. Add in the flour, baking powder and salt. Mix this together, adding splashes of milk in a few tablespoons at a time to help ease it into a smooth batter. Set this aside for later.
Why does this recipe include peach layers?
The peach layers in these coffee muffins are the best part, and for good reason! First, peaches are at their peak this time of year, lending themselves to having lots of natural sugar that is begging to be baked with. These sugars help the peaches melt into the muffin batter and produce a perfectly sweet and addicting flavor. Plus, the texture of the peaches changes in the oven, making them similar to what you would find in an upside-down cake (you know I love them!) or a peach crumble. But with the addition of the coffee grounds, the sweet peaches are balanced with rich, nutty flavors and make for the best breakfast or dessert.
How to layer the peaches in the muffins
I promise it sounds harder than it actually is. This process is quite simple but will impress anyone you make these muffins for! Before you start layering the peaches, there is some prep to be done. To get started, add the sliced peaches to a separate small bowl and sprinkle with the brown sugar and cinnamon. Toss to coat and set aside.
After you’ve made the crumble topping, it’s time to assemble the muffins. Line or grease a jumbo muffin tin and spoon 1 heaping tablespoon of batter into each. Layer with a peach slice, then spoon another heaping tablespoon of batter on top. Repeat this layering of peach slices and batter until each muffin has 4-5 layers. Keep the layers thin so that the peaches don’t prevent the batter from baking. This will make six jumbo muffins or twelve standard-sized muffins (see notes at the bottom of the recipe box).
The key to the perfect crumble topping
The coffee crumble topping is what marries the textures in these muffins together. It’s slightly crisp when it comes out of the oven, balancing the moist, soft muffins and peaches. To make the perfect crumble topping, add the flour, brown sugar and coffee to a bowl. Then add in the chilled cubed butter. Toss to coat the butter in flour, then work the butter into pieces with your hands, consistently tossing to coat in the flour and sugar. You’re looking to make a crumb-like texture, with pieces no bigger than the tip of a pencil eraser. Set this in the fridge while you assemble the muffins.
The key to any crumble topping is making sure that the butter is cold. It should be refrigerated until you need to use it. This helps the “crumble” texture. If the butter is slightly soft, it will melt into the flour and sugar and create a batter texture. Another tip is to work quickly with the butter so that your hands don’t warm up the butter too much as you separate it into pieces.
Storing these muffins for later
These coffee peach muffins will last for about a week if you store them properly. To make sure that you can enjoy your muffins for days after you bake them, keep them in an air-tight container in a cool, dry place like the pantry or on the countertop, away from the stove. Lots of sunlight or heat will limit how long they’re good for!
Another tip for storing these muffins is to put a damp paper towel in the container with them. This will ensure that they keep their moisture and taste just like when they were fresh out of the oven. When you want to reheat them, drape a damp paper towel over the muffin and microwave it for about 20 seconds.
Why is everything in grams?
Baking is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!
FAQ
Although I personally think that the coffee grounds take these muffins to the next level, no, you don’t have to use them. If you’re not a huge fan of coffee but still want to try the peach layers, the recipe will work great without them! If you’re worried about the caffeine but still like the coffee flavor, I suggest opting for decaf coffee grounds as a substitute.
Ripe peaches have a very distinct flavor and texture that work best for these muffins, and those qualities are hard to find in other fruits. Although I highly suggest using peaches, good substitutions are ripe nectarines, apricots or pears.
Nope! Jumbo tins work best for these muffins, but you can use a standard-size tin, too. If using a standard-size 12-count muffin tin, reduce the baking time to 20-25 minutes. Layer only three layers of the peach/batter mixture.
Can I use another fruit besides peaches?
The quick answer to this is yes, but it depends on what fruit! I like to use plums, pears, and apricots as substitutes. Of course, nectarines will also work! These are the easiest for slicing and layering. I’ve found firmer fruit such as apples don’t always cook through properly, but if you’re in a pinch, they can also be a nice addition.
The fruits I don’t recommend are fruits you can’t easily layer – think berries, etc. If you’re in the mood for a berry-filled muffin, I have a great recipe here.
Looking for more muffin recipes?
Don’t worry, I have plenty! Here are some of the favorites on the blog:
Zucchini Muffins with Cinnamon Chocolate
Blueberry Muffins
Banana Coffee Cake Muffins
And that’s everything for these Layered Peach Coffee Muffins!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Equipment
- 1 jumbo muffin tin
- 1 parchment paper
- 1 whisk
- 1 Spatula
Ingredients
- 2 large eggs
- 113 grams salted butter, 1/2 cup, melted
- 110 grams granulated sugar, 1/2 cup
- 110 grams dark brown sugar, 1/2 cup, lightly packed
- 105 grams skyr or greek yogurt, 1/2 cup
- 1 teaspoon vanilla extract
- 1 teaspoon coffee grounds
- 280 grams all-purpose flour, 2 cups
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 80 mL milk of choice, 1/3 cup, I use almond milk typically
Peach layers
- 1 large peach, thinly sliced
- 1 1/2 teaspoons lemon juice
- 25 grams dark brown sugar
- 1/2 teaspoon cinnamon
Coffee crumble topping
- 52 grams all-purpose flour, 1/3 cup
- 30 grams dark brown sugar, 3 tablespoons
- 1/2 teaspoon coffee grounds
- 45 grams salted butter, 3 tablespoons, chilled and cubed
Instructions
- Position a rack to the center of the oven and preheat to 375°F.
- In a large bowl, whisk together the eggs, butter, sugars, yogurt, vanilla and coffee grounds until smooth.
- Add in the flour, baking powder and salt. Mix, adding in splashes of milk a few tablespoons at a time to help ease it into a smooth batter. Set aside.
- Add the sliced peaches to a separate small bowl. Drizzle in the lemon juice, and sprinkle with the brown sugar and cinnamon. Toss to coat and set aside.
- In another small bowl, add the flour, brown sugar and coffee for the crumble topping. Add in the chilled cubed butter. Toss to coat the butter in flour, then work the butter into pieces with your hands, consistently tossing to coat in the flour and sugar. You're looking to make a crumble-like texture, with pieces no bigger than the tip of a pencil eraser. Set this in the fridge while you assemble the muffins.
- Line or grease a jumbo muffin tin and spoon 1 heaping tablespoon of batter into each. Layer with 1-2 peach slices, then spoon another heaping tablespoon of batter on top. Repeat this layering of peach slices and batter until each muffin has 4-5 layers. Keep the layers thin so that the peaches don't prevent the batter from baking. This will make six jumbo muffins or twelve standard-sized muffins (see notes).
- Sprinkle the top of each muffin with a generous amount of the crumble.
- Bake for 32-36 minutes or until the tops are domed and golden and you can insert a toothpick and it comes out clean.
- Let cool until the muffins are easy to touch, then serve!
Comments
JUSTINE. These were amazing. I woke up this morning and saw this on Instagram and thought, “Yup. I have to make that now.” And so here we are, a couple of hours later, thrilled.
I made 12 regular-sized muffins since that’s the muffin tin I had, and they turned out perfectly. So moist, so flavorful, and the peaches were the perfect texture. Thank you for this recipe!
Ahhhhh I’M SO HAPPY YOU LIKED THEM
Do I use regular coffee grounds or instant coffee. This sounds delicious. We live fresh peaches and I have some now that needs used. Thank you.
Either will work! I prefer regular.
Would this work as a cake?
I just saw someone make it on stories as a loaf and it looked lovely! Just note the baking time will probably be double.
I know you’re in your muffin era right now, buttttt I wonder if these would work as a layered cake? Yes? No? Mayhaps? I am without a muffin tin for a while and am dyiinngg to make these. What size tin would you recommend making this in? And for how long should I bake it? Thank you!
And by layered cake I meant a single cake level but also layered with peach slices (and the crumble topping )!
These turned out SO GOOD! I will absolutely be adding these to my muffin rotation. I’m wondering if some fresh blueberries would be a welcome addition?
Odd question, but do you use coffee grounds from the press or from the bag?? Also, if I don’t have Greek yogurt, can I use regular plain? Thanks so much. Love your recipes. Can’t wait to make this.
Hi! I use coffee grounds from the bag, and plain yogurt is a fine swap, the muffins just might be a touch more delicate. Hope you enjoy!
Bit late, but straining your plain yoghurt for about half an hour (you want about 1/4 cup of whey per cup of plain yoghurt) helps give it a similar consistency in baking (this with lemon juice, stirred and set aside for a few minutes, also works for sour cream).
Hi Justine
I have only recently discovered you thanks to Insta algorithms. As a keen baker, many thanks for gram weight of ingredients. I have made your zucchini (courgette here in Bonnie Scotland!) muffins which were divine, at time of writing I have the banana ones in the oven. Back to this recipe though! Do you think it would work with tinned peaches? We don’t always get decent fruit in this neck of the woods.
Hi there! I believe it would, my one hesitancy is that the peach slices from the tin may be too thick. Could you halve them before layering them?
Do you think these would work just as well with apple?
Yes, but make sure the apples are sliced razor thin 🙂
Hi Justine,
These turned out wonderful. I used peaches the first time. Second time I used some crabapple pie filling I had made. Omitted the coffee and added some cinnamon and ginger to the batter for the second rendition. Both were excellent. Great recipe to experiment with. Thank you.
I love this! So glad you experimented and thank you for sharing your feedback so everyone else can reference it!
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