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–+ servings

Layered Peach Coffee Muffins

5 from 1 review
These Layered Peach Coffee Muffins are moist, packed with layers of fresh peaches and include a hit of coffee flavor that pairs perfectly with the sticky-sweet juicy summer fruit. These muffins are one of my absolute favorite breakfasts and desserts, and are a simple way to make a showstopping treat.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 jumbo muffins

Equipment

  • 1 jumbo muffin tin
  • 1 parchment paper
  • 1 whisk
  • 1 spatula

Ingredients

For the muffins
  • 2 large eggs
  • 1/2 cup (113g) salted butter, melted
  • 1/2 cup (110g) granulated sugar,
  • 1/2 cup (110g) dark brown sugar, lightly packed
  • 1/2 cup (105g) skyr or greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coffee grounds
  • 2 cups (280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/3 cup (80g) milk of choice, I use almond milk typically
For the peach layers
  • 1 large peach, thinly sliced
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons (25g) dark brown sugar
  • 1/2 teaspoon cinnamon
For the coffee crumble topping
  • 1/3 cup (52g) all-purpose flour
  • 3 tablespoons (30g) dark brown sugar
  • 1/2 teaspoon coffee grounds
  • 3 tablespoons (45g) salted butter, chilled and cubed

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. In a large bowl, whisk together 2 eggs, 113 grams of butter, 110 grams of granulated sugar, 110 grams of dark brown sugar, 105 grams of yogurt, 1 teaspoon of vanilla extract, and 1 teaspoon of coffee grounds until smooth.
  3. Add 280 grams of flour, 2 teaspoons of baking powder and 1 teaspoon of salt. Mix, adding in splashes of milk a few tablespoons at a time to help ease it into a smooth batter. Set aside.
  4. Add the sliced peach to a separate small bowl. Add 1 1/2 teaspoons of lemon juice, 25 grams of brown sugar, and 1/2 teaspoon of cinnamon. Toss to coat and set aside.
  5. To make the coffee crumble topping, add 52 grams of flour, 30 grams of dark brown sugar, and 1/2 teaspoon of coffee grounds to a bowl. Add 3 tablespoons 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.
  6. 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 the 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).
  7. Sprinkle the top of each muffin with a generous amount of the crumble.
  8. Bake for 32-36 minutes, or until the tops are domed and golden and you can insert a toothpick and it comes out clean.
  9. Let cool until the muffins are easy to touch, then serve!

Notes

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. 
Serving: 1 muffinCalories: 467kcalCarbohydrates: 67gProtein: 9gFat: 18g