Sourdough Peach Muffins
These sourdough discard peach muffins are soft, tender, and filled with juicy fresh peaches, with a buttery crumble topping in every bite! Makes 18 muffins.
These muffins are dang good! We went through three batches of these back to back. As soon as one pan was empty, my kids demanded I re-fill it! I love the combination of the sourdough discard and the sour cream in the batter, which gives it a slight tang and a lovely crumb. And then add in the juicy fresh peaches and a little crumble on top, and yes – they are so good!
Why you’ll love this recipe
- Soft and tender – Sour cream + sourdough discard gives these muffins an incredibly soft, moist texture that stays delicious for days.
- Peaches in every bite – Fresh peaches add juicy bursts of sweet summer flavor throughout the muffins.
- That crumble topping – A buttery crumble adds just the right amount of sweetness and a little texture on top!
Got a counter full of in-season peaches and not sure how to use them? I got you! You can’t go wrong with sourdough peach cobbler! Also check out sourdough peach coffee cake.
How to make discard muffins with peaches
Here is a brief overview of making these muffins so you know what to expect. For the full set of written directions, please scroll down to the recipe card below.
Step One: Dice the peaches
Peel the peaches, remove the pits, and dice into a medium dice, about 1/2″ pieces.
Step Two: Make the batter
In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, whisk together the sugar, sour cream, discard, melted butter, eggs, milk and vanilla extract.
Add the flour mixture to the wet mixture and use a rubber spatula to gently fold them together until just barely combined, and then mix in the diced peaches. Do not over-mix, you want it to be just barely combined.
Equally divide the batter into a prepared muffin pan.
Step Three: Make the crumble
In a small bowl, mix together the four, sugar, butter and cinnamon until crumbly. Crumble the topping over the muffin batter.
Step Four: Bake
Bake the muffins in a preheated oven for 18-25 minutes, rotating the pan halfway through baking, until the tops are golden and a toothpick inserted into the center comes out clean.
Storage information
Store these loosely covered at room temperature for up to 3 days.
Sourdough is better when shared
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Sourdough Peach Muffins
Ingredients
Method
- Preheat oven to 350 F.
- Line 2 muffin pans with paper liners or spray with cooking spray.
- Peel and dice peaches until you have 2 cups diced peaches.
- In a medium sized mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, sour cream, discard, melted butter, eggs, milk and vanilla extract until well combined.
- Add in the flour mixture and use a rubber spatula to fold the ingredients together until mostly combined, but not all the way.
- Add in the diced peaches and gently fold to combine, being careful not to over-mix.
- Divide the muffin batter equally into 18 muffin cups.
- In a small bowl, combine together the flour, sugar, soft butter and cinnamon for the crumble topping.
- Evenly crumble the topping over the muffin batter. You can use as much or as little of it as you want.
- Bake the muffins for 18-25 minutes, turning the pans halfway though baking, until the the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire rack.
