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Sourdough Discard Muffins

Sourdough Peach Cobbler Muffins with Brown Sugar Crumble

Sourdough Peach Cobbler Muffins combine the deliciousness of sourdough with the juicy flavors of peaches. Enjoy these sweet, fluffy muffins with breakfast.

Prep: 15 minutes
Cook: 35 minutes
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Ferment | Sourdough Discard

Sourdough Peach Cobbler Muffins with Brown Sugar Crumble

Sourdough Peach Cobbler Muffins combine the deliciousness of sourdough with the juicy flavors of peaches. Enjoy these sweet, fluffy muffins with breakfast.

Sourdough Peach Cobbler Muffins

When it comes to baking, there’s nothing quite as satisfying as the aroma of fresh muffins filling your kitchen. If you’re a sourdough baker looking for a creative way to use your sourdough starter discard, we have a delightful treat for you: Sourdough Discard Peach Cobbler Muffins.

Sourdough Discard Peach Cobbler Muffins

Sourdough is a beloved ingredient in bread-making and offers numerous health benefits.

The fermentation process used to create sourdough bread enhances its nutritional profile. Sourdough is easier to digest than traditional yeast bread due to lactic acid bacteria breaking down gluten, fructans, and phytic acid. This can be particularly beneficial for individuals with gluten or FODMAP sensitivities.

Muffins are not usually long-fermented, but they can be! I don’t long ferment my muffins, but many readers have told me they have successfully fermented the batter overnight in the fridge for easier digestion.

Peach Cobbler Muffin Recipe

With their juicy and fragrant flesh, peaches are a delightful summer fruit and a nutritional powerhouse. Rich in vitamins A and C, peaches contribute to a robust immune system, promote healthy skin, and support eye health.

Peaches have a lot of dietary fiber too, which aids in digestion and helps regulate blood sugar levels. Peaches contain antioxidants that protect against cellular damage, reducing the risk of chronic diseases such as heart disease and certain cancers.

Including fresh peaches in your muffins adds natural sweetness and vitamins and minerals.

Peach Cobbler 🤝 Muffins

Peach cobbler, a beloved dessert originating in the Southern United States, has a long and flavorful history.

As early American settlers arrived in the Southern United States, they combined traditional European pie-making techniques with locally abundant ingredients, such as peaches, to create this comforting dessert.

Over time, peach cobbler became synonymous with Southern hospitality.

So peach cobbler muffins are a fusion of two delicious American baking classics, and you’ll love them.

Never Over-Mix Muffins

When making muffins, one crucial tip is to avoid overmixing the batter. Overmixing can result in dense muffins rather than light and fluffy ones. The reason behind this lies in the formation of gluten.

Gluten, a protein present in flour, gives structure to baked goods. However, excessive mixing develops gluten strands, leading to a denser texture. To prevent this, gently mix the dry and wet ingredients until just combined, ensuring there are still some lumps and streaks of flour in the batter.

This technique allows the muffins to rise correctly, resulting in a tender crumb and a delightful eating experience.

My other muffin baking tip is always to use a thin metal aluminum muffin tin with paper liners. A metal muffin tin works way better than a silicone muffin pan.

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Sourdough Discard Muffins

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Sourdough Peach Cobbler Muffins with Brown Sugar Crumble

Sourdough Peach Cobbler Muffins combine the deliciousness of sourdough with the sweet and juicy flavors of fresh peaches. You can enjoy these sweet, fluffy muffins with breakfast or as a snack.

  • Prep: 15 minutes
  • Cook: 35 minutes
  • Total Time: 50 minutes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup minced fresh peaches
  • 1/2 cup grass-fed butter, room temperature soft/melted
  • 1/2 cup sourdough starter, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/2 cup whole milk, room temperature
  • 2 eggs, room temperature
  • 1/4 cup all-purpose flour (crumble topping)
  • 1/4 brown sugar (crumble topping)
  • 2 Tablespoons salted butter (crumble topping)
  • 1 teaspoon ground cinnamon (crumble topping)

Instructions

  1. Preheat your oven to 350° F.
  2. Prepare the crumble topping: In a medium bowl, combine the flour and sugar. Add cinnamon. Mash the butter into the other ingredients with a fork until the crumbs form. Do not over-mix (it should be crumbly, not a dough). Store in the refrigerator until ready to use.
  3. Line a muffin tin with paper liners.
  4. Mince the peaches into tiny pieces (you can peel the peaches if you want, but I like to leave the peel on).
  5. In a medium-large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and minced peaches.
  6. In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, lemon juice, and two eggs. Whisk until combined.
  7. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
  8. Spoon the batter into the muffin tins. Top with crumble topping.
  9. Bake for 30-35 minutes total. Rotate the pan halfway through.
  10. Allow cooling for about 15 minutes.

Notes

Muffins are not usually long-fermented, but they can be! I don’t long ferment my muffins, but many readers have told me they have successfully fermented the batter overnight in the fridge for easier digestion.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Tiffany
    08|06|2023

    Your recipes all looking amazing. But they’d be even more incredible with fresh ground whole wheat flour!

    Reply
  2. Jessica
    08|14|2023

    These muffins are lovely, however my paper liners are so stuck to the muffins that I loose the bottom half. Does anyone else have this problem?

    Reply
    1. Kaitlynn Fenley
      08|14|2023

      This usually means you didn’t let the muffins cool down on a cooling rack and maybe let them cool in the pan instead. Or are you trying to peel off the paper while they are still hot? My papers come right off with this recipe every time, so I’m not sure.

      Reply
  3. Jaimie
    09|02|2023

    Where does the potato starch get added?

    Reply
    1. Kaitlynn Fenley
      09|02|2023

      with the flour!

      Reply
  4. Tracy
    07|23|2024

    Is there a substitute for potato starch?

    Reply
    1. Kaitlynn Fenley
      07|24|2024

      tapioca starch, or some more flour

      Reply
  5. Ashley
    08|07|2024

    I wonder if maybe I should have done something differently. When I mixed the wet ingredients together with the whisk, it was clumpy. I am new to this so it might have been my technique.

    Did anyone try adding more peaches? I would’ve liked them slightly sweeter so wondering I’d I could’ve used more peaches.

    Reply
    1. Kaitlynn Fenley
      08|07|2024

      Did you make sure everything was room temperature? If any wet ingredients are cold, the butter will clump. But clumpy we ingredients is also not a big deal, they should still come out delicious! The ripeness level and season for peaches will influence the final sweetness.

      Reply

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@cultured.guru

✨Google✨ “jalapeño sauerkraut” and you’ ✨Google✨ “jalapeño sauerkraut” and you’ll see my recipe, it’s the first one. 

#jalapeño #sauerkraut #fermentation
feeling anxious 👉 fermented pickles Recent res feeling anxious 👉 fermented pickles

Recent research has shown that shifts in GABA levels, both in the bloodstream and the brain, are closely linked to changes in gut bacteria. These changes play a significant role in our mental health.

Simply put, a higher proportion of GABA-producing microbes in the gut leads to better mental health and a much lower risk of neurodegenerative diseases like Alzheimer’s, dementia, and Parkinson’s.

Interestingly, much of the GABA found in our bloodstream comes from both our gut microbiome and the food we eat. Studies have identified GABA-producing bacteria in the human gut, including Lactobacillus, Bifidobacterium, and Bacteroides, as well as in fermented foods, such as Lactobacillus, Streptococcus, Leuconostoc, and Weisella. These microorganisms are now being researched for their potential as probiotic therapies to support mental health and combat neurodegenerative diseases.

While the use of fermented foods in mental health care shows promise, more clinical studies are needed to fully understand how these probiotics work and their true impact. Researchers are diving into how specific strains, their metabolites, and the overall composition of fermented foods can affect brain health.

But I think it’s no wonder I feel my best when I’m eating a variety of fermented foods every day!

#pickles #mustard #fermentation 

Sources 👉 https://doi.org/10.1038/s41538-024-00253-2
Peach preserves in kombucha was a success! Flavo Peach preserves in kombucha was a success! 

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There’s is a little bit of available fermentable sugar from the peaches in the preserves. But mainly, the microbes have to first enzymatically breakdown the sucrose in the preserves into glucose and fructose, before the yeast can ferment the fructose into CO2 (aka the bubbles) and acids. 

I included directions for using bottled juice, fresh juice and preserves (or jam) in my summer peach kombucha recipe! Get the full recipe with all the options through the recipe index, linked in my bio. 🍑🫧

#peach #kombucha #fermentation
sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
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