Sourdough Peach Cobbler Muffins with Brown Sugar Crumble

by Kaitlynn Fenley

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.

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 enthusiast 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.

peach cobbler muffins with brown sugar crumble topping on a cooling rack. one muffin has the muffin liner puller back to show the texture of the baked muffin.
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Sourdough Peach Cobbler Muffins with Brown Sugar Crumble

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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.

  • Author: Kaitlynn Fenley
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: sourdough discard
  • Method: baking
  • Cuisine: American

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons potato starch
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup minced fresh peaches
  • 1/2 cup grass-fed butter, room temperature soft
  • 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

Crumble topping

  • 1/4 cup all-purpose flour
  • 1/4 brown sugar
  • 2 Tablespoons salted butter, room temperature
  • 1 teaspoon ground cinnamon

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, potato starch, 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?

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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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5 comments

Tiffany August 6, 2023 - 5:40 pm

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

Reply
Jessica August 14, 2023 - 1:47 pm

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
Kaitlynn Fenley August 14, 2023 - 4:19 pm

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
Jaimie September 2, 2023 - 7:41 pm

Where does the potato starch get added?

Reply
Kaitlynn Fenley September 2, 2023 - 9:05 pm

with the flour!

Reply