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
- Preheat your oven to 350° F.
- 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.
- Line a muffin tin with paper liners.
- Mince the peaches into tiny pieces (you can peel the peaches if you want, but I like to leave the peel on).
- In a medium-large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and minced peaches.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, lemon juice, and two eggs. Whisk until combined.
- 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.
- Spoon the batter into the muffin tins. Top with crumble topping.
- Bake for 30-35 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
