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 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
- 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, potato starch, 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.
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.
