Name: Sourdough Peach Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: ½ cup (60 grams) all-purpose flour; ½ cup (40 grams) rolled oats; 2 tablespoons (25 grams) brown sugar (packed); ½ teaspoon Diamond Crystal Kosher Salt (if using Morton's or table salt, weigh in grams or reduce volume by half); ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; 4 tablespoons (57 grams) unsalted butter (cold, cubed); 2 tablespoons (25 grams) sourdough starter discard (cold); 2 cups (240 grams) all-purpose flour; 1 teaspoon (3 grams) Diamond Crystal Kosher Salt (if using Morton's or table salt, weigh in grams or reduce volume by half); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup (113 grams, 1 stick) unsalted butter (melted); ½ cup (100 grams) granulated sugar; 2 large (100 grams) eggs (room temperature); ½ cup heavy cream (room temperature); ¼ cup whole milk (room temperature); ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon vanilla extract; 2 cups (250 grams or about 2 whole) peaches (pitted, diced small)

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These Sourdough Peach Muffins are packed with fresh peaches and finished with a buttery oat streusel. Made with sourdough discard, they’re quick, easy, and perfect for a summer breakfast or snack.

A sourdough peach muffins split in half on a paper wrapper. There are more muffins and a whole peach out of focus in the background.

I absolutely love biting into a ripe, juicy peach during the summer — truly nothing beats it.

But honestly? I don’t bake with peaches very often because I just love eating them fresh so much. In fact, until recently, I’d never even tried a peach muffin!

However, as a sourdough baker and food blogger, I’m always looking for fun new ways to use up my discard. And this year, one of my goals was to add some fresh summer flavors to my collection of sourdough muffin recipes.

So, I started with strawberry sourdough muffins. Then, I moved on to develop these soft, sweet sourdough peach muffins.

This recipe uses heavy cream for a tender crumb with a lovely peaches-and-cream vibe. To add texture and flavor, I topped the muffins with a sourdough oat streusel—a nod to classic peach crisp.

If you love muffins for breakfast or snacks, these are definitely worth making this summer!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds a light tang and moisture to the muffins and streusel. It doesn’t need to be active—this is a great way to use up the discard hanging out in the back of your fridge.
Fresh Peaches- Dice them small so they mix in evenly and don’t weigh down the batter. Avoid frozen peaches—they release too much liquid and can make the muffins soggy.
All-Purpose Flour- Provides structure. In the muffins, you can swap up to ⅓ with whole wheat flour—just add a splash of milk if the batter seems thick.
Rolled Oats – Add texture to the crumble topping. Quick oats work in a pinch, but rolled oats hold up better.
Granulated Sugar- Sweetens the muffins and complements the juicy peaches. You can slightly reduce the amount if your peaches are very sweet.
Brown Sugar – Adds sweetness to the streusel topping. Light or dark both work.
Heavy Cream + Whole Milk- Make the muffins soft and tender. Swap the cream for more milk, or use a lower-fat or plant-based option if desired.
Butter- Adds richness. Stick with cold butter for the streusel. In the muffins, you can sub in a neutral oil if preferred.
Cinnamon + Ginger – Warm spices that pair beautifully with peaches. Adjust to taste.
Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.

The ingredients to make peach sourdough muffins. Each ingredient is labeled with text. They include milk, cream, all-purpose flour, spices, peaches, brown sugar, vanilla extract, sugar, sourdough discard, butter, baking powder, baking soda, eggs, salt, and rolled oats.

Tips for Success

Weigh your ingredients. Using a kitchen scale gives you more consistent results—especially with flour and sourdough discard, which can be tricky to measure by volume.
Use ripe, in-season peaches. The riper the peach, the more naturally sweet and flavorful your muffins will be.
Dice your peaches small. Smaller pieces distribute better throughout the batter and help prevent soggy pockets.
Bring ingredients to room temp. This helps everything mix together more smoothly and creates a better textured muffin.
Don't overmix. Gently fold until just combined to keep the muffins light and tender.
Serve warm. These muffins firm up a bit as they cool (thanks to the butter), so warm them in the microwave for 10–15 seconds or pop them in the oven for a few minutes to bring back that soft, fresh-from-the-oven feel.

How to Make Sourdough Peach Muffins

Here is how to make sourdough discard peach muffins.

Step 1: Make the streusel. Mix flour, oats, brown sugar, salt, cinnamon, and ginger. Cut in cold butter and discard until crumbly. Chill.

Sourdough oat crumble topping in a glass bowl.

Step 2: Mix dry ingredients. Whisk flour, salt, baking powder, and baking soda in a bowl.

Flour and other dry ingredients in a glass bowl.

Step 3: Combine wet ingredients. Whisk melted butter and sugar, then add eggs, cream, milk, discard, and vanilla.

Sourdough discard, butter, eggs, and other wet ingredients in a glass bowl.

Step 4: Prepare batter. Fold dry ingredients into wet. Stir in diced peaches.

Sourdough peach muffin batter being stirred with a rubber spatula in a glass bowl.

Step 5: Bake muffins. Scoop batter into muffin tin and sprinkle with streusel. Bake at 425°F for 18–20 minutes. Cool completely on a wire rack before storing.

Sourdough peach muffin batter topped with sourdough oat streusel in paper-lined muffin wells.

Baked sourdough peach muffins with oat crumble in a muffin pan.

How to Store

Once your peach sourdough muffins have cooled, store them in an airtight container at room temperature for up to 3 days. If they firm up, just pop one in the microwave for 10–15 seconds or warm in the oven to soften.

Saving some for later? Freeze the muffins in a freezer-safe container for up to 3 months. Let them thaw at room temperature and reheat before enjoying.

Several sourdough peach muffins, one of which is split in half on a paper wrapper, on a countertop. There are two whole peaches also on the counter along with a wrinkled sheet of parchment paper.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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