Sourdough Peach Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings muffins

Calories 325kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Oat Streusel Topping

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

Peach Muffins

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

Instructions

Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
In a small bowl, whisk together the flour, oats, brown sugar, salt, cinnamon, and ginger. Add the cold butter and sourdough discard. Use your fingertips or a fork to cut them into the dry ingredients until the mixture looks crumbly and all the flour is moistened. Pop the bowl in the fridge while you make the muffin batter.
½ cup (60 grams) all-purpose flour, ½ cup (40 grams) rolled oats, 2 tablespoons (25 grams) brown sugar, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 4 tablespoons (57 grams) unsalted butter, 2 tablespoons (25 grams) sourdough starter discard
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
2 cups (240 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
In a large mixing bowl, whisk together the melted butter and sugar until it looks glossy and slightly lightened in color. Add the eggs one at a time, whisking well after each. Then, add the heavy cream, milk, sourdough discard, and vanilla. Whisk until smooth and fully combined.
½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup heavy cream, ¼ cup whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Add the dry ingredients to the wet. Use a rubber spatula to gently fold everything together until just combined, being careful not to overmix. Gently fold in the diced peaches until they’re evenly distributed throughout the batter.
2 cups (250 grams or about 2 whole) peaches
Divide the batter evenly between the muffin cups. Sprinkle a bit of the oat streusel on top of each muffin. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Enjoy warm—plain, with butter, or a little jam.

Notes

Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.