These sourdough peach muffins are tender and buttery, loaded with juicy peach pieces and topped with a crispy, crumbly streusel. The batter can be baked straight away or fermented overnight in the fridge for an even better texture.
About these sourdough peach muffins
These peach muffins use sourdough discard starter in the batter. The starter isn’t here for the rise (that’s what the baking powder and baking soda are for), but the acid in the discard does two important things. It reacts with the baking soda to help with leavening, and it creates a softer, more tender crumb. I use the same method in my sourdough strawberry muffins, sourdough chocolate chip muffinsand sourdough banana muffins.
There’s a mix of butter and oil in the batter. The butter brings the best flavour, but the oil helps to keep the muffins moist for days. The peaches are chopped into small cubes so that when they bake, they soften nicely into the muffin. Fresh peaches in season are ideal, but canned peaches (well-drained) work too, which means you can make these year-round.
I like to ferment the batter overnight in the fridge. This is completely optional, but it does make for a more tender crumb. The cold fermentation allows the flour to absorb more moisture from the batter and the slow ferment helps break down the proteins and starches in the flour, which can also improve digestibility. If you want to bake them right away, though, you absolutely can. Don’t have your own sourdough starter yet? Learn to make a homemade sourdough starter.
Method
- Whisk together the dry ingredients in a bowl. Set aside.
- Add the melted butter, oil, eggs, sugar, sourdough discard, vanilla extract, and buttermilk in a large mixing bowl. Whisk until well combined.
- Whisk until well combined.
- Add the flour mixture to the wet ingredients and fold with a rubber spatula or wooden spoon until the flour is combined.
- Add the chopped peaches and fold them gently through the batter.
Cold-fermenting (optional)
Cover the bowl tightly and place it in the refrigerator for 8 to 20 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more tender and moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.
- Add melted butter, all-purpose flour, sugar, cinnamon, and salt to a small bowl. Use a fork to combine it into a coarse crumb.
- Divide the muffin batter evenly between the liners and generously pile the streusel on top of each muffin before baking.
Storing
Leftover muffins can be stored loosely covered at room temperature for up to 3 days. The streusel will soften a bit over time, but the muffins will still taste great.
You can also freeze the baked muffins. Wrap them tightly and freeze them for up to 3 months. To reheat, thaw at room temperature or in the refrigerator and warm in a low-temperature oven or microwave.
Sourdough Peach Muffins with Streusel Crumb
These sourdough peach muffins are tender and buttery, loaded with juicy peach pieces and topped with a crispy, crumbly streusel. The batter can be baked straight away or fermented overnight.
Muffin batter
- 250 g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 113 g butter melted
- 25 g vegetable oil
- 200 g granulated sugar
- 2 large eggs room temperature
- 100 g sourdough discard room temperature
- 180 g buttermilk room temperature
- 1 1/2 teaspoons vanilla extract
- 200 g peaches chopped into 1cm (1/2 inch) cube (weighed after chopping)
Streusel topping
- 45 g butter melted
- 60 g all-purpose flour
- 50 g granulated sugar
- 1 Tbsp soft brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
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Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside. 250 g all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
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In a large mixing bowl, add the melted butter, oil, eggs, sugar, sourdough discard, vanilla extract, and buttermilk. Whisk until well combined. 113 g butter, 25 g vegetable oil, 200 g granulated sugar, 2 large eggs, 100 g sourdough discard, 180 g buttermilk, 1 1/2 teaspoons vanilla extract
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Add the flour mixture to the wet ingredients and fold with a rubber spatula until almost all of the flour is combined. Don’t overmix.
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Gently fold the chopped peaches through the batter. 200 g peaches
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The batter can be baked right away, or cold-fermented overnight (see notes).
Streusel topping
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Add the melted butter, flour, sugar, cinnamon, and salt to a small bowl. Use a fork to combine into a coarse crumb. Pop it in the fridge for a few minutes if it’s too soft to crumble. 45 g butter, 60 g all-purpose flour, 50 g granulated sugar, 1 Tbsp soft brown sugar, 1/4 teaspoon ground cinnamon, Pinch of salt
Baking
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Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
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Use an ice cream scoop to divide the muffin batter evenly between the liners. They will be quite full. If you’ve added extra peach, split it over a couple of extra muffins so they have room to dome.
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Generously pile the streusel on top of each muffin and gently press it on.
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Bake for 5 minutes at 425°F (220°C), then reduce the oven to 350°F (180°C) and bake a further 18 to 22 minutes until golden brown and the muffin tops spring back when pressed, or a cake tester inserted in the middle comes out clean.
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Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.
- Cold-fermenting (optional): Cover the bowl of batter tightly and place it in the refrigerator for 8 to 20. hours. Cold fermenting allows the flour to absorb more moisture from the batter, leading to a more tender and moist crumb. There is no need to bring the batter to room temperature before baking.
- Peaches: Fresh ripe peaches or well-drained tinned peaches both work. If using tinned peaches, drain them thoroughly and pat dry with a paper towel. If using frozen peaches, thaw and drain first. Nectarines can be used in place of peaches. If you want to add extra peach, split the batter over a couple of extra muffins to avoid flat tops, especially after a cold ferment when the fruit releases more juice into the batter.
- Sourdough starter: Unfed discard works best as it’s more acidic and creates a more tender muffin. An active starter will work too, but the texture may be slightly different.
- Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice to 180g (3/4 cup) of whole milk. Stir and let it sit for 5 minutes before using.
- Streusel: The streusel can be made the day before and kept in the fridge. It crumbles more easily when cold. If you’d prefer something simpler, you could sprinkle the tops with turbinado or demerara sugar instead.
- Storage: Store leftover muffins covered at room temperature for up to 3 days. They can be frozen for up to 3 months. Reheat in a low oven or microwave.
Serving: 1muffinCalories: 216kcalCarbohydrates: 45gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 34mgSodium: 240mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 146IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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