Sourdough Peach Cobbler Muffins
Soft, moist bakery-style muffins made with sourdough discard, fresh peaches, warm cinnamon, and a buttery cobbler crumble topping. Perfect for breakfast, brunch, or a sweet snack.
Equipment
- 12-cup muffin pan
- Paper muffin liners
- 2 Mixing bowls
- Small bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Ice cream scoop or spoon
- Cooling rack
Ingredients
Muffin Batter
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches diced
Cobbler Crumble Topping
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 5 tablespoons cold unsalted butter
Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk sourdough discard, brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla until smooth.
- Add wet ingredients into dry ingredients and mix gently until just combined.
- Fold in diced peaches carefully. Do not overmix.
- In a small bowl, combine flour, brown sugar, and cinnamon for topping.
- Cut in cold butter using fingers or fork until crumbly.
- Divide muffin batter evenly into prepared muffin cups, filling almost to the top.
- Sprinkle crumble topping generously over each muffin.
- Bake for 22 to 25 minutes, or until tops are golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 10 minutes.
- Transfer to a cooling rack and serve warm or at room temperature.
Notes
Nutritional Info (Approx. Per Muffin)
- Calories: 285
- Carbohydrates: 36g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 7g
- Sugar: 18g
- Fiber: 1g
- Sodium: 220mg
