Sourdough Peach Muffins Recipe with Streusel Topping
These fresh peach muffins are the perfect way to enjoy peach season. Packed with chunks of juicy peaches and a streusel top. You don’t have to go to a bakery to get bakery style muffins.
These fresh peach muffins are the perfect way to enjoy peach season. Packed with chunks of juicy peaches and a streusel top. You don’t have to go to a bakery to get bakery style muffins. I love how the peaches really shine in these muffins. Making them into a syrup/preserve before adding them to the batter really helps the flavors incorporate well. So, whether you live in the heart of where peaches grow or wait for the peach truck to show you’ll have to try this peach recipe!
You can choose to either do these sourdough muffins as a quick bake with sourdough discard or opt to do the long fermentation with active sourdough starter. I have included both methods in this recipe. Be sure to enjoy with a glass of milk or a cup of coffee. I hope you love making and eating these muffins! They are like peach pie in muffin form!
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Ingredients for Sourdough Peach Muffins Recipe with Streusel Topping
- Butter: You want to use a salted butter that is softened or room temperature.
- Granulated Sugar: Granulated sugar adds sweetness to these muffins.
- Eggs: Room temperature is best, and the eggs add a richness and fluff to the muffins.
- Sour Cream: For flavor and an extra moist muffin.
- Pure Vanilla Extract: Added flavor and the fun of pouring an undisclosed amount into the bowl! Ha.
- Sourdough Starter: You can use either sourdough discard or active sourdough starter in this recipe. If you are baking right away discard is just fine but make sure to use active starter if you want to do the long fermentation on these muffins.
- All Purpose Flour: I like using King Arthur brand flour, but any good quality all-purpose flour should work.
- Sea Salt: To balance flavor.
- Baking Powder: Helps the muffins rise and have some fluff.
- Cinnamon: I love the addition of cinnamon to peach…you can omit this to if you’d like.
- Whole Milk: Added at the end this gives the muffins the last little bit of liquid and fat for moisture.
Peach Preserve Ingredients:
Made with fresh peaches (or frozen) the peach preserve takes the show with its almost caramelized flavor and appearance. It makes these muffins so moist and delicious!
- Fresh or Frozen Peaches: I like using fresh but if you are in a pinch or it isn’t peach season frozen peaches should work just as well!!
- Brown Sugar: I love the combination of peaches and brown sugar. Decadent!
- Cinnamon: A subtle but so good flavor combination with the peach.
- Flour: To help thicken the mixture.
- Lemon Juice (Optional): Adds flavor and it also can help reduce browning in the peaches.
Streusel Ingredients:
- Granulated Sugar: For sweetness of course!
- Cinnamon: To meld the flavors from the muffins.
- All-Purpose Flour: a base ingredient in streusel.
- Butter: You want it to be slightly soft to get the best mix on your streusel.
Helpful Tools to Make Sourdough Peach Muffins:
- Muffin Tin: I love Nordicware pans. This recipe makes 12 muffins.
- Muffin Liners: If you are looking for a bakery, feel, be sure to splurge on these muffin liners.
- Kitchen Scale: Similar to mine…a kitchen scale is such a help for a small investment.
- Wire Rack or Cooling Rack: Stainless steel is the way to go to prevent rust.
Frequently Asked Questions:
Why are the muffins baked at a high temperature for 5 minutes?
This technique is used to give you that signature bakery style muffin top. After the initial hot temperature, the oven temperature is lowered to finish baking the muffins.
Can I use frozen peaches?
Yes! You might need to boil the preserve a little longer but frozen should work too if that is what you have.
Why did I get dense muffins that are hard and dry?
This could be for a couple of reasons. Be sure not to overmix or overbake your muffins.
Other sourdough recipes to try as a sourdough baker:
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Sourdough Peach Muffins Recipe with Streusel Topping
Makes 12 muffins
Ingredients for the Muffin Batter:
- ½ cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (90g) sour cream
- 1 tsp (3g) pure vanilla extract
- ¼ cup (60g) sourdough starter, active or discard
- 1 ¾ cups (240g) all-purpose flour
- ½ tsp (3g) sea salt
- 2 tsp (6g) baking powder
- ½ tsp (2g) ground cinnamon
- ¼ cup (60g) whole milk
Peach Inclusion Ingredients:
- 1 ½ cups peaches, fresh or frozen in chunks
- ½ cup (100g) brown sugar
- ½ tsp (2g) ground cinnamon
- 1 T (8g) all-purpose flour
- 1 T lemon juice (optional)
Ingredients for the Struesel:
- 1/3 cup (67g) granulated sugar
- ¼ cup (34g) all-purpose flour
- ½ tsp (2g) ground cinnamon
- 3 T (45g) butter, slightly softened
Instructions for the Muffin Batter:
- Preheat the oven to 400 degrees (skip if doing the long ferment method) and line a muffin tin with muffin liners or spray well with cooking spray. Set aside.
- In a large mixing bowl, using a mixing spoon or a Danish dough hook, cream the softened butter and the granulated sugar for about 2 minutes.
- Then add one egg at a time mixing them well after each addition.
- Next, add the sour cream and mix well.
- Add the vanilla extract and sourdough starter at this point and stir until well combined.
- When the wet ingredients are well combined, in a separate bowl, measure out the dry ingredients, flour, sea salt, baking powder and cinnamon. Add the dry ingredients to the top of the wet ingredients.
- Just barely mix the dry ingredients into the wet and add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins will be tough and dry.
- At this point you can either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also skip the long ferment and continue with the rest of the instructions below.
- NOTE: I love doing the long ferment on these muffins. If I do this, I usually make the streusel up right after the muffin batter. This is so I can easily get the muffins in the oven when the fermentation is done. Simply put the streusel covered in the fridge until the muffin batter is ready.
How to Make the Streusel Topping:
- In a small bowl, combine the granulated sugar, cinnamon and flour, set aside. Next, take the slightly softened butter and cut it into small pieces.
- Add the butter and cut it into the flour mixture until the streusel is small crumbs.
- Cover and place in fridge until ready to use.
Instructions to Make Peach Inclusion:
- First, start by peeling and chopping your peaches into ½”-1 inch chunks.
- In a medium saucepan combine the chopped peaches, brown sugar, cinnamon, flour, and optional lemon juice.
- Cook over low-medium heat until the mixture thickens and the peaches are soft about 10 minutes.
- Set aside to cool.
Finishing and Baking the Muffins:
- The next morning or later that day, preheat the oven to 400 degrees and finish the rest of the recipe as follows.
- Fold in the peach addition that has cooled to at least room temperature.
- Scoop the dough evenly between the 12 muffin liners that have been placed in a muffin pan. They will be quite full.
- Add the streusel to the top of each muffin and place in the preheated oven for 5 minutes. After the 5 minutes lower the temperature of the oven to 350 degrees and bake for an additional 22-27 minutes until set and slightly golden brown.
- Remove from the oven and place on a wire rack to cool and enjoy!
Notes:
- Store any leftovers in an airtight container with the lid slightly open. (They are moist muffins.)
Sourdough Peach Muffins Recipe with Streusel Topping
These Sourdough Peach Muffins Recipe with Streusel Topping are perfect for a taste of summer. Sit down and enjoy with a cup of coffee or glass of milk.
Serving Size: 12 muffins
Ingredients
Ingredients for the muffin batter:
- ½ cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs room temperature
- ¼ cup (90g) sour cream
- 1 tsp (3g) pure vanilla extract
- ¼ cup (60g) sourdough starter, active or discard
- 1 ¾ cups (240g) all-purpose flour
- ½ tsp (3g) sea salt
- 2 tsp (6g) baking powder
- ½ tsp (2g) ground cinnamon
- ¼ cup (60g) whole milk
Peach Inclusion Ingredients:
- 1 ½ cups peaches fresh or frozen in chunks
- ½ cup (100g) brown sugar
- ½ tsp (2g) ground cinnamon
- 1 T (8g) all-purpose flour
- 1 T lemon juice (about the juice of half a lemon) optional
Streusel Ingredients:
- 1/3 cup (67g) granulated sugar
- ¼ cup (34g) all-purpose flour
- ½ tsp (2g) ground cinnamon
- 3 T (45g) butter, softened
Instructions
Instructions for the Muffin Batter:
- Preheat the oven to 400 degrees (skip if doing the long ferment method) and line a muffin tin with muffin liners or spray well with cooking spray. Set aside.
- In a large mixing bowl, using a mixing spoon or a Danish dough hook, cream the softened butter and the granulated sugar for about 2 minutes.
- Then add one egg at a time mixing them well after each addition.
- Next, add the sour cream and mix well.
- Add the vanilla extract and sourdough starter at this point and stir until well combined.
- When the wet ingredients are well combined, in a separate bowl, measure out the dry ingredients, flour, sea salt, baking powder and cinnamon. Add the dry ingredients to the top of the wet ingredients.
- Just barely mix the dry ingredients into the wet and add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins will be tough and dry.
- At this point you can either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also just skip the long ferment and continue with the rest of the instructions.
- NOTE: I love doing the long ferment on these muffins. If I do this, I usually make the streusel up right after the muffin batter. This is so I can easily get the muffins in the oven when the fermentation is done. Simply put the streusel covered in the fridge until the muffin batter is ready.
Instructions for the Streusel Topping:
- In a small bowl, combine the granulated sugar, cinnamon and flour, set aside. Next, take the slightly softened butter and cut it into small pieces.
- Add the butter and cut it into the flour mixture until the streusel is small crumbs.
- Cover and place in fridge until ready to use.
Instructions for the Peach Addition:
- First, start by peeling and chopping your peaches into ½”-1 inch chunks.
- In a medium saucepan combine the chopped peaches, brown sugar, cinnamon, flour, and optional lemon juice.
- Cook over low-medium heat until the mixture thickens and the peaches are soft about 10 minutes.
- Set aside to cool.
Finishing and Baking the Muffins:
- The next morning, or later that same day, preheat the oven to 400 degrees and finish the rest of the recipe as follows.
- Fold in the peach addition that has cooled to at least room temperature.
- Scoop the dough evenly between the 12 muffin liners that have been placed in a muffin pan. They will be quite full.
- Add the streusel to the top of each muffin and place in the preheated oven for 5 minutes. After the 5 minutes lower the temperature of the oven to 350 degrees and bake for an additional 22-27 minutes until set and slightly golden brown.
- Remove from the oven and place on a wire rack to cool and enjoy!
Notes
Store any leftovers in an airtight container with the lid slightly open. (They are moist muffins.)
If you love these peach sourdough muffins, please leave a review below. Also make sure to drop any questions you might have below. Be sure to check out my Sourdough Blueberry Muffins Recipe with Streusel!
Happy Baking!
Mariah Nienhuis | TheFarmChicken
The LORD liveth; and blessed be my rock; and exalted be the God of the rock of my salvation.
2 Samuel 22:47
