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.
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.)