I look forward to summer peach season every year. A perfectly ripe peach — sweet, juicy and just dripping down your chin — is the taste of summer. These Sourdough Peach Muffins capture that flavor with generous chunks of fresh peach folded into a tender sourdough muffin and finished with a crunchy crumb topping. They’re based on the Sourdough Peach Bread recipe and have become a family favorite for breakfasts, snacks, and brunches. I usually make a batch, eat a few right away, and freeze the rest for quick breakfasts or smoothies.
Why You’ll Love Sourdough Peach Muffins
- Peachy Chunks — Plenty of fresh peach pieces keep the muffins moist and bursting with flavor.
- Crumb Topping — A sweet, crunchy topping adds texture and contrast to the soft muffin crumb.
- Quick to Make — The batter comes together quickly with simple mixing and minimal hands-on time.
- Uses Sourdough Discard — This recipe is a great way to use sourdough discard while adding subtle flavor and tenderness.
Important Ingredients
- Sourdough discard: Use 100% hydration discard for best results. You can also use a fresh, active starter if you prefer a fresher tang or refrigerated discard up to a few days old for a more pronounced sourdough flavor.
- Chopped peaches: Ripe peaches chopped into roughly 1/2–1 inch pieces provide the best texture and flavor.
- Butter and oil: A mix of melted unsalted butter and neutral oil gives both flavor and a tender crumb.
- Greek yogurt and egg: These add richness, moisture and structure so the muffins stay soft.
- Cornstarch: A small amount of cornstarch helps keep the crumb light and tender.
- Spices and leavening: Ground cinnamon, baking powder and a pinch of salt round out the flavor.
- Crumb topping: Brown sugar, a bit of white sugar, cinnamon, flour and melted butter make a simple, delicious streusel.
How to Make Sourdough Peach Muffins
Mix the Wet Ingredients
Melt the butter and let it cool slightly. In a bowl combine the melted butter, sourdough discard and vegetable oil. Whisk in one large egg, the plain Greek yogurt, milk (2% or whole) and vanilla extract until smooth and fully combined.
Prepare the Dry Ingredients
In a separate bowl whisk together the all-purpose flour, granulated sugar, cornstarch, salt, ground cinnamon and baking powder. Chop the peaches into roughly 1-inch pieces and toss them into the flour mixture. Coating the peaches in flour helps prevent them from sinking and keeps excess moisture from thinning the batter.
Combine
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until the batter comes together. Avoid over-mixing — a few small streaks are fine. The peaches will break down slightly as you fold, which is normal.
Make the Crumb Topping
Melt a little butter and stir together with brown sugar, white sugar, cinnamon, flour and a pinch of salt until the mixture is crumbly. The topping should hold together when pressed but remain loose enough to sprinkle.
Scoop, Top and Bake
Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin with nonstick spray or paper liners. Scoop batter into each cup, filling about three-quarters full. Sprinkle the crumb topping evenly over each muffin.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean (it may have a bit of peach). Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack. The tops will crisp slightly as they cool.
Tips and Variations
- Long fermentation: For more depth of flavor, mix the batter, cover and refrigerate for 24–48 hours. Scoop and bake the muffins straight from the fridge.
- Peach alternatives: Use canned (well drained) or frozen peaches if fresh aren’t available. If using frozen, do not thaw—chop and toss them in frozen with the flour.
- Yogurt substitute: Sour cream or flavored yogurt (such as peach) can be used in place of Greek yogurt.
- Cornstarch substitute: If you don’t have cornstarch, a bit more all-purpose flour will work.
- Mini muffins: Use a mini muffin tin and reduce baking time to about 12–15 minutes.
How to Store Leftovers
Store muffins at room temperature in an airtight container for up to 2 days. For longer storage, freeze in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave.
Frequently Asked Questions
Can I use frozen peaches? Yes. Keep them frozen and toss them into the flour mixture without thawing so they don’t add extra liquid.
Do I need to peel the peaches? No. You can leave the skins on. If you prefer a smoother texture, gently blanch, cool and peel ripe peaches first.
Can I use active starter instead of discard? Yes. Using a fresh, active sourdough starter will give a milder sourdough flavor compared to older refrigerated discard.
Nutrition (approx.)
Per muffin: about 261 kcal, 40 g carbohydrates, 10 g fat, 4 g protein. Nutrition is an estimate and should be used as a guideline.