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These sourdough peach cobbler muffins are soft, fluffy and packed with juicy peaches, finished with a buttery streusel topping that bakes up golden and crisp. They have all the cozy flavor of a classic cobbler, but in an easy, grab-and-go muffin form.
Table of Contents
Why You’ll Love Sourdough Peach Cobbler Muffins!
I absolutely love baking with fresh summer fruit. Sourdough strawberry muffins are still one of mine and my family’s favorite, but this year, I’ve been craving peaches!
I’ve created this soft, fluffy sourdough muffin with juicy peaches in every bite. I wanted something easy to grab that tastes like my sourdough peach cobbler. The buttery crumble topping really takes these to the next level.
Plus, they’re a simple, quick way to use up sourdough discard.
You’re going to love them!
Ingredients
- Sourdough Starter – Discard or active starter both work here and add a lovely depth of flavor.
- Eggs – I’ve used 2 large eggs to help give the muffins structure and a nice, soft crumb.
- Butter – As I mention in my look inside The Pantry Mama test kitchen, I always use salted butter, but unsalted works fine too.
- Vegetable Oil – Keeps the muffins soft and moist. You can use another neutral oil, like avocado oil, if you prefer.
- Vanilla Extract
- All Purpose Flour
- Granulated Sugar
- Brown Sugar – Gives the streusel a deeper, slightly caramel-like flavor.
- Baking Powder
- Salt
- Cinnamon, Nutmeg and Ginger – Adds the warm, cozy cobbler flavor.
- Peaches – Fresh, ripe peaches are best here for both flavor and texture. I have tested the recipe with canned peaches but they tend to fall apart and make the muffins too wet.
How To Make Sourdough Peach Cobbler Muffins
I can’t believe this recipe sat in my drafts folder for so long! I created this recipe over 4 years ago, but never actually shared it with you! But I’ve finally done it and I’m sure you’ll agree, they’re worth the wait!
Preheat oven to 180ºC/350ºF and prepare your muffin pan – I’ve used 2 x 6 large hole muffin pans and added liners.
Add the wet ingredients – sourdough starter, eggs, melted butter, vegetable oil and vanilla extract to a small bowl and whisk until well combined. Set this aside.
Next, add the dry ingredients – flour, sugar, spices and baking powder together in a large mixing bowl and whisk together. Toss the diced peaches through the mixture until the peaches are evenly coated.
Now, pour the wet ingredients into the dry ingredients and fold until the mixture is combined, but not over mixed. Set this aside while you prepare the topping.
In a small bowl, combine the flour, sugars and melted butter and stir together until it resembles wet sand.
Evenly distribute your muffin batter into the muffin pan. I’ve created 8 large, bakery style muffins but you can make yours a bit smaller if you’d prefer 12 muffins.
Add a generous amount of streusel topping to each muffin.
Bake for around 25 minutes at 200ºC/390ºF or until the topping is golden brown and the muffins are baked through. If the topping is starting to brown to early, turn the oven down to 180ºC/350ºF. I find a hotter oven gives these muffins a better rise, but the topping can burn, so turning the oven down half way through can avoid this.
Cool muffins on a wire rack.
How to Store + Freeze
Room Temperature – Store the muffins in an airtight container for up to 3 days. For best texture, keep them in a container lined with a paper towel to absorb excess moisture.
Fridge – If your kitchen is warm, you can store them in the fridge for up to 5 days. Warm slightly before serving to soften.
Freezer – These muffins freeze well. Allow them to cool completely, then store in a zip-top bag for up to 3 months. Thaw at room temperature or warm gently in the oven.
Frequently Asked Questions
Absolutely. Both active starter and discard work in this recipe.
Butter adds flavor, while oil keeps the muffins soft and moist for longer.
Yes. You can divide the batter into 12 muffins instead of 8. Just reduce the bake time slightly and keep an eye on them.
I don’t recommend using canned peaches. I’ve tested this recipe multiple time with canned peaches and I found that they make the muffins too wet and they don’t cook through properly.
Sourdough Peach Cobbler Muffins
Equipment
- Mixing Bowl
- Digital Scales
- 12 hole muffin pan
Ingredients
Wet Ingredients
- 200 g Sourdough Starter, Discard or Active Starter
- 2 Eggs
- 70 g Butter
- 60 g Vegetable Oil
- 5 g Vanilla Extract
Dry Ingredients
- 200 g All Purpose Flour
- 100 g Granulated Sugar
- 10 g Baking Powder, (1 tsp)
- 5 g Salt
- 5 g Cinnamon, Finely ground
- 1/4 tsp Nutmeg, Finely ground
- 2 g Ginger, Finely Ground
- 400 g Peaches, (approx. 4 medium peaches)
Streusel Cobbler Topping
- 80 g All Purpose Flour
- 40 g Granulated Sugar
- 50 g Brown Sugar
- 60 g Butter, (melted)
Instructions
- Preheat oven to 180ºC/350ºF and prepare your muffin pan – I've used 2 x 6 large hole muffin pans and added liners.
- Add the wet ingredients – sourdough starter, eggs, melted butter, vegetable oil and vanilla extract to a small bowl and whisk until well combined. Set this aside.
- Next, add the dry ingredients – flour, sugar, spices and baking powder together in a large mixing bowl and whisk together. Toss the diced peaches through the mixture until the peaches are evenly coated.
- Now, pour the wet ingredients into the dry ingredients and fold until the mixture is combined, but not over mixed. Set this aside while you prepare the topping.
- In a small bowl, combine the flour, sugars and melted butter and stir together until it resembles wet sand.
- Evenly distribute your muffin batter into the muffin pan. I've created 8 large, bakery style muffins but you can make yours a bit smaller if you'd prefer 12 muffins.
- Add a generous amount of streusel topping to each muffin.
- Bake for around 25 minutes at 200ºC/390ºF or until the topping is golden brown and the muffins are baked through. If the topping is starting to brown to early, turn the oven down to 180ºC/350ºF. I find a hotter oven gives these muffins a better rise, but the topping can burn, so turning the oven down half way through can avoid this.
- Cool muffins on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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