Sourdough Peach Cobbler Muffins

Close up of a sourdough peach cobbler muffin cooling on a wire rack.

Sourdough Peach Cobbler Muffins

Delicious sourdough muffins stuffed with juicy peaches and topped with a golden brown streusel topping, reminiscent of the peach cobbler you ate in your childhood.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 399kcal

Author Kate Freebairn

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