These sourdough peach muffins are soft and buttery, packed with juicy peach pieces and topped with crunchy, crumbly streusel. The dough can be baked immediately or left to rise in the refrigerator overnight for an even better texture.
About sourdough peach muffins
These peach muffins use sourdough discarded starter in the batter. The starter isn’t here for fermentation (that’s what baking powder and baking soda are for), but the acids in the waste serve two important roles. It reacts with the baking soda to help it rise and create a softer, more tender crumb. I use the same method for sourdough strawberry muffins, sourdough chocolate chip muffins, and sourdough banana muffins.
The dough is mixed with butter and oil. Butter provides the best flavor, but oil helps keep the muffins moist for several days. The peaches are chopped into small cubes so they soften nicely inside the muffins when baked. Fresh peaches in season are ideal, but you can also use canned peaches (well drained), so you can make this all year round.
I like to let the dough rise in the fridge overnight. This is completely optional, but will result in a softer loaf. The low temperature fermentation allows the flour to absorb more moisture from the dough, and the slow fermentation accelerates the breakdown of proteins and starches in the flour, which also improves digestibility. However, if you want to bake it right away, you can definitely bake it. Don’t have your own sourdough starter yet? Learn how to make your own sourdough starter.
method
Combine the dry ingredients in a bowl. Let’s set it aside.
Add melted butter, oil, eggs, sugar, sourdough crumbs, vanilla extract, and buttermilk to a large mixing bowl. Whisk until well mixed.
Whisk until well mixed.
Add flour mixture to wet ingredients and mix with a rubber spatula or wooden spoon until flour is incorporated.
Add the chopped peaches and gently fold into the batter.
Low temperature fermentation (optional)
Cover the bowl tightly and place in the refrigerator for 8 to 20 hours. Low-temperature fermentation allows the flour to absorb more moisture from the dough, resulting in a softer, moister crumb. In addition, slow fermentation accelerates the breakdown of proteins in the flour.
Add melted butter, all-purpose flour, sugar, cinnamon, and salt to a small bowl. Use a fork to mix into coarse crumbs.
Divide the muffin batter evenly between the liners and top each muffin with a generous layer of streusel before baking.
keep
Leftover muffins can be stored, loosely covered, at room temperature for up to 3 days. The streusel will soften a little over time, but the taste of the muffins will remain the same.
Baked muffins can also be frozen. If you wrap it tightly and store it in the freezer, it can be stored for about 3 months. To reheat, thaw at room temperature or in the refrigerator, then reheat in a low oven or microwave.
Sourdough peach muffins with streusel crumbs
These sourdough peach muffins are soft and buttery, packed with juicy peach pieces and topped with crunchy, crumbly streusel. The dough can be baked immediately or left to rise overnight.
muffin dough
250 g all-purpose flour1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt113 g butter meltedtwenty five g vegetable oil200 g granulated sugar2 big egg room temperature100 g sourdough waste room temperature180 g buttermilk room temperature1 1/2 teaspoon vanilla essence200 g peach Chop into 1cm (1/2 inch) cubes (weigh after chopping)
streusel topping
45 g butter melted60 g all-purpose flour50 g granulated sugar1 tablespoon soft brown sugar1/4 teaspoon cinnamon powderpinch of salt
Combine all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Let’s set it aside. 250g all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
In a large mixing bowl, add melted butter, oil, eggs, sugar, sourdough crumbs, vanilla extract, and buttermilk. Whisk until well mixed. 113g butter, 25g vegetable oil, 200g granulated sugar, 2 large eggs, 100 g of sourdough waste, 180g buttermilk, 1 1/2 teaspoon vanilla extract
Add the flour mixture to the wet ingredients and mix with a rubber spatula until almost all of the flour is incorporated. Do not over mix.
Gently fold the chopped peaches into the batter. Peach 200g
The dough can be baked immediately or allowed to rise overnight at low temperatures (see notes).
streusel topping
Add melted butter, flour, sugar, cinnamon, and salt to a small bowl. Use a fork to mix into coarse crumbs. If it’s too soft and won’t fall apart, put it in the fridge for a few minutes. 45g butter, 60g all-purpose flour, Granulated sugar 50g, 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon, pinch of salt
baking
Preheat the oven to 220°C (425°F) and line a 12-cup muffin tin with paper liners.
Use an ice cream scoop to evenly divide the muffin batter between the liners. It will be quite full. If you added peaches, divide them between several additional muffins to give them room to dome.
Layer a generous layer of streusel on top of each muffin and press gently.
Bake at 425°F (220°C) for 5 minutes, then reduce the oven to 350°F (180°C) and bake for an additional 18 to 22 minutes, until golden brown and the tops of the muffins spring back when pressed, or a cake tester inserted into the center comes out clean.
Let the baked muffins cool in the tin for 5 minutes, then remove and place on a wire rack to cool further.
Low temperature fermentation (optional): Cover the bowl with the dough tightly and place in the refrigerator for 8 to 20 hours. Low-temperature fermentation allows the flour to absorb more moisture from the dough, resulting in a softer, moister crumb. There is no need to bring the dough to room temperature before baking. Peaches: Both fresh, ripe peaches or well-drained canned peaches work well. If using canned peaches, drain thoroughly and pat dry with paper towels. If using frozen peaches, thaw and drain. You can also use nectarines instead of peaches. If you want to add peaches, divide the dough into several additional muffins to avoid a flat top, especially after the low temperature fermentation when the fruit releases more of its juice into the dough. Sourdough Starter: Unfed and discarded works best as it is more acidic and produces softer muffins. Active starter can also be used, but the texture may be slightly different. Buttermilk Substitute: If you don’t have buttermilk, add 180g (3/4 cup) whole milk and 1 tablespoon lemon juice. Stir and let stand for 5 minutes before using. Streusel: Streusel can be made a day in advance and stored in the refrigerator. If it’s cold, it will fall apart easily. If you prefer something simpler, you can also sprinkle turbinado or demerara sugar on top instead. Storage: Store leftover muffins, covered, at room temperature for up to 3 days. Can be frozen for up to 3 months. Reheat in a low oven or microwave.
Provided by: 1muffincalorie: 216kcalcarbohydrates: 45gprotein: 5gfat: 2gSaturated fat: 1gPolyunsaturated fats: 0.3gMonounsaturated fats: 1gTrans fat: 0.003gcholesterol: 34mgsodium: 240mgpotassium: 100mgfiber: 1gsugar: twenty fivegVitamin A: 146IUVitamin C: 1mgcalcium: 73mgiron: 1mg
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