Description
Delicious muffins that combine the tang of sourdough with sweet, juicy peaches for a perfect summer treat.
Ingredients
Scale
- ½ cup salted butter (1 stick, softened)
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup whole milk
- ¾ cup sourdough discard or active starter
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cups brown sugar
- 5 tablespoons all-purpose flour
- 4 teaspoons ground cinnamon
- 6 tablespoons salted butter (melted)
- 3½ cups diced peaches (or three 15oz cans peaches in juice, drained and diced)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons whole milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with muffin liners.
- Cream the softened salted butter and white sugar together until light and fluffy.
- Add the vanilla extract, then beat in the eggs one at a time until combined.
- Mix in the whole milk and sourdough starter until just blended.
- Whisk the salt, baking powder, and all-purpose flour in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Combine the brown sugar, 5 tablespoons all-purpose flour, and ground cinnamon in a separate bowl; mix well.
- Fold in the diced peaches gently into the muffin batter.
- Spoon half of the muffin batter into the prepared muffin tins.
- Sprinkle the cinnamon sugar mixture on top of each muffin.
- Spoon the remaining batter over the filling in each muffin cup.
- Drizzle the melted salted butter on top of each muffin.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins from the oven and let cool for about 10 minutes in the pan before transferring them to a wire rack.
- Whisk together the powdered sugar, vanilla extract, and enough whole milk to reach your desired consistency for the glaze in a small bowl.
- Drizzle the glaze over cooled muffins before serving.
Notes
Use fresh peaches for the best flavor. Muffins can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg