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A close-up of a crumb-topped muffin with a partially peeled paper liner, sitting on a wooden surface. Other muffins are blurred in the background. The muffin looks moist and fluffy inside.

Sourdough Peach Muffins with Streusel Crumb

Elien Lewis
These sourdough peach muffins are tender and buttery, loaded with juicy peach pieces and topped with a crispy, crumbly streusel. The batter can be baked straight away or fermented overnight.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 216 kcal

Ingredients
 
 

Muffin batter

  • 250 g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 113 g butter melted
  • 25 g vegetable oil
  • 200 g granulated sugar
  • 2 large eggs room temperature
  • 100 g sourdough discard room temperature
  • 180 g buttermilk room temperature
  • 1 1/2 teaspoons vanilla extract
  • 200 g peaches chopped into 1cm (1/2 inch) cube (weighed after chopping)

Streusel topping

  • 45 g butter melted
  • 60 g all-purpose flour
  • 50 g granulated sugar
  • 1 Tbsp soft brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions
 

  • Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside. 250 g all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a large mixing bowl, add the melted butter, oil, eggs, sugar, sourdough discard, vanilla extract, and buttermilk. Whisk until well combined. 113 g butter, 25 g vegetable oil, 200 g granulated sugar, 2 large eggs, 100 g sourdough discard, 180 g buttermilk, 1 1/2 teaspoons vanilla extract
  • Add the flour mixture to the wet ingredients and fold with a rubber spatula until almost all of the flour is combined. Don't overmix.
  • Gently fold the chopped peaches through the batter. 200 g peaches
  • The batter can be baked right away, or cold-fermented overnight (see notes).

Streusel topping

  • Add the melted butter, flour, sugar, cinnamon, and salt to a small bowl. Use a fork to combine into a coarse crumb. Pop it in the fridge for a few minutes if it's too soft to crumble. 45 g butter, 60 g all-purpose flour, 50 g granulated sugar, 1 Tbsp soft brown sugar, 1/4 teaspoon ground cinnamon, Pinch of salt

Baking

  • Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
  • Use an ice cream scoop to divide the muffin batter evenly between the liners. They will be quite full. If you've added extra peach, split it over a couple of extra muffins so they have room to dome.
  • Generously pile the streusel on top of each muffin and gently press it on.
  • Bake for 5 minutes at 425°F (220°C), then reduce the oven to 350°F (180°C) and bake a further 18 to 22 minutes until golden brown and the muffin tops spring back when pressed, or a cake tester inserted in the middle comes out clean.
  • Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack to cool further.

Notes

  • Cold-fermenting (optional): Cover the bowl of batter tightly and place it in the refrigerator for 8 to 20. hours. Cold fermenting allows the flour to absorb more moisture from the batter, leading to a more tender and moist crumb. There is no need to bring the batter to room temperature before baking.
  • Peaches: Fresh ripe peaches or well-drained tinned peaches both work. If using tinned peaches, drain them thoroughly and pat dry with a paper towel. If using frozen peaches, thaw and drain first. Nectarines can be used in place of peaches. If you want to add extra peach, split the batter over a couple of extra muffins to avoid flat tops, especially after a cold ferment when the fruit releases more juice into the batter.
  • Sourdough starter: Unfed discard works best as it's more acidic and creates a more tender muffin. An active starter will work too, but the texture may be slightly different.
  • Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon of lemon juice to 180g (3/4 cup) of whole milk. Stir and let it sit for 5 minutes before using.
  • Streusel: The streusel can be made the day before and kept in the fridge. It crumbles more easily when cold. If you'd prefer something simpler, you could sprinkle the tops with turbinado or demerara sugar instead.
  • Storage: Store leftover muffins covered at room temperature for up to 3 days. They can be frozen for up to 3 months. Reheat in a low oven or microwave.

Nutrition

Serving: 1muffinCalories: 216kcalCarbohydrates: 45gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 34mgSodium: 240mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 146IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Keyword Muffins, Peach, Sourdough
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