Sourdough Discard Peach Cobbler Muffins
Delightful muffins made with sourdough discard and juicy peaches, perfect for breakfast or a cozy snack.
Ingredients
Wet Ingredients
- 1 cup sourdough discard (unfed, room temperature) Ensure it's at room temperature.
- 1/2 cup unsalted butter, melted Melted for smooth texture.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup granulated sugar
- 1 cup all-purpose flour Sifted for lighter texture.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon For added warmth.
Fruits
- 1 cup diced peaches (fresh or canned) If canned, drain well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with grease or liners.
- In a mixing bowl, whisk together melted butter and granulated sugar until smooth.
- Add sourdough discard and vanilla extract, stirring until just combined.
- In another bowl, mix flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Gradually fold the dry ingredients into the wet mixture, mixing until no flour streaks remain.
- Gently fold in diced peaches until evenly distributed.
- Scoop batter into the prepared muffin tin, filling each cup two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Notes
Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. They can be frozen individually and reheated in the microwave.