Sourdough Discard Peach Cobbler Muffins
Delightful muffins using sourdough discard, paired with sweet peaches and warm spices, perfect for any occasion.
Ingredients
Muffin Batter
- 1 cup sourdough discard (unfed, room temperature) Ensure it's at room temperature for best results.
- 1/2 cup unsalted butter, melted Provides moisture and richness.
- 1 teaspoon vanilla extract Adds flavor.
- 3/4 cup granulated sugar For sweetness and browning.
- 1 cup all-purpose flour, sifted Sifting helps aerate the flour.
- 1 teaspoon baking powder Leavening agent.
- 1/2 teaspoon baking soda Leavening agent.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 teaspoon cinnamon Adds warmth and flavor.
- 1 cup diced peaches (fresh or canned) Use ripe for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
- In a mixing bowl, combine melted butter and granulated sugar. Whisk until smooth and creamy.
- Add sourdough discard and vanilla extract to the butter-sugar mixture. Stir until just combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mixing
- Gradually fold the dry mixture into the wet ingredients, mixing gently until there are no visible flour streaks.
- Gently fold in the diced peaches until evenly distributed.
Baking
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
Notes
Store muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate for about a week or freeze individually.