why make this recipe

I love recipes that save food and taste like a treat. These muffins use sourdough discard so nothing goes to waste. They burst with juicy peaches and cozy cinnamon. They bake up tender and slightly tangy. If you love warm, simple bakes, try my cinnamon sourdough muffins for another morning favorite.

how to make Sourdough Discard Peach Cobbler Muffins

Ingredients:
1 cup sourdough discard (unfed, room temperature), 1/2 cup unsalted butter, melted, 3/4 cup granulated sugar, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup diced peaches (fresh or canned), 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon

Sourdough Discard Peach Cobbler Muffins

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix the sourdough discard, melted butter, and sugar until well combined.
Add the flour, baking powder, baking soda, salt, and cinnamon to the mixture and stir until just combined.
Gently fold in the diced peaches and vanilla extract.
Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

This batter is forgiving and easy to work with. If you want another fun discard idea, I also make baked sourdough discard donuts with a similar approach.

how to serve Sourdough Discard Peach Cobbler Muffins

Serve these warm. Add a pat of butter or a spoonful of yogurt. They pair nicely with a simple brunch spread. I like to set out slices of easy sourdough discard French bread and let everyone nibble their way through the table.

how to store Sourdough Discard Peach Cobbler Muffins

Cool the muffins completely before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a tray, then move to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the oven.

tips to make Sourdough Discard Peach Cobbler Muffins

Use ripe peaches for the best flavor. Canned peaches work well too.
Dice peaches small so they distribute evenly through the batter.
Don’t overmix the batter. Stir until the flour just disappears.
If your discard is very sour, reduce the sugar by a tablespoon or two.
For a crunchy top, sprinkle a little extra sugar and cinnamon on each muffin before baking.
If you like savories with your sweets, try a batch of my easy sourdough discard cracker recipe to snack on while the muffins cool.

variation (if any)

Swap the peaches for blueberries, chopped apples, or frozen cherries. Add a streusel topping for more texture. If you love a sweeter cinnamon twist, use the batter to make sourdough discard cinnamon sugar muffins instead — same idea, different finish.

FAQs

Q: Can I use fed starter instead of discard?
A: Yes. Use the same amount, but expect a bit more tang. Reduce sugar slightly if your starter is very active.

Q: Do I need to thaw frozen peaches first?
A: Thaw and drain them well. Pat them dry so the batter does not become too wet.

Q: Can I make this dairy-free?
A: Yes. Swap the butter for melted coconut oil or a neutral oil in the same amount.

Delicious sourdough discard peach cobbler muffins on a plate

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