Description
A delightful muffin recipe that makes use of sourdough discard, bursting with juicy peaches and a hint of cinnamon, perfect for a cozy breakfast.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
For best flavor, use ripe peaches. Muffins can be served warm with butter or yogurt. Can be stored at room temperature in an airtight container for up to 2 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sourdough, muffins, peach cobbler, breakfast, baking