Sourdough Peach Coffee Cake Muffins

These sourdough peach coffee cake muffins layer warm cinnamon sugar and juicy peaches in fluffy vanilla cake. Drizzled with delicious vanilla glaze, these are bakery-style sourdough muffins everyone will love!

My sourdough peach coffee cake muffins are rich and buttery, not spongey like traditional muffins can be. Loaded with layers of cinnamon sugar and sweet peaches, these bakery-style sourdough muffins are impressive and delicious!

They’re an easy same day sourdough dessert that uses sourdough discard or active sourdough starter. It’s easy to whip up a batch in no time with whichever you have readily on hand.

If you like this recipe, you’ll love my sourdough blueberry coffee cake muffins and classic sourdough coffee cake muffins. My sourdough peach coffee cake is a large 9×13 pan of this recipe– perfect for a crowd!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Peach Coffee Cake Muffins Recipe

Sourdough Peach Coffee Cake Muffins

Hello Honeycomb

These sourdough peach coffee cake muffins layer warm cinnamon sugar and juicy peaches in fluffy vanilla cake. Drizzled with delicious vanilla glaze, these are bakery-style sourdough muffins everyone will love!

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 24 muffins

Calories 500 kcal

Ingredients

  

• ½ cup salted butter 1 stick, softened
• 1½ cup white sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup whole milk
• ¾ cup sourdough discard or active starter
• 1 teaspoon salt
• 4 teaspoons baking powder
• 3 cups all-pupose flour

Cinnamon Sugar & Peach Filling

• 1½ cups brown sugar
• 5 Tablespoons all-purpose flour
• 4 teaspoons ground cinnamon
• 6 Tablespoons salted butter melted
• 3½ cups diced peaches OR three (3) 15oz cans peaches in juice, drained and diced

Vanilla Glaze

• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 Tablespoons whole milk

Instructions

 

Cinnamon Sugar & Peach Filling

• Dice peaches and set aside in a bowl.

  In a separate bowl stir the brown sugar, flour, and cinnamon together. Add the melted butter and mix to combine. Set aside.

Sourdough Coffee Cake Muffin Batter

• Preheat your oven to 350℉ (175℃). Place bakery style muffin liners in muffin tin and set aside. See notes about how important big muffin liners are for this recipe.
• In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
• Add the salt, baking powder, and flour and mix until combined. Beat batter on medium-high speed for 1 minute.
• Scoop small spoonfuls of batter into the bottom of the muffin liners, filling to just cover the bottom. Add some of the cinnamon sugar mixture to each muffin and add a few diced peach pieces. Add another spoonful of batter on top. Crumble and press the remaining cinnamon sugar mixture onto the top of each muffin. Dot the top of each muffin with the remaining peaches.
• Place muffin tins side by side on the middle rack of a preheated oven. Bake for 28-35 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the middle comes out clean. Swap the muffin tins in the oven halfway through baking for muffins to be evenly baked on all sides.

Vanilla Glaze

• Once muffins are completely cool, mix together powdered sugar, vanilla extract, and milk to make glaze. Use more milk for thinner glaze and less milk for a thicker glaze.

  Drizzle over muffins and enjoy!

Notes

• Baking cups – To achieve the large, bakery style look and bake with these sourdough muffins, you will need bakery style baking cups (also called tulip cupcake liners). 
• Peaches – You can use canned or fresh peaches for this recipe, either one works! If using fresh, just making sure to peel them.
• Sourdough discard – You can use either sourdough discard or active starter for this recipe. Both will work.
• Filling muffin tins – Add only a small spoonful of batter to the bottom of the muffin tins before layering the filling, peaches, and rest of the batter. You don’t want to run out of batter before layering all the muffins!

Why you’ll love this recipe

• It is quick and simple! These peach sourdough coffee cake muffins can go from bowl to table in under an hour. There’s no bulk fermentation time and no chilling of the dough required. You can whip up a batch in no time!
• It takes my sourdough peach coffee cake to the next level with bakery style muffins. They’re beautiful and impressive. They’re preportioned so they’re easy to gift or take to your next gathering.
• They’re versatile for any gathering. Whether it be a baby shower or wedding shower brunch, weekend breakfast, or backyard party, these sourdough peach muffins will be the star of the menu.

Note on Making Bakery Style Muffins

To achieve the large, bakery style look and bake with these sourdough muffins, you will need bakery style baking cups (also called tulip cupcake liners). These large paper baking cups aren’t just pretty, they keep the batter in during baking as the muffins rise. Using smaller liners can result in leaking filling and sticky muffins.

Important Ingredients

These sourdough peach coffee cake muffins use mostly pantry staples. Take note for:

• Peaches – You can use either fresh peaches or canned peaches for this recipe. For fresh peaches, make sure to peel them before dicing. For canned peaches, make sure they are packed in juice (not heavy syrup) and drain the juice before dicing.
• Milk – Whole milk has more cream and will make the vanilla cake fluffy and tender.
• Baking powder – Use fresh baking powder! Using a fresh container (new or recently opened) of baking powder will make your muffins fluffy. Using old baking powder that’s been opened and sitting for months could result in a flatter, denser muffins. 
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. Using sourdough discard will provide a more tangy sourdough flavor.

A full ingredient list with exact amounts can be found in the recipe card above.