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!
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!