Description
These moist, tender muffins combine juicy peaches and sweet blueberries with a sweet crumble topping made from sourdough discard. Perfect for brunch or a quick breakfast.
Ingredients
2 cups all-purpose flour
1/2 cup sourdough starter discard (discard feed or active starter)
1 cup whole milk
1/3 cup honey
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups peeled, chopped fresh peaches
1 1/2 cups fresh blueberries
Cobbler Topping:
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter
2 tablespoons oats
1 teaspoon cinnamon
Instructions
Preheat oven to 375°F (190°C). Line a 12-muffin tin with liners or grease thoroughly.
In a large bowl, mix flour, baking powder, baking soda, and salt.
Combine sourdough starter discard, milk, honey, eggs, and vanilla. Mix until smooth.
Pour wet ingredients into dry ingredients. Stir just until combined.
Fold in chopped peaches and blueberries.
Divide batter into muffin cups, filling each about 2/3 full.
For cobbler topping: Whisk flour, sugar, cinnamon, and oats. Cut in butter until crumbly.
Spoon spoonfuls of topping over each muffin, pressing slightly.
Bake 22–25 minutes until golden and a toothpick comes out clean.
Notes
Use ripe, fresh peaches for maximum flavor and moisture.
Halal butter can be used for the topping; ensure all ingredients are certified halal if desired.
Store at room temperature in an airtight container for up to 2 days.
Substitute 1/4 cup non-alcoholic vanilla extract if needed.
Customize with other summer fruits like cherries or blackberries.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American