From the warm spices to the fresh peaches and the rich, creamy swirl in every muffin, these Peaches and Cream Sourdough Muffins have it all. You're going to love serving them up at breakfast, snack time, and every time in between.
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This peach sourdough discard recipe is the perfect way to put your unfed starter to delicious use by transforming basic ingredients into something soft, sweet, and bakery-worthy.
If you're a fan of fruity, comforting bakes, you'll also love our Sourdough Peach Coffee Cake, Peach Crumble Pie, or our summer classic- Peach Sourdough Bread.
These peach and cream muffins hit that perfect middle ground: sweet without being too rich, simple without being boring, and full of cozy, creamy flavor.
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💛 Why You'll Love This Recipe
- Quick Cleanup: You only need one bowl for the batter, and another for the filling. Which means less mess and clean up.
- Budget-Friendly: Peaches and Cream Sourdough Muffins are made with pantry basics and flexible with fresh, canned, or frozen peaches.
- Naturally Sweet: The peaches and brown sugar give it depth without being overly sugary. There's a wonderful contrast and balance in these peach sourdough muffins.
🛒 Ingredients
- Sourdough discard - Adds a slight tang and incredible moisture without needing extra leavening.
- Granulated and brown sugar - A combo that adds depth, sweetness, and helps create a tender crumb.
- Diced peaches - Juicy pockets of peach in every bite; fresh, frozen, or canned all work.
- Cream cheese - Adds a creamy richness that makes these taste like cheesecake muffins.
- Powdered sugar - For a sweet finishing touch. The powdered sugar glaze on top really makes these muffins more bakery-style.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Flour: You can use whole wheat flour for a heartier texture, but reduce the amount slightly and consider adding an extra splash of milk to keep them moist.
Peaches: For these peach sourdough muffins, fresh peaches are ideal, but frozen or canned peaches work too, just thaw and blot dry to avoid excess moisture.
💰 Budget-Friendly Tips
Use Seasonal Fruit: Buy peaches in summer when they're cheapest, or stock up on frozen when on sale. If you're local on the eastern half of the US, you could do what I do and order peaches in bulk from The Peach Truck. Use my referral code to save an additional 10% on an order of $30.
Stretch the Batter: Add diced apples or berries with the peaches to bulk up the muffins. (If using apples, I recommend microwaving them until soft so they aren't too firm in the muffins.)
DIY Glaze: Skip store-bought frostings, powdered sugar glaze is pennies per batch.
🥄 Instructions for Peaches and Cream Sourdough Muffins
Step 1: Preheat oven to 375°F. Line or grease a muffin pan.
Step 2: Add your softened cream cheese, sugar, and vanilla to a mixing bowl. (Image 1). Beat together until smooth. (Image 2). Set aside.
Step 3: In a large mixing bowl, add together sourdough discard, sugars, oil, eggs, milk, and vanilla. (Image 3). Whisk until smooth. (Image 4).
Step 4: In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. (Image 5). Whisk together to combine. (Image 6).
Step 5: Add dry to wet and stir just until combined. (Image 7). Fold in peaches gently. (Image 8).
Step 6: Fill muffin cups ⅔ full. (Image 9). For the cream cheese, you can either dollop 1 teaspoon of cream cheese mixture in the center of each muffin or put it in a plastic sandwich bag and snip the corner so it can be swirled over the batter. (Image 10).
Step 7: 18-22 minutes, until a toothpick comes out clean. Let muffins rest in the pan 5 minutes before transferring to a wire rack.
Step 8: Mix the powdered sugar, milk, and vanilla for the glaze. (Image 11). Drizzle over the top of the muffins. (Image 12).
👩🏻🍳 Expert Tips
- Use room temp discard - Cold starter can firm up the oil and affect texture.
- Don't overmix - Stir gently to keep peach sourdough muffins fluffy, not dense.
- Watch your peaches - If they're super juicy, blot with a paper towel before adding.
- Test with a toothpick - Especially near the cream cheese swirl, where the batter stays wetter.
❄️ Storage
Storage: Store peach sourdough muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze without glaze for up to 3 months.
🥗 Side Dishes or Pairing Ideas
Serve these muffins with a light yogurt parfait like our Strawberry Blueberry Parfait, scrambled eggs like our Scrambled Eggs with Spinach and Tomatoes, or even alongside a fruit salad for a brunch-worthy spread. Or make it cozy with a cup of hot tea or homemade iced coffee. We have The BEST at Home Iced Coffee Recipes!
- Strawberry Blueberry ParfaitRecipe $2.97 / Serving $1.49
- Scrambled Eggs with Spinach and TomatoesRecipe $2.25 / Serving $1.13
- Creamy LemonadeRecipe $2.74 / Serving $0.27
- Single Serving LemonadeRecipe $0.89
❓ Peach Sourdough Muffins FAQs
Yes! Just drain them well and pat dry to remove excess syrup or moisture. Dice small for even distribution.
Peach muffins typically last 2 to 3 days at room temperature when stored in an airtight container. If you refrigerate them, they can stay fresh for up to a week. For longer storage, you can freeze them for up to 3 months.
You don't have to refrigerate fruit muffins, but it's a good idea if your kitchen is warm or if the muffins are very moist. Refrigeration helps prevent mold and extends their shelf life. Just make sure the muffins are completely cooled before storing to avoid condensation and sogginess.
You can skip it entirely or substitute a small dollop of sweetened Greek yogurt for a similar creamy texture.
They'll be lightly golden and spring back when touched. A toothpick inserted in the center should come out clean, check near the peach chunks, which may stay moist.
🍽️ More Recipes You'll Love
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🐝 If you tried this Peaches and Cream Sourdough Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Peaches and Cream Sourdough Muffins
Ingredients
Muffins
- 1 cup sourdough discard, unfed and at room temperature - ($0.11)
- ½ cup granulated sugar - ($0.19)
- ¼ cup brown sugar, packed - ($0.05)
- ⅓ cup vegetable oil - ($0.20)
- 2 large eggs - ($0.54)
- ⅓ cup milk - ($0.07)
- 1 teaspoon vanilla extract - ($0.03)
- 1 ½ cups all-purpose flour - ($0.25)
- 1 teaspoon baking powder - ($0.04)
- ½ teaspoon baking soda - ($0.01)
- ¼ teaspoon salt - ($0.01)
- ½ teaspoon cinnamon - ($0.04)
- 1 cup peaches, diced, fresh, frozen, or canned, drained and blotted dry - ($0.97)
Cream Cheese Swirl
- 4 ounces cream cheese, softened - ($0.98)
- 2 tablespoons granulated sugar - ($0.03)
- ½ teaspoon vanilla extract - ($0.01)
Vanilla Glaze
- ½ cup powdered sugar - ($0.10)
- 1-2 tablespoons milk - ($0.02)
- 1 splash vanilla extract - ($0.01)
Instructions
- Preheat and prep. Preheat the oven to 375°F and line or grease a muffin pan.
- Make cream cheese swirl. In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Set aside.
- Mix wet ingredients. In a large mixing bowl, whisk together the sourdough discard, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine batter. Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the diced peaches.
- Fill muffin cups. Fill each muffin cup about ⅔ full. Add about 1 teaspoon of the cream cheese mixture to the center of each muffin, or pipe or swirl it over the batter using a plastic bag with the corner snipped.
- Bake. Bake for 18 to 22 minutes, until a toothpick inserted into the muffin (not directly through the cream cheese swirl) comes out clean.
- Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool.
- Glaze. Whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the cooled muffins.
Notes
- Discard temperature. Use room-temperature sourdough discard. Cold starter can firm up the oil and affect the final texture.
- Mix gently. Stir just until combined to keep the muffins light and tender.
- Juicy peaches. If peaches are especially juicy, blot them well with paper towels before folding into the batter.
- Checking doneness. Test doneness near the muffin edge rather than the cream cheese swirl, which stays softer.
- Storage. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unglazed muffins for up to 3 months.
Nutritional Information
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Nicole Durham says
The muffins don't last long around here! Make them with or without the swirls and they're still incredible.