Peaches and Cream Sourdough Muffins
From the warm spices to the fresh peaches and the rich, creamy swirl in every muffin, these sourdough peach muffins have it all. You're going to love serving them up at breakfast, snack time, and every time in between.
Servings: 12 muffins
Calories: 248kcal
Cost: Recipe $3.66 / Serving $0.31
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.
Nutrition
Serving: 1muffin | Calories: 248kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 182mg | Potassium: 85mg | Fiber: 1g | Sugar: 22g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
