Sourdough Peach Cream Cheese Muffins
This is peaches and cream, in muffin form. These Sourdough Peach Cream Cheese Muffins are light and fluffy with juicy peaches folded in, a rich cream cheese center, and a buttery brown sugar crumble for the perfect finish. They're the perfect summertime muffin for using up those fresh, ripe peaches.
Ingredients
Wet Ingredients:
- 1 (200g) cup granulated white sugar
- ½ (120g) cup sourdough discard (100% hydration)
- ½ (120g) cup full-fat sour cream or whole milk Greek yogurt
- ⅔ (150g) cup whole milk or buttermilk
- 4 (60g) Tbsp unsalted butter melted
- ¼ (60g) cup avocado oil or other neutral oil
- 2 eggs room temperature
- 2 tsp vanilla extract
Dry Ingredients:
- 3¼ (400g) cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ¼ tsp ground cinnamon
- 1¾ (250g) cups fresh peaches peeled and finely diced
- 1 (8g) Tbsp all-purpose flour (for tossing with the peaches)
Cream Cheese Filling:
- 8 (224g) oz cream cheese softened
- 3 (24g) Tbsp powdered sugar
- ½ tsp vanilla extract
Brown Sugar Crumble:
- 1/2 (75g) cup all-purpose flour
- ¼ (50g) cup granulated white sugar
- ¼ (50g) cup packed light brown sugar
- 4 (57g) Tbsp unsalted butter melted
- ¼ tsp fine sea salt
Instructions
Step 1: Mix the Muffin Batter
- In a large mixing bowl add the white sugar, sourdough discard, sour cream, milk, vanilla extract, avocado oil, melted butter, and eggs. Whisk ingredients together until blended.1 (200g) cup granulated white sugar, ½ (120g) cup sourdough discard , ½ (120g) cup full-fat sour cream , ⅔ (150g) cup whole milk , 4 (60g) Tbsp unsalted butter, ¼ (60g) cup avocado oil , 2 eggs, 2 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.3¼ (400g) cups all-purpose flour, 2½ tsp baking powder, ½ tsp baking soda, ¾ tsp fine sea salt, ¼ tsp ground cinnamon
- Add the dry ingredients to the wet, whisking together until no streaks remain. It's important to not overmix the batter, as this will make the muffin tough.
- Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If you choose to ferment, cover the bowl with plastic and transfer to the refrigerator overnight. If your batter was fermenting in the refrigerator overnight, allow to rest at room temperature for an hour the next day to warm up. You can skip this step if you are not fermenting the batter.
- Gather your peaches, and wash and peel the skins if desired. Chop your peaches into roughly 1/4 inch cubes.1¾ (250g) cups fresh peaches
- You don't want these peach pieces too small or you won't taste them, but you also don't want them too large or they won't mix properly. The key is even chunks.
- Toss the peaches in flour to coat them, then add them to the muffin batter. Gently fold the muffin batter to distribute the peaches evenly throughout, but avoid overmixing the batter.1 (8g) Tbsp all-purpose flour
Step 2: Mix the Brown Sugar Crumble
- Melt the butter in a microwave safe bowl, and whisk until smooth.4 (57g) Tbsp unsalted butter
- Add the flour, white sugar, brown sugar and salt in a bowl. Use your fingers or a fork to mix until a crumbly texture forms.1/2 (75g) cup all-purpose flour, ¼ (50g) cup granulated white sugar, ¼ (50g) cup packed light brown sugar, ¼ tsp fine sea salt
Step 3: Make Cream Cheese Filling
- Make sure your cream cheese is room temperature and soft. Transfer to a bowl, and add the powdered sugar. Beat with hand mixers on high for about a minute, you want the filling to be light and creamy.8 (224g) oz cream cheese, 3 (24g) Tbsp powdered sugar, ½ tsp vanilla extract
- If you're using a pastry tip, fit a pastry bag with the tip. Transfer all of the filling to a pastry bag or a ziplock bag. Cut off 1/4 inch of the corner end of the ziplock or pastry bag.
Step 4: Assemble and Bake
- Preheat the oven to 350°F. Line a 12-cup muffin pan with parchment liners, and gently spray with cooking spray to avoid sticking.
- Please Note: This recipe yields 16 muffins. You may need a second pan.
- In each muffin cup, spoon 1/4 cup of batter into the muffin tins.
- Grab your bag filled with cream cheese filling, and stick the bag with the end cut off down into the center of the muffin.
- Pipe down into the muffin and squeeze, pulling up with the bag to form a circle on the top of the muffin as pictured below. You should be piping about 2 teaspoons of filling into each center.
- Place the muffins in the oven and bake at 350°F for 30-32 minutes. You want the edges to feel firm and the cheesecake center should look set. Remove muffins when done baking from the oven.
- Garnish with slices of fresh peaches if desired.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- Yields 16 muffins
Notes
How to Store:
Room Temperature- Store muffins in an airtight container on counter for up to 1 day. Because of the cream cheese, these muffins need to be refrigerated after 1 day. Refrigerator- store in an airtight container for up to 3 days. Gently warm before serving.Nutrition
Serving: 1muffinCalories: 378kcalCarbohydrates: 50gProtein: 6gFat: 17g
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