Amish Friendship Peach Muffins (sourdough option included!)

These Amish Friendship Peach Muffins have quickly become one of my favorite bakes, right up there with my beloved chocolate chip version. They’re incredibly tender, just the right amount of sweet, and filled with juicy peaches in every bite. Topped with a buttery streusel and finished with a simple glaze, they have that bakery-style feel that makes them perfect for a cozy morning treat or a summery afternoon snack.

What is a traditional Amish friendship starter?

An Amish Friendship Bread starter is a fermented mixture that acts as the base for the bread, similar to a sourdough starter. It’s traditionally made with yeast, flour, sugar, and milk, which is left to ferment at room temperature over a few days. This fermentation process gives the bread its signature light, airy texture and mild sweetness.

The starter is often shared among friends, allowing others to continue the baking tradition. Some variations may also include yeast to help kickstart the fermentation process.

All of my Amish recipes are inspired by the classic friendship starter—this is my personal take on it however it is not the exact same method.

If you are interested in learning more about traditional Amish friendship starters and breads this is a great resource.

My spin on the Amish friendship sourdough starter

I created my own spin on the traditional Amish friendship starter by replacing the commercial yeast typically used with my active sourdough starter.

Fed with sugar, milk, and flour, this sweet sourdough starter blossomed beautifully, transforming my bakes into something extraordinary. The results were light, fluffy, and decadently rich dessert breads, proving that sourdough’s natural fermentation can elevate the classic Amish friendship bread into a uniquely flavorful and airy treat.

What makes the perfect muffin?

Of course, the “perfect” muffin is subjective, but this is what I was personally aiming for—and after plenty of trial and error, I finally nailed it! Here’s what I was looking for:

• Soft & Fluffy Interior – Light and airy with a tender crumb.

• Moisture That Lasts – Stays fresh for days without drying out.

• Sturdy, Domed Top – A beautifully risen muffin with bakery-style height.

• Slightly Crisp Edges – Just enough crispness for texture contrast.

• Tender Yet Structured – Holds together well without being dense.

• Long Fermentation Friendly – A batter that works with an overnight ferment for extra depth of flavor.

This recipe delivers on all of these, whether you’re using an active Amish Friendship Starter or a sourdough discard option!

Can I long ferment Amish friendship peach muffins?

Yes! These muffins can be long fermented for deeper flavor and better digestibility. You have two options:

• Overnight Refrigeration: Mix all ingredients except the peaches, cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature, stir in the peaches, scoop into muffin liners, and bake as usual.

• Room Temperature Fermentation: Mix the sour cream, milk, Amish Friendship Starter (or sourdough starter), sugar, and flour, then cover and let rest at room temperature for up to 8 hours. After fermentation, add the remaining ingredients, fold in the peaches, and bake.

Both methods allow for enhanced flavor while maintaining the soft, fluffy texture of the muffins!

How to make Amish Friendship peach muffins: step-by-step

Baker’s schedule: Make the Amish friendship starter (milk starter) the evening before you make the muffins. If using discard this step can be skipped. Use a discard that is no more than a week old to avoid a sour taste in the muffins.

Yields 12-14 muffins, though the final count may vary depending on the amount of batter used per muffin cup.

Ingredients

For the Amish friendship sourdough starter:

• 15 grams sourdough starter (fed within 48 hours)
• 15 grams sugar
• 60 grams milk
• 60 grams all-purpose flour

A honey starter is a great option for this recipe, adding a subtle sweetness and enhanced fermentation. If you’d like to try it, use the following ratio: 15g sourdough starter, 15g honey, 50g water, and 65g all-purpose flour.

For the Amish friendship peach muffins

• 120 grams (1/2 cup) of Amish friendship starter from above (or sourdough discard)
• 150 grams (3/4 cup) sugar
• 120 grams (1/2 cup) milk
• 76 grams (1/3rd cup) melted unsalted butter
• 55 grams (1/4 cup) neutral oil (avocado oil works well)
• 2 eggs (room temperature)
• 60 grams (1/4 cup) full fat sour cream or full fat Greek yogurt
• 8 grams (2 teaspoons) vanilla extract
• 325 grams (2 &1/2 cups) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 240 grams diced fresh peaches tossed in 1 tablespoon cornstarch or flour to prevent sinking

*Make sure your peaches aren’t overly ripe—firmer, fresh peaches work best. Overripe, frozen, or canned peaches tend to release too much moisture, which can affect the texture of the final bake.

For the streusel topping:

• 57 grams melted unsalted butter
• 25 grams sugar
• 25 grams brown sugar
• 60 grams flour
• 1/2 teaspoon ground cinnamon

For the simple glaze:

• 1 cup (125 grams) powdered sugar
• 1-2 tablespoons milk
• Dash of vanilla extract

Equipment

• Mixing bowls
• Measuring cups and spoons
• Food scale
• 12 cup muffin pan
• Portion scoop (optional but handy)
• Muffin liners (optional)

Instructions

Make the Amish friendship starter:

• The evening before you make the muffins mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours. It will double in size by the morning and be light and fluffy in texture.

The following morning:

• Make the streusel: In a small bowl, combine melted butter, both sugars, cinnamon, salt, and flour. Mix until crumbly and chill until ready to use. If the mixture is too wet add a little more flour. If it is too dry. add a little more melted butter.

• Dice the peaches into small cubes and toss them in 1 tablespoon of flour OR cornstarch and set aside.

• Preheat your oven to 425°F (218°C). Line a muffin pan with liners or lightly grease it to prevent sticking.

• Warm the milk and butter on the stove on low heat until the butter melts and set aside to cool for a few minutes.

• In a large bowl, add the sugar, Amish friendship sourdough starter (or discard if using), and the cooled milk/butter mixture. Whisk to combine.

• Next, add the oil, eggs, full fat sour cream (or Greek yogurt) and vanilla extract and whisk until everything is incorporated.

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.

• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.

• Gently fold in the peaches until evenly distributed throughout the batter.

• Using a portion scoop or 1/3rd cup measuring cup fill the muffin cups about ¾ full. Sprinkle the streusel topping over each muffin evenly.

Bake the Amish Friendship peach muffins

• Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for another 15-18 minutes, or until a toothpick inserted in the center comes out clean.

*If you prefer a flatter muffin top, skip the temperature change and bake at 350°F (177°C) for 20–25 minutes instead.

• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

• While the Amish friendship peach muffins are cooling make the glaze by whisking together the powdered sugar and milk. Generously drizzle the glaze over top and enjoy!

• Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

More Amish friendship recipes

• Amish Friendship Bread
• Amish Friendship Chocolate Chip Muffins (sourdough option included!)
• Blueberry Lemon Amish Friendship Bread
• Amish Friendship Chocolate Peanut Butter Bread