Amish Friendship Peach Muffins (sourdough option included!)
These Amish Friendship Peach Muffins are soft, tender, and bursting with juicy peaches, perfect for using up sweet starter in a cozy, summery bake.
Servings: 14 muffins
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- 12 cup muffin pan
- Portion scoop optional but handy
- Muffin liners optional but handy
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
For the Amish friendship peach muffins
- 120 grams (1/2 cup) 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 large 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 TBS of flour or cornstarch to prevent sinking
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
Instructions
Make the Amish friendship sourdough 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 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.
Notes
Notes
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.
Can I use sourdough discard in place of the Amish starter? Yes! I recommend using discard that is no more than a week old to avoid a sour taste in the muffins. Ensure it is brought to room temperature before mixing.
Muffin quantity: Yields 12-14 muffins, though the final count may vary depending on the amount of batter used per muffin cup.
Can I long ferment the 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 discard), 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. If using this option a stand/hand mixer will mix the batter the best.
Peaches: Make sure your peaches aren’t overly ripe—firm, fresh peaches work best. Overripe, frozen, or canned peaches tend to release too much moisture, which can affect the texture of the final bake.
Sour cream/Greek Yogurt: Use full-fat for the best texture, lower-fat versions can affect how the muffins bake and rise.
