My goodness the time has flown! My teeny tiny baby is not so small anymore. Now that he’s walking, I have my hands full making sure he stays out of mischief.
Adapting to my new routine with my baby has not been easy. I’ve had to relearn how to parent all over again, and tricks that worked with my daughter don’t always work in the same way as with my son.
Fortunately, food has been a fun distraction lately. My son has been exploring a variety of textures and flavors the last few months, and I’ve enjoyed watching him taste the meals, treats, and snacks that I’ve made for him. These sourdough discard peanut butter muffins have been one of my go-to recipes lately, as they keep my family full and they take minimal effort and time to make.
Filling and Flavorful
I love that I can make a batch of muffins in the time it takes for my son to snack on his breakfast cereal. I just stir everything together while the oven preheats, and soon I have a tasty treat that I can share without overwhelming my sink with dirty dishes.
The best part about these sourdough discard peanut butter muffins? They hearty and rich. Many of my muffin recipes leave me feeling hungry unless I eat several. Not so with these muffins! They’re a bit like lembas bread: one muffin is enough to fill the stomach of a full grown man.
Try Making Peanut Butter Bread
Sourdough Discard Peanut Butter Muffins are a fun treat that I like to portion out and pop in the freezer. However, if my relatives are coming over, I find it faster and more impressive to make peanut butter bread rather than individual muffins. The bread has all the beautiful flavor and texture of the muffins but can be serve with a spoonful of jam, making it a delicious dessert.
If you’d rather make bread than muffins, check out the recipe at Breadbythehour.com.
Sourdough Discard Peanut Butter Muffins
Ingredients
- 115 Grams Vegetable Oil (1/2 Cup)
- 142 Grams Peanut Butter, Creamy (2/3 Cup)
- 213 Grams Brown Sugar, Lightly Packed (1 Cup)
- 60 Grams Milk (1/4 Cup)
- 226 Grams Sourdough Starter – Fed, Unfed, or Discard (1 Cup)
- 2 Large Eggs
- 10 Grams Baking Powder (2 Teaspoons)
- 3 Grams Baking Soda (1/2 Teaspoon)
- 3 Grams Salt (1/2 Teaspoon)
- 120 Grams All-Purpose Flour (1 Cup)
Optional
- 85 Grams Chocolate Chips (1/2 Cup)
- 100 Grams Raisins (1/2 Cup)
- 60 Grams Chopped Nuts (1/2 Cup)
Instructions
- Preheat oven to 425° Fahrenheit (218° Celsius) and prepare muffin tin either by lightly greasing the cups or by inserting muffin liners.
- In a large mixing bowl, combine your wet ingredients: vegetable oil, creamy peanut butter, brown sugar, milk, sourdough starter, and eggs.
- In a smaller mixing bowl, whisk your dry ingredients: baking powder, baking soda, salt, and flour.
- Stir the dry ingredients into the wet ingredients to form a batter.
- Fold in the chocolate chips, raisins, or nuts.
- Divide batter into individual muffin cups.
- Bake for 8 to 10 minutes until the muffins have risen about 1/4″-1/2″ above the lip of the liner or pan. Do not open the oven.
- Reduce heat to 350° Fahrenheit (176° Celsius) and continue to bake for another 10 minutes.
- Insert a toothpick. If it comes away clean, your muffins are done! (A few moist crumbs are okay).
- Remove pan from the oven and let cool on a wire cooling rack for 1 to 2 minutes.
- Transfer the muffins to the wire cooling rack and let cool completely. Do not let them cool in the pan, as the bottoms will become soggy.
Notes
Did You Try It?
Sourdough Discard Peanut Butter Muffins have become a family favorite in the last few months. I love how quickly they come together and that I can freeze them for snacking on later. I personally prefer chocolate chips with my muffins, but what do you like best?
Tell me about your baking experience in the comment section below. And don’t forget to leave a star rating so others can find my recipe.
Need more sourdough discard recipes? Check out my latest sourdough recipes here.
