Ingredients
Method
- 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
Avoid overmixing the batter. A few small lumps are okay. Overmixing will make your muffins fall flat.
Gently fold in the chocolate chips, raisins, or nuts. If you overmix, the extra ingredients will sink to the bottom of your muffins.