Easy Sourdough Discard Peanut Butter Muffins
These muffins are a delightful way to use up sourdough starter, offering a perfect balance of peanut butter flavor for a quick snack or breakfast option.
Ingredients
Wet Ingredients
- 1 cup Sourdough starter Active starter works best.
- 1/2 cup Peanut butter Chunky or creamy, based on preference.
- 1/2 cup Sugar Brown sugar can be used for added moisture.
- 1/4 cup Milk Use any milk of choice, including plant-based.
- 1/4 cup Vegetable oil Can substitute with melted coconut oil.
- 2 large Eggs Large eggs are ideal for binding.
Dry Ingredients
- 1 cup All-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 teaspoon Baking soda Ensure fresh for optimal rising.
- 1/2 teaspoon Salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, combine the sourdough starter, peanut butter, sugar, milk, vegetable oil, and eggs.
Mixing Dry Ingredients
- In another bowl, mix together the flour, baking soda, and salt.
Combining Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
Use room temperature ingredients for better mixing and a smoother batter. Be careful not to overmix the batter, as this can lead to dense muffins. For added flavor, consider folding in chocolate chips or chopped nuts before baking. Cool the muffins in the tin for a few minutes before transferring to a wire rack to finish cooling.