Quick Sourdough Discard Peanut Butter Muffins
Soft, fluffy, bakery-style muffins made with sourdough discard and rich peanut butter. Perfect for breakfast, snacks, or freezing for later, quick, easy, and incredibly moist.
Equipment
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- Muffin tin
- Paper liners
- Cooling rack
Ingredients
- 1 cup sourdough discard
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ⅓ cup milk
- ¼ cup vegetable oil or melted butter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with paper liners
- In a large bowl, whisk sourdough discard, peanut butter, brown sugar, and granulated sugar until smooth
- Add eggs, milk, oil, and vanilla and mix well
- Stir in flour, baking soda, baking powder, and salt until just combined
- Divide batter evenly into muffin cups, filling about ¾ full
- Bake for 22-25 minutes until a toothpick comes out clean
- Let cool for 5 minutes before transferring to a rack
Notes
Nutritional Info (Approximate per muffin)
- Calories: 230
- Carbohydrates: 24g
- Protein: 6g
- Fat: 13g
- Sugar: 12g
