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Sourdough Discard Peanut Butter Muffins

Delicious Sourdough Discard Peanut Butter Muffins to Savor

These Sourdough Discard Peanut Butter Muffins are a delicious way to use sourdough while packing a rich, nutty flavor perfect for breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sourdough Discard Provides moisture and subtle tang
  • ½ cup Creamy Peanut Butter Opt for a smooth variety for balanced texture
  • ½ cup Brown Sugar Can be replaced with coconut sugar
  • ¼ cup Granulated Sugar Honey or maple syrup can substitute
  • 2 large Eggs For a vegan version, use flax eggs
  • ⅓ cup Milk Almond or oat milk for dairy-free option
  • ⅓ cup Vegetable Oil or Melted Butter Substitute with melted coconut oil if desired
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour blend
  • 1 teaspoon Baking Soda Essential leavening agent
  • 1 teaspoon Baking Powder Essential leavening agent
  • ½ teaspoon Salt Enhances flavor
  • 1 teaspoon Vanilla Extract Adds depth to flavor
Optional Toppings
  • 1 cup Chocolate Chips or Peanut Butter Chips For extra sweetness
  • ½ cup Chopped Peanuts Adds texture and enhances peanut flavor
  • 1 cup Mashed Ripe Bananas Incorporate for a fruity twist

Equipment

  • Muffin Pan
  • mixing bowl
  • Whisk
  • Scoop or Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the sourdough discard, peanut butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs, milk, vegetable oil, and vanilla extract until well mixed.
  4. Sprinkle in the flour, baking soda, baking powder, and salt, stirring gently to combine.
  5. Divide the batter evenly into the muffin cups, filling each about ¾ full.
  6. Bake for 22 to 25 minutes until a toothpick comes out clean.
  7. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature. Customize with optional ingredients as preferred.

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