Sourdough Peanut Butter Chocolate Chip Muffins
These sourdough peanut butter chocolate chip muffins are absolutely delicious! Each bite is light and fluffy. They’re made with wholesome ingredients and sweetened with pure maple syrup. My husband and I love enjoying a batch on the weekends for an extra special treat!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Why You’ll Love These Sourdough Peanut Butter Chocolate Chip Muffins
- Sweetened Naturally: I’ve developed this recipe to be sweetened with pure maple syrup for a delicious flavor and a better option especially since these can be enjoyed for breakfast.
- Made with Wholesome Ingredients: The ingredients are wholesome and whole so you don’t have to worry about additives.
- Option to Long Ferment: You can choose to long ferment the batter for extra gut benefits and easier digestion.
- Easy to Make: The steps are simple and easy, even a beginner baker can make these muffins.
- Tastes Amazing: The taste is like if you put a cookie inside a muffin, it’s fantastic!
Ingredients You’ll Need
- sourdough starter (fed or discard, either work)
- avocado oil (or melted butter)
- large egg
- pure maple syrup (can substitute for honey or cane sugar)
- pure vanilla extract
- milk (of any kind)
- creamy peanut butter (natural is my favorite)
- baking powder (I like to get an aluminum-free kind)
- salt
- all-purpose flour
- semi-sweet chocolate chips
The Problem with Baking with Peanut Butter
When you bake with peanut butter, it sucks out the moisture in baked goods. This can make treats like these muffins dense instead of fluffy. To combat this, we add extra liquid to help.
If your sourdough starter is thicker (like mine) and less hydrated you may have denser muffins. This is completely okay and still tastes amazing but if you want a lighter muffin add in another 1/4-1/2 cup of milk the next time you make them.
Kitchen Tools You’ll Need
- muffin liners
- muffin baking pan
- large mixing bowl
- batter scoop
- measuring cups and spoons
- cooling rack
How to Make These Peanut Butter Muffins
Preheat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, add sourdough starter, avocado oil, egg, maple syrup, vanilla, milk, and peanut butter. Whisk until everything is combined.
Add baking powder, salt, flour, and chocolate chips to the bowl. Stir just until combine, avoid over mixing the batter.
Optional – At this point you can either continue the recipe or long ferment the batter.
To continue the recipe, grease a muffin tin with butter and a dusting of flour to prevent sticking or line the tin with paper muffin liners.
Fill each liner 3/4 of the way full.
Bake at 375 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out clean.
Take out of the oven and place pan on a cooling rack. Enjoy when ready!
How to Long Ferment the Muffin Batter
Place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
Tips for Making the Best Sourdough Peanut Butter Chocolate Chip Muffins
- Don’t over mix the batter
- Use natural peanut butter for best taste
- If the batter looks a little too thick, add 1/4 cup – 1/2 cup extra milk. This happens if you have a thicker, less hydrated starter.
- Don’t open the oven while the muffins are baking.
Substitutions and Variations for This Recipe
This recipe is delicious as is. but here’s how you can make it your own:
- Mini Burst of Chocolate: Instead of regular chocolate chips, use minis for tiny bursts of chocolate.
- More Peanut Butter: Add peanut butter chocolate chips for more peanut butter flavor.
- Dairy-Allergy Substitutes: You can use any milk you prefer and opt for dairy-free chocolate chips.
- Buttermilk for Extra Flavor: If you’d like to add a little extra goodness, substitute the milk for buttermilk. It adds a delicious flavor.
- Different Sweetener: If you don’t want to use pure maple syrup you can also use raw honey or pure granulated cane sugar.
Storage Instructions
Store these muffins after they’re completely cooled in an airtight container. I prefer glass, for up to 4 days at room temperature. Any extra, I recommend tossing in the freezer until you’re ready to enjoy them.
Freezing Instructions
Make sure the muffins are completely cooled. Then place them in a freezer-safe container or bag for up to 3 months in the freezer.
When you’re ready to eat them, thaw in the fridge or on the counter overnight.
The Best Way to Warm a Muffin
The best way to warm a muffin is on a pan in the oven at 350 degrees Fahrenheit until warm. About 3-4 minutes.
Frequently Asked Questions
You can use any kind of creamy peanut butter of your choice. I like to use natural peanut butter to avoid any excess sugars or additives.
These muffins are a little more thick than other muffins but they shouldn’t be super dense. If this happens, it could be your sourdough starter is less hydrated (not a problem, just add 1/4 cup extra milk next time) or you over-mixed the batter.
Of course! Cover the batter and place it in the fridge for 12-24 hours to long ferment it.
Yes, you can use cane sugar, do the same measurement amount.
It doesn’t matter for this recipe. Fed starter will allow your muffins to rise a little more while baking but discard won’t hurt anything.
More Recipes for Chocolate and Peanut Butter Lovers
- Peanut Butter Hot Chocolate From Scratch
- Sourdough Scotcheroo Scones (chocolate, peanut, butterscotch)
- Sourdough Chocolate Babka
- Sourdough Chocolate Chip Scones
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Sourdough Peanut Butter Chocolate Chip Muffins
Ingredients
- 1/3 cup sourdough starter fed or discard, either work
- 1/4 cup avocado oil or melted butter
- 1 egg
- 1/2 cup pure maple syrup can substitute for honey or cane sugar
- 1/2 tsp pure vanilla extract
- 1 cup milk
- 2/3 cup creamy peanut butter natural is my favorite
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl, add sourdough starter, avocado oil, egg, maple syrup, vanilla, milk, and peanut butter. Whisk until everything is combined.
- Add baking powder, salt, flour, and chocolate chips to the bowl. Stir just until combine, avoid over mixing the batter.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.
- To continue the recipe, grease a muffin tin with butter and a dusting of flour to prevent sticking or line the tin with paper muffin liners.
- Fill each liner 3/4 of the way full.
- Bake at 375 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out clean.
- Take out of the oven and place pan on a cooling rack. Enjoy when ready!