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freshly baked sourdough peanut butter chocolate chip muffins
Molly LaFontaine

Sourdough Peanut Butter Chocolate Chip Muffins

These sourdough peanut butter chocolate chip muffins aren't like any you've had before! They're super soft but have the texture of a peanut butter cookie on the inside. My husband and I love enjoying a batch on the weekends for an extra special treat!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Step-By-Step Mode

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

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl, add sourdough starter, avocado oil, egg, maple syrup, vanilla, milk, and peanut butter. Whisk until everything is combined.
  3. Add baking powder, salt, flour, and chocolate chips to the bowl. Stir just until combine, avoid over mixing the batter.
  4. 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.
  5. 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.
  6. Fill each liner 3/4 of the way full.
  7. Bake at 375 degrees Fahrenheit for 18-20 minutes or until a toothpick comes out clean.
  8. Take out of the oven and place pan on a cooling rack. Enjoy when ready!

Notes

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.
For more information about storage, freezing, and serving please see the blog post.
 
 
Sourdough Baking Disclaimer
 
 
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
 
 
Did you make this recipe?
 
 
Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
 
 
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). 
 
 
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!
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