Peanut Butter Cup Sourdough Muffins

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These Peanut Butter Cup Sourdough Muffins taste like a fun dessert instead of a breakfast or snack! With just a few simple ingredients, you can make this muffin recipe for your family in under a half- hour. 

This recipe uses cocoa powder and peanut butter chips to elicit the familiar flavors of one of our family’s favorite candy bars. What candy bar would you try to turn into a muffin if you could? 

Here’s 5 Easy Peanut Butter Desserts for you to try!

Do I have to use sourdough discard for this recipe?

You can use active starter or discard for this recipe. The recipe relies on baking soda to rise, so it will rise regardless of the condition of your starter. 

Check out all of our sourdough recipes here! 

Can I substitute peanut butter for the peanut butter chips?

This recipe has not been tested for peanut butter in place of peanut butter chips, but if you want to try, swap the peanut butter chips for a quarter cup of peanut butter. 

Can I make this Peanut Butter Cup Sourdough Muffin recipe nut-free?

If you would like to make this peanut-free, you can swap the peanut butter chips out for chocolate chips, and it becomes a double chocolate sourdough muffin. You can also swap the peanut butter chips out for white chocolate chips. 

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, The Homesmiths will earn an affiliate commission if you click through the link and finalize a purchase.  

What specialty equipment do I have to use for Peanut Butter Cup Sourdough Muffins?

Just like our Sourdough Discard Blueberry Muffins, there is no specialty equipment needed. Here are the supplies we use if you’re looking to upgrade or replace what you probably already have in your kitchen. 

Danish Dough Whisk

Measuring Spoons

Measuring Cups

How to make Peanut Butter Cup Sourdough Muffins:

Ingredients:

120 grams of sourdough discard (can be active or discard)

1 large egg

4 tbsp of melted butter, cooled

⅓ cup of milk (of your choice, we use almond milk)

½ cup of brown sugar 

4 tbsps of cocoa powder 

½ tsp baking soda

1 cup of flour

¼ tsp of salt

½ cup of peanut butter chips

Baking:

Preheat the oven to 350 degrees. Prep a muffin tin with nonstick spray or muffin liners. This recipe makes about 12 muffins.  In a bowl, combine one egg, 4 tablespoons of cooled, melted butter, 120 grams of sourdough discard, ⅓ cup of milk, and ½ cup of brown sugar. 

Next, add 1 cup of flour, 4 tablespoons of cocoa powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk together until incorporated, but don’t overmix. Fold in the ½ cup of peanut butter chips.

Portion out the batter into 12 muffin tins. Fill each muffin cup about ⅔ full and bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted into the middle comes out clean. 

Let cool and serve! If the muffins are sticking to the liners or the muffin tin, let them cool more and try again. Let us know what you think in the comments below! 

Peanut Butter Cup Sourdough Muffins

5 from 3 votes

A delicious 30 minute breakfast

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast

Ingredients Method

Ingredients

  

• 120 grams sourdough discard can be active or discard
• 1 large egg
• 4 tbsp melted butter cooled
• ⅓ cup milk your choice, we use almond milk
• ½ cup brown sugar
• 4 tbsps cocoa powder
• ½ tsp baking soda
• 1 cup flour
• ¼ tsp salt
• ½ cup peanut butter chips

Method

 

1. Preheat the oven to 350 degrees. Prep a muffin tin with nonstick spray or muffin liners.
2. In a bowl, combine one egg, 4 tablespoons of cooled, melted butter, 120 grams of sourdough discard, ⅓ cup of milk, and ½ cup of brown sugar.
3. Next, add 1 cup of flour, 4 tablespoons of cocoa powder, ½ teaspoon of baking soda, and ¼ tsp of salt. Whisk together until incorporated, but don’t overmix.
4. Fold in the ½ cup of peanut butter chips.
5. Portion out the batter into 12 muffin tins. Fill each muffin cup about ⅔ full and bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted into the middle comes out clean.
6. Let cool and serve! If the muffins are sticking to the liners or the muffin tin, let them cool more and try again.

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