Nutritious delicious and oh so good. Finally you can make chocolate peanut butter sourdough muffins and eat them too, guilt free!
Start your day off right with these chocolate peanut butter sourdough muffins. They taste super indulgent, but are healthier than a lot of other muffin options.
These babies whip up in a snap and help use up some sourdough starter discard. You should make some and see your yourself!
I am starting to wonder if a week devoted to chocolate goodness is enough? Maybe we need to do this #choctoberfest stuff monthly instead of annually. What do you think?
I have seen all sorts of fun cookies and cakes I want to try. There were even some savory dishes sprinkled in. I am sad that the mini bundt cakes are gone and I’m counting down the hours until I have an excuse to make more peanut butter whipped cream.
That brings us to today and muffins. These muffins are loaded with chocolate and peanut butter, but they aren’t your standard bakery fare.
A lot of muffins are basically cupcakes without frosting. Now don’t get me wrong, I’d happily eat one. But if I’m going to have a cupcake, let’s just do it up right and load that puppy up with the sweet fluffy goodness that is frosting.
These gems are heartier than those standard muffins. They’re healthier too. They are sweet enough to feel like a bit of a treat, but they aren’t so sweet as to blur the line between breakfast and dessert.
They are packed full of the good stuff. There’s oatmeal, yogurt, whole wheat flour, sourdough and of course cocoa powder and peanut butter!
If you visit often, you know I love these sourdough muffins. They have great texture, they are so versatile and they’re a great way to use the discard when you refresh your starter.
So go ahead and make a batch (or two!) They make a perfect grab and go breakfast. Muffins are also great for a leisurely weekend breakfast.
You know the kind where you get to leisurely drink your coffee and take in the scenery. I’ve heard those kind of mornings actually exist! 😂
The best part is they freeze well too. So you can make a mess of muffins and enjoy them as you’d like in the coming weeks and months. All they need is about 20 seconds in the microwave and breakfast is served!
Chocolate Peanut Butter Sourdough Muffins
Start your day off right with these chocolate peanut butter sourdough muffins. They taste super indulgent, but are healthier than a lot of other muffin options. These babies whip up in a snap and help use up some sourdough starter discard. You should make some and see your yourself!
Ingredients
- 1 cup old fashioned oats
- 1/2 cup milk
- 1/2 cup plain or vanilla yogurt
- 1/2 cup sourdough discard
- 1/3 cup brown sugar
- 1/3 cup oil
- 1 egg
- 2 Tablespoon peanut butter
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter chips
Instructions
- Preheat oven to 400°F and grease a 12 well muffin tin.
- In a large bowl, stir together oatmeal, milk, yogurt, sourdough starter and sugar. Let sit for 10 minutes if possible, if you are in a hurry you can go ahead and proceed.
- Stir in oil, egg and peanut butter.
- In a second bowl, stir together flour, cocoa powder, whole wheat flour, baking powder, baking soda and salt.
- Stir dry ingredients into wet ingredients until combined. Fold in peanut butter chips.
- You can refrigerate the batter overnight or go ahead and bake.
- Scoop batter into greased muffin tins and bake for 20-25 minutes.
- Cool for 5-10 minutes in the muffin tin and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature for a few days or freeze until ready to eat.
Notes
This recipe is very forgiving and can easily be adapted. You can use unfed sourdough starter straight from the fridge or sourdough discard. Use old fashioned or instant oats. You can use some whole wheat flour like I did, or use only all purpose if that is what you have. They are good no matter what!
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 225mgCarbohydrates: 25gFiber: 2gSugar: 8gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.
Raissa
Saturday 5th of September 2020
I can’t wait to try these! When you say yogurt, do you mean Greek yogurt? Also with the cocoa powder, does it matter if it’s the dark unsweetened cocoa powder or just regular unsweetened cocoa powder?
Carlee
Monday 7th of September 2020
I use just plain yogurt. If you use greek you may need just a splash of extra milk. I use regular cocoa powder, but you can use the same amount of dark if you'd like.
Ruth Lee
Monday 1st of June 2020
These look wonderful! When you say oatmeal do you mean regular oats? Just wanted to make sure you were talking about dry oats not cooked oatmeal
Carlee
Monday 1st of June 2020
Yes, I usually use dry old fashioned oats, but instant should work as well. Thank you for asking. I will clarify that in the recipe 😊
Lauren
Thursday 7th of May 2020
What temp do they bake at?
Carlee
Saturday 9th of May 2020
400 F. =)
Carlee
Tuesday 12th of February 2019
Thank you!
Anonymous
Thursday 7th of February 2019
Hey there! These muffins look amazing. I’d love to make them right now only I don’t have any yogurt. What would be a good substitute for that?
Carlee
Tuesday 12th of February 2019
You could use sour cream instead. You could also just use milk. I have done it that way as well. I just used a scant cup of milk instead of a half cup of milk and a half cup of yogurt. I do think the texture is a bit better with the yogurt, but that could be in my head. Both versions are delicious.