These Sourdough Discard Bacon and Cheddar Breakfast Muffins are a delicious way to use leftover sourdough starter. Packed with crispy bacon and cheesy goodness, they are perfect for a hearty breakfast!
What’s great is that they’re super easy to make. Just mix the ingredients, pour into a muffin tin, and bake. I love enjoying them with a cup of coffee—talk about a great start to the day!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It’s a great way to use leftover starter. If you don’t have any handy, you can substitute it with yogurt or buttermilk for a similar tang.
Bacon: I love using thick-cut bacon for extra flavor, but turkey bacon or even tempeh bacon works well if you prefer a lighter option. You could also try diced ham or sausage for a different twist!
Cheddar Cheese: Sharp cheddar gives a wonderful flavor, but try gouda or pepper jack for a kick. If you’re dairy-free, use a dairy-free cheese shred that melts well.
Flour: All-purpose flour is standard, but you can use whole wheat or gluten-free flour if needed. Just check that you make any necessary adjustments to the liquid in the recipe.
How Do I Ensure My Muffins Rise and Stay Fluffy?
Getting that perfect rise and fluffy texture is essential. Here’s how to do it:
- Ingredients at Room Temperature: Always use room temperature eggs and milk for better mixing. This helps create a batter that rises well.
- Don’t Overmix: When combining wet and dry, mix just until combined. A lumpy batter leads to lighter, fluffier muffins.
- Use Fresh Baking Powder & Soda: Check the expiration date and use fresh leavening agents for the best rise.
- Don’t Skip the Resting Time: Allowing the batter to sit for a few minutes before scooping can enhance texture.
Sourdough Discard Bacon and Cheddar Breakfast Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk (whole or 2%)
- 1/4 cup unsalted butter, melted and cooled
- 1 cup sharp cheddar cheese, shredded
- 6-8 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives or parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. All in all, you’ll need about 40 minutes from start to finish, plus a little time for the muffins to cool before you dig in!
Step-by-Step Instructions:
1. Prep Your Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to make cleanup easier.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, baking soda, salt, and black pepper. Whisk the ingredients together until everything is just combined—don’t worry about having lumps!
3. Combine the Wet Ingredients:
In a separate bowl, beat together the eggs, milk, and melted butter until smooth. This mix will add moisture and richness to the muffins.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together until barely combined—overmixing can make your muffins tough, so be gentle!
5. Add Bacon, Cheese, and Herbs:
Now it’s time to fold in the shredded cheddar cheese and crumbled bacon. If you’re using fresh herbs, mix those in too! Reserve a bit of bacon for topping later.
6. Fill Muffin Cups:
Carefully divide the batter into each muffin cup. Fill each one about 3/4 of the way full. Add the reserved bacon pieces and a sprinkle of extra cheddar cheese on top of each muffin for a tasty finish.
7. Bake:
Pop the muffin tin into the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, and the tops are a lovely golden brown.
8. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy them warm for a delicious breakfast treat!
These Sourdough Discard Bacon and Cheddar Breakfast Muffins are a delightful way to use your sourdough starter. With a savory and cheesy flavor, they’re perfect for brunch or a quick snack any time of day!
Can I Use Other Types of Cheese?
Absolutely! While sharp cheddar is delicious, you can use mozzarella for a milder taste, gouda for a unique flavor, or even pepper jack if you want some spice. Just ensure the cheese melts well!
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, you can replace it with an equal amount of plain yogurt or buttermilk. Both will provide a nice tang and moisture to the muffins.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month. Just make sure to cool them completely before freezing and reheat in the microwave or oven when ready to enjoy!
Can I Add Other Ingredients?
Definitely! Feel free to mix in chopped vegetables like bell peppers or spinach, or even add in herbs like thyme or oregano for added flavor. Just be mindful not to add too much liquid into the batter.
