These Sourdough Discard Bacon and Cheddar Breakfast Muffins are fluffy and packed with flavor! The crispy bacon and gooey cheddar make each bite a tasty treat.
Morning meals just got better! I love how easy they are to whip up. Plus, they use up that sourdough discard—talk about a win-win! Don’t be surprised if they disappear fast! 🥓🧀
Key Ingredients & Substitutions
Sourdough Discard: This recipe is perfect for using up that sourdough discard! It can be unfed or fed; just make sure it’s at room temperature for the best results.
Bacon: I love the flavor of crispy bacon in these muffins. If you’re looking for a lighter option, turkey bacon or even diced ham can work too. For a vegetarian version, consider omitting the bacon and adding sautéed veggies.
Cheddar Cheese: Sharp cheddar gives these muffins a great taste. If you can’t find sharp cheddar, you can substitute it with medium cheddar or even Pepper Jack for a spicy kick!
Sour Cream/Greek Yogurt: This adds moisture and tanginess. You can replace it with plain yogurt or buttermilk. Each option will still deliver awesome flavors!
How Do I Ensure My Muffins Rise Perfectly?
Getting that perfect rise for your muffins involves a few key steps. Be sure to accurately measure your baking powder and baking soda—too much or too little can affect the outcome. Also, don’t overmix the batter; stir just until ingredients are combined to keep the muffins light and fluffy!
- Mix the wet and dry ingredients separately to maintain the right chemical reactions.
- Preheat your oven fully before baking to help the muffins puff up quickly.
- Use room temperature ingredients for even mixing and rise.
By paying attention to these details, your muffins will come out perfectly fluffy every time! Enjoy baking!
Sourdough Discard Bacon and Cheddar Breakfast Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed or fed, room temperature)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup milk (whole or your preference)
- 1/4 cup sour cream or Greek yogurt
- 4 strips bacon, cooked and chopped
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons chives or green onions, chopped (optional)
- 1 teaspoon Dijon mustard (optional, for flavor depth)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake. Total time is roughly 35-40 minutes from start to finishing these delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Greasing a 12-cup muffin tin or lining it with muffin liners will help your muffins pop out easily once baked.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, eggs, milk, and sour cream until everything is smooth and well combined. This creamy mixture will be the base of your muffins!
3. Combine the Dry Ingredients:
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. This helps ensure your muffins rise nicely!
4. Combine Wet and Dry Mixtures:
Now, gently add the dry ingredient mixture into the wet mixture. Fold everything together until just combined; be careful not to overmix, as this can make your muffins dense.
5. Add Bacon and Cheese:
Stir in the cooked bacon and shredded cheddar cheese. If you like, you can reserve a little cheese for sprinkling on top of the muffins. Don’t forget to add in the chopped chives and Dijon mustard if you’re using them for an extra pop of flavor!
6. Fill the Muffin Tins:
Evenly divide the batter among the muffin cups. If you saved some cheese, sprinkle it on top along with any leftover bacon bits for extra deliciousness!
7. Bake Them Up:
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. Keep an eye on them! You’ll know they’re ready when a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Serve and Enjoy:
These muffins are perfect warm or at room temperature. You can store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat before serving for the best taste!
Enjoy your savory, cheesy, and tangy sourdough breakfast muffins filled with crispy bacon! They make any morning feel special.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may make the muffins denser. Consider using a mix of whole wheat and all-purpose flour for a lighter texture.
How Can I Store These Muffins for Longer?
If you’d like to store the muffins for longer than 3 days, freeze them! Let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or reheat directly from the freezer.
Can I Add Other Ingredients to the Muffins?
Absolutely! Feel free to customize these muffins by adding ingredients like spinach, sun-dried tomatoes, or different cheeses. Just be mindful of the moisture content, as it can affect the consistency of the batter.
What Should I Serve with These Muffins?
These muffins pair wonderfully with fresh fruit, yogurt, or a light salad for a complete breakfast or brunch. You can also enjoy them on their own as a tasty snack!
