These breakfast muffins are a fantastic way to use sourdough discard! They’re packed with crispy bacon and sharp cheddar, making them tasty and filling.
I love making these muffins when I need a quick breakfast. Just mix, bake, and enjoy—it’s like having a mini breakfast feast right in your hand! Perfect for mornings when you’re rushing! 🥓🧀
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! Any unfed sourdough discard works great here. If you don’t have any on hand, you can mix equal parts plain yogurt and milk as a substitute for a similar tangy flavor.
Bacon: I love using thick-cut bacon for its rich flavor and crispy texture. Turkey bacon or cooked sausage can be used for a lighter option, or even diced vegetables such as bell peppers or mushrooms if you’re making it vegetarian.
Cheddar Cheese: Sharp cheddar cheese adds a great taste! If cheddar isn’t available, feel free to substitute with Monterey Jack, Gouda, or even a blend of cheeses for extra flavor.
Milk: While whole milk makes the muffins rich, you can use 2% or even a non-dairy milk like almond or oat milk if you’re looking for a lighter or dairy-free option.
How Do I Get My Muffins to Rise Well?
The key to fluffy muffins lies in the proper mixing technique. You want to mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins, so aim for a few lumps in the batter. This keeps your muffins light and airy!
- Mix the wet ingredients first and add them to the dry, then gently fold.
- Filling the muffin cups about 3/4 full helps them rise beautifully without overflowing.
- Make sure your baking powder and baking soda are fresh for the best rise!
Sourdough Discard Bacon And Cheddar Breakfast Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup milk (whole or 2%)
- 1/4 cup vegetable oil (or melted butter)
- 4-5 slices bacon, cooked and chopped
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives or parsley (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. In total, you’ll need about 30-35 minutes to have these delicious muffins ready for your breakfast or snack cravings!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 375°F (190°C). While that’s heating up, take a moment to grease or line a 12-cup muffin tin with paper liners to prevent sticking.
2. Mix The Dry Ingredients:
In a medium bowl, whisk together the sourdough discard, flour, baking powder, baking soda, and salt until everything is nicely combined and there are no lumps.
3. Combine The Wet Ingredients:
In a separate bowl, beat the eggs well, then add the milk and vegetable oil. Mix them together until smooth and combine nicely.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. It’s completely fine if you have a few lumps—overmixing can make the muffins dense.
5. Add Bacon and Cheese:
Now, fold in your cooked and chopped bacon along with the shredded cheddar cheese. Remember to keep a small amount of bacon and cheese aside for topping your muffins later!
6. Fill The Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved bacon and cheese on top of each muffin for added flavor and a nice presentation.
7. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them as baking times can vary!
8. Cool Slightly:
Once done, take them out of the oven and let the muffins cool in the tin for about 5 minutes. This makes them easier to remove. Then carefully transfer them to a wire rack to cool a bit more.
9. Serve and Enjoy:
Garnish with fresh chopped chives or parsley if you’re feeling fancy. These muffins are best enjoyed warm, making them a great breakfast option or snack on the go!
Enjoy your savory and moist muffins, perfect for any time of the day!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may alter the texture slightly, making the muffins denser. If using whole wheat flour, consider adding an extra tablespoon of liquid to keep them moist.
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar works wonderfully, you can experiment with other cheeses like Monterey Jack, Gouda, or even feta for a different flavor profile. Just make sure to shred or crumble the cheese beforehand!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil!
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter and refrigerate it overnight before baking! Just give it a gentle stir before scooping it into the muffin tin. Alternatively, baked muffins can be easily reheated in the microwave for a quick breakfast!
