These Sourdough Discard Bacon and Cheddar Breakfast Muffins are a tasty way to use up leftover sourdough starter! Packed with crispy bacon and gooey cheese, they’re perfect for breakfast or a snack.
Creating these muffins feels like a cheat code for breakfast success! I love enjoying one warm with a bit of butter—it’s like a hug for your taste buds. You’ll want to share, but you might not want to! 😋
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! It adds flavor and texture. If you don’t have sourdough discard, you can use a cup of buttermilk or plain yogurt in its place, but the flavor will differ slightly.
Flour: All-purpose flour works great here. If you’re looking for a healthier option, consider using whole wheat flour. Just be mindful that it may change the texture a bit and could require a bit more liquid.
Cheddar Cheese: I love using sharp cheddar for its strong flavor. However, you can swap in other cheeses like Monterey Jack, gouda, or even pepper jack for a little kick!
Bacon: Crispy bacon gives a rich flavor. You can use turkey bacon or even cooked sausage for a different twist if you prefer a lighter option.
Green Onions/Chives: These add a nice freshness. If you don’t have green onions, feel free to omit them or use finely chopped garlic for a bolder flavor.
How Do You Mix Ingredients without Overmixing?
A common challenge in baking is mixing ingredients just right. For muffins, overmixing can result in a dense texture. Here’s how to avoid that:
- Mix the dry ingredients together well first to ensure even distribution.
- When adding wet ingredients, stir gently with a spatula until there are just a few flour streaks. It’s okay if the batter is a little lumpy!
- Remember, a few lumps mean your muffins will be tender. Don’t worry about perfection!
With these tips, you’ll make delicious breakfast muffins that your family will love! Enjoy your baking adventure!
Sourdough Discard Bacon And Cheddar Breakfast Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed, at room temperature)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk (whole milk preferred)
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup sharp cheddar cheese, shredded
- 6 strips bacon, cooked crisp and chopped
- 1/4 cup finely chopped green onions or chives (optional)
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This easy recipe will take you about 15 minutes to prep, and then you’ll bake them for 18-22 minutes. Altogether, you can enjoy these delicious muffins in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Make sure to grease or line a 12-cup muffin tin with paper liners to prevent sticking. It’s always nice to have an easy cleanup!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the sourdough starter discard, flour, baking powder, baking soda, and salt until they are fully combined. This helps ensure uniform flavor and texture in your muffins.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs well. Then, stir in the milk and melted butter until everything is nicely mixed together. This mixture will add moisture and richness to your muffins.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently mix everything together until just combined. Remember, it’s okay if there are a few lumps—this means your muffins will be soft and fluffy!
5. Fold in the Tasty Add-Ins:
Next, fold in the shredded cheddar cheese, chopped bacon, and your green onions (if using). This is where the flavor really comes to life!
6. Fill the Muffin Tin:
Spoon the batter evenly into the muffin tin cups, filling them nearly to the top. Don’t worry too much about it overflowing; they’ll rise beautifully in the oven!
7. Baking Time:
Pop the muffin tin into the oven and bake for 18-22 minutes. Keep an eye on them! They’re ready when the tops are golden brown, and a toothpick inserted into the center comes out clean—no batter on it!
8. Cool and Remove:
When they’re done baking, remove them from the oven and let them cool in the pan for about 5 minutes. This will help them set beautifully. After that, move them to a wire rack to cool slightly. They smell amazing!
9. Final Touch:
Before serving, garnish your muffins with finely chopped fresh parsley for a lovely pop of color. It adds a nice touch!
10. Enjoy:
Enjoy these warm, either on their own or with a bit of butter. They also make a great snack throughout the day, and you can easily reheat them in the oven or microwave. Happy baking!
These breakfast muffins are a delicious way to use up sourdough discard, with the savory flavors of crispy bacon and melty cheddar cheese. You’re going to love them!
Can I Use Frozen Sourdough Discard?
Yes, you can use frozen sourdough discard! Just make sure to thaw it completely in the fridge overnight or at room temperature before using. This will ensure your muffins have the right consistency and flavor.
What If I Don’t Have Bacon?
No problem! You can substitute bacon with turkey bacon, cooked sausage, or even diced ham for a different flavor. If you prefer a vegetarian option, try adding sautéed vegetables like bell peppers or mushrooms instead!
Can I Make These Muffins Ahead of Time?
Absolutely! You can make the muffins ahead of time and store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months. Just reheat gently in the oven or microwave before serving!
How Can I Adjust the Recipe for Gluten-Free Options?
To make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all your other ingredients, especially the baking powder and starter, are gluten-free. The texture may vary slightly, but they should still be delicious!