These muffins are a tasty way to use up sourdough discard! With crispy bacon and gooey cheddar cheese, they’re perfect for breakfast or a quick snack.
Honestly, who can resist bacon? I love making a batch ahead of time, and then I’m set for the week. Warm one up and you’re ready to go! 🥓🧀
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! If you don’t have sourdough discard, plain yogurt or buttermilk can work as a tangy substitute.
Bacon: I love the smoky taste of crispy bacon, but turkey bacon or a plant-based alternative can work too. You can also skip it entirely for a vegetarian version.
Cheddar Cheese: Sharp cheddar is my favorite—it adds great flavor. If you prefer something milder, you can go for medium cheddar or even mozzarella. For a little kick, try pepper jack cheese!
Fresh Herbs: Chives or parsley elevate the flavor, but feel free to swap them out for any other herb you enjoy, such as dill or green onions.
How Do You Get the Muffins to Rise and Stay Fluffy?
The key to fluffy muffins is in how you mix the batter. Over-mixing can lead to dense muffins, so here’s how to do it right:
- Mix the wet ingredients separately before adding to the dry ingredients.
- When combining the wet and dry ingredients, stir gently until just blended. It’s okay if there are a few lumps!
- Don’t forget to preheat your oven! This helps the muffins rise quickly when they hit the heat.
Sourdough Discard Bacon And Cheddar Breakfast Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 2 large eggs
- 1/4 cup milk (any kind)
- 1/4 cup melted butter or oil
- 1 1/4 cups shredded sharp cheddar cheese (divided)
- 1 cup cooked bacon, chopped (about 6 slices)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh chives or parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20–25 minutes to bake. Including cooling time, plan for about 40 minutes total before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While that’s warming up, grease or line a 12-cup muffin tin with paper liners. This will help your muffins come out easily after baking!
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, eggs, milk, and melted butter until everything is well combined. It should look smooth and creamy.
3. Combine Dry Ingredients:
Next, add the flour, baking powder, baking soda, salt, and black pepper to the wet mixture. Stir gently until just combined—it’s okay if there are a few lumps! Avoid over-mixing, as this can make the muffins dense.
4. Add Cheese and Bacon:
Fold in 1 cup of shredded cheddar cheese and most of the chopped bacon, saving a little of each for toppings. This will add delicious flavor throughout the muffins!
5. Fill the Muffin Tin:
Spoon the muffin batter evenly into the prepared muffin cups, filling them almost to the top. This will allow them to rise nicely while baking.
6. Add Toppings:
Sprinkle the remaining cheddar cheese and bacon pieces on top of each muffin. This creates a crispy and cheesy crust that everyone will love!
7. Bake:
Place the muffin tin in the preheated oven and bake for 20–25 minutes. The muffins are done when they are golden on top and a toothpick inserted into the center comes out clean.
8. Cool and Transfer:
Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This step helps prevent them from getting soggy.
9. Garnish and Serve:
If you’d like, garnish the muffins with fresh chopped chives or parsley just before serving. These muffins are great warm or can be enjoyed at room temperature.
Enjoy these savory muffins for breakfast, brunch, or as a tasty snack on the go! They store well in the fridge and can easily be reheated in the microwave or oven.
Can I Use Self-Rising Flour Instead of All-Purpose Flour?
Yes, you can use self-rising flour! Just omit the baking powder and baking soda from the recipe, as the self-rising flour already contains leavening agents.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container in the fridge for up to 5 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 2 months. Just thaw and reheat them in the microwave or oven when you’re ready to enjoy!
Can I Substitute the Bacon for Something Else?
Absolutely! You can substitute bacon with cooked sausage, ham, or even a plant-based bacon alternative for a vegetarian option. Just be sure to chop it into small pieces to mix well with the batter.
Can I Make These Muffins Gluten-Free?
Yes! To make them gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for the right texture!
