These breakfast muffins are a tasty way to use sourdough discard! Packed with crispy bacon and gooey cheddar cheese, they are bursting with flavor and are super easy to whip up.
You’ll love how the sourdough gives them a soft texture. I like to pop one in the toaster for a warm and cheesy treat. Trust me, breakfast just got a whole lot better! 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It adds flavor and moisture. If you don’t have sourdough discard, you can use plain yogurt or a mixture of buttermilk and a little vinegar for a similar tangy taste.
Bacon: Bacon adds a wonderful crunch and flavor. If you’re looking for a lighter option, turkey bacon or even crispy cooked mushrooms can substitute for a vegetarian choice.
Cheddar Cheese: Sharp cheddar is best for flavor. If you want something milder, you can use medium cheddar or even mozzarella. For a twist, try pepper jack for a spicy kick!
Fresh Parsley: This is optional but adds a fresh touch. For a different flavor, you can use chopped chives or green onions instead.
How Do I Ensure My Muffins Rise Perfectly?
Getting those muffins to rise nicely can sometimes be tricky. Here are a few steps to help you out:
- Make sure your baking powder and baking soda are fresh. Old leavening agents won’t work well.
- Don’t overmix the batter! Stir just until you see no flour. This keeps the muffins light and fluffy.
- Fill the muffin cups about 3/4 full. This allows room for them to rise without overflowing.
- Finally, preheat your oven correctly. A hot oven helps the muffins rise quickly at the start.
Follow these tips to achieve fluffy, delicious muffins every time! Enjoy baking! 😊
Sourdough Discard Bacon And Cheddar Breakfast Muffins
Ingredients You’ll Need:
- 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 unsalted butter, melted and slightly cooled
- 1 cup sharp cheddar cheese, grated
- 6 slices bacon, cooked and chopped
- 2 tablespoons chopped fresh parsley (optional)
- Additional cheddar and bacon for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time, totaling around 40-45 minutes to enjoy these delicious muffins. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important to ensure that your muffins bake evenly and rise beautifully. Grease or line a 12-cup muffin tin with paper liners to make cleanup easier.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough discard, eggs, milk, and melted butter until everything is well combined. This will create a nice base for your muffins!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and ensures even distribution of the leavening agents.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
5. Add Cheese and Bacon:
Fold in the grated cheddar cheese, chopped bacon, and parsley (if using), but save a bit of the cheese and bacon for topping the muffins later. This will give them an extra kick of flavor and texture!
6. Portion the Batter:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved cheese and bacon pieces on top of each muffin for a delicious garnish.
7. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for about 20-25 minutes. The muffins should be golden brown on top, and inserting a toothpick into the center should come out clean.
8. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool slightly. Serve these muffins warm or at room temperature—perfect for breakfast or a snack anytime!
Enjoy your savory, cheesy, and tangy Sourdough Discard Bacon and Cheddar Breakfast Muffins! They’re a great way to use leftover sourdough and make breakfast exciting.
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar adds great flavor, you can substitute with mozzarella for a milder taste, or even pepper jack for a spicy twist. Just make sure to use cheese that melts well!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw them in the refrigerator overnight before reheating!
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter the night before and refrigerate it, but it’s best to bake them fresh in the morning for optimal texture. Alternatively, bake and then freeze them, reheating as needed.
What Should I Serve with These Muffins?
These muffins make a hearty breakfast on their own, but you can pair them with a side of fresh fruit, yogurt, or a light salad for a more complete meal. Enjoy them with a cup of coffee or tea for a perfect start to your day!
