These Sourdough Discard Bacon and Cheddar Breakfast Muffins are a tasty way to start your day! Packed with crispy bacon and gooey cheddar, they’re super comforting and delicious.
Using sourdough discard makes them easy to whip up, plus you get to use that leftover starter instead of tossing it! I love enjoying these warm with a bit of butter—heavenly!
Key Ingredients & Substitutions
Sourdough Discard: Using sourdough discard is a fantastic way to give these muffins a unique flavor. If you don’t have any, you can use plain yogurt or buttermilk as a substitute for some tanginess.
Bacon: Crispy bacon adds great flavor and texture. If you’re looking for a vegetarian option, try using cooked spinach or mushrooms instead. They won’t be the same, but they can add a nice savory element.
Cheddar Cheese: Sharp cheddar brings a lovely richness. Feel free to swap it for white cheddar or even pepper jack for a spicy kick! This can change the muffin’s flavor profile, so choose what suits your taste.
Flour: The recipe calls for all-purpose flour, but you can substitute with whole wheat flour for a healthier option. Just be sure to mix it well so the texture stays light!
How do I Ensure the Muffins Rise Properly?
To get those muffins to rise beautifully, follow these simple tips. Start by preheating the oven to the right temperature—375°F (190°C) is key for proper rising. Be sure to measure your dry ingredients correctly; too much flour can lead to dense muffins.
- Don’t overmix the batter! Mix until just combined to keep the muffins airy.
- Fill the muffin cups about 3/4 full. This gives them room to rise without spilling over.
- Use fresh baking powder and baking soda; expired leavening agents won’t give the muffins the lift they need.
Following these steps will help you get that perfect muffin texture every time!
Sourdough Discard Bacon And Cheddar Breakfast Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed, room temperature)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup milk (whole or 2%)
- ¼ cup unsalted butter, melted and cooled
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked crisp and chopped
- 2 tablespoons fresh chives or parsley, finely chopped (optional)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 18-22 minutes to bake, for a total of about 35-40 minutes. Perfect for a tasty breakfast or brunch option!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Muffin Tin:
Begin by preheating your oven to 375°F (190°C). While it’s heating, line a 12-cup muffin tin with paper liners or grease it generously with cooking spray to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure that all your leavening agents are evenly distributed throughout the flour.
3. Combine Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Then add the sourdough discard, milk, and melted (but cooled) butter. Mix everything together until well combined and smooth.
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until everything is just combined—avoid overmixing, as the batter should remain slightly lumpy for the best texture.
5. Fold in Bacon and Cheese:
Carefully fold in the shredded cheddar cheese and chopped bacon. If you’re using fresh herbs, add them in now too. This will create that delicious savory flavor throughout your muffins!
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow space for the muffins to rise while baking.
7. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them; they are done when they are golden brown on top, and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
After baking, let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool slightly. Enjoy them warm, and feel free to spread a little butter on top or any of your favorite breakfast spreads!
Enjoy every bite of these delightful muffins! Perfect for sharing or savoring all by yourself!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture may be slightly denser, so consider using a mix of both for a lighter muffin.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, you can use sautéed mushrooms, cooked spinach, or crumbled tofu seasoned with a little smoked paprika for a savory kick.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin well and store in a freezer bag. Thaw at room temperature when ready to eat.
Can I Add Other Ingredients?
Absolutely! You can get creative by adding other ingredients like diced bell peppers, jalapeños for heat, or even different types of cheese. Just make sure to keep the total amount of add-ins balanced so it doesn’t affect the batter’s consistency!
