These breakfast muffins are a tasty way to use up sourdough discard! With crispy bacon and melted cheddar mixed in, they’re packed with flavor and super comforting.
I love having these warm muffins with my morning coffee. They taste like a breakfast hug in a muffin form! Plus, my house smells amazing while they bake. Who can resist that? 😋
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines when using sourdough discard. It adds a pleasant tang and helps create a great texture. If you don’t have sourdough, you can use plain yogurt or buttermilk for a similar result.
Bacon: Crispy bacon adds a hearty touch to these muffins. If you’re looking for a vegetarian option, try using cooked and chopped mushrooms or sun-dried tomatoes. They will bring umami flavor without the meat!
Cheddar Cheese: Sharp cheddar really elevates the taste. If you prefer a milder cheese, you could use medium cheddar or even mozzarella. For a kick, pepper jack cheese works well, too!
Green Onions: These add freshness and a mild onion flavor. If you don’t have them, chives or finely chopped regular onions can work as a substitute.
How Do I Prevent Overmixing in Muffins?
Overmixing can lead to tough muffins instead of light and fluffy ones. To avoid this, mix the wet and dry ingredients gently. Once you combine them, it’s okay if the batter is a bit lumpy! The goal is simply to incorporate everything.
- After mixing wet into dry, fold in cheese and bacon with a spatula.
- A few lumps are perfectly fine—these will resolve as the muffins bake!
Sourdough Discard Bacon And Cheddar Breakfast Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients:
- 3 large eggs
- 1/4 cup milk (whole or 2%)
- 1/4 cup plain yogurt or sour cream
Add-Ins:
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked until crisp and chopped
- 2 green onions, finely sliced (optional)
Garnish:
- 1 tablespoon fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20 minutes to bake. In total, you’ll need about 30 minutes to have these delicious breakfast muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your muffins bake evenly and come out perfectly fluffy.
2. Prepare the Muffin Tin:
Grease your 12-cup muffin tin with a little butter or cooking spray, or line it with paper liners to prevent sticking. This makes removing the muffins easy when they’re done baking.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the sourdough discard, flour, baking powder, baking soda, salt, and black pepper until everything is well combined. This helps ensure the rise of your muffins.
4. Combine the Wet Ingredients:
In another bowl, beat the eggs, then add the milk and yogurt (or sour cream). Mix until smooth. Getting this mixture right is key to the muffins’ moistness and flavor!
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Remember, it’s okay if there are some lumps—this will keep your muffins light and fluffy!
6. Add Cheese, Bacon, and Green Onions:
Now it’s time to fold in the delicious extras! Carefully mix in the shredded cheddar cheese, chopped bacon, and green onions if you’re using them. This adds great flavor and texture!
7. Fill the Muffin Cups:
Using a spoon or scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising while baking.
8. Bake Your Muffins:
Pop the muffin tin in the oven and bake for about 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin—it should come out clean. The tops should be golden brown and beautiful!
9. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Before serving, sprinkle the warm muffins with fresh parsley for a pop of color! Enjoy them warm with a cup of coffee or tea. These muffins also store great, so they can be reheated for a quick breakfast on busy days!
Happy baking! 🎉
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. If you prefer a lighter muffin, consider using a mix of 50% whole wheat flour and 50% all-purpose flour.
Can I Make These Muffins Without Eggs?
Absolutely! If you want to make these muffins egg-free, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until thickened) or 1/4 cup of unsweetened applesauce as a substitute for each egg.
How Should I Store Leftovers?
Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Can I Add Other Ingredients Like Vegetables?
Definitely! Feel free to add cooked spinach, bell peppers, or zucchini for extra nutrition. Just make sure to drain excess moisture from the vegetables to keep the muffin batter balanced.