why make this recipe
Sourdough Discard Bacon and Cheddar Breakfast Muffins are a delicious way to use leftover sourdough starter. They are quick to make and packed with flavor. The combination of crispy bacon and sharp cheddar cheese gives these muffins a savory twist that makes them great for breakfast or a snack. Plus, they are easy to share with family and friends!
how to make Sourdough Discard Bacon and Cheddar Breakfast Muffins
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix together the sourdough discard, flour, baking powder, salt, and pepper.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the cheese and bacon until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving. Enjoy!
how to serve Sourdough Discard Bacon and Cheddar Breakfast Muffins
These muffins are best served warm. You can enjoy them on their own or spread some butter on top. They also pair well with a fresh fruit salad or yogurt for a complete breakfast.
how to store Sourdough Discard Bacon and Cheddar Breakfast Muffins
To store your muffins, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and then place them in a freezer bag. They will stay fresh for up to 2 months.
tips to make Sourdough Discard Bacon and Cheddar Breakfast Muffins
- Make sure to use cooked bacon to avoid any safety issues.
- You can substitute the bacon with cooked sausage or even add vegetables like spinach for a lighter option.
- For extra flavor, you can add herbs like chives or green onions.
variation
You can experiment with different types of cheese, such as Monterey Jack or pepper jack, for a spicier muffin. Adding jalapeños can also give these muffins a nice kick.
FAQs
Can I use fresh sourdough starter instead of discard?
Yes, you can use fresh starter. Just make sure to adjust the liquid ingredients if necessary.
How can I tell if the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are ready.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just bake them in the morning for a fresh breakfast.
Sourdough Discard Bacon and Cheddar Breakfast Muffins
Delicious muffins made with sourdough discard, crispy bacon, and sharp cheddar cheese, perfect for breakfast or a snack.
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- Mix together the sourdough discard, flour, baking powder, salt, and pepper in a large bowl.
- Whisk together the milk, vegetable oil, and eggs in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the cheese and bacon until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving. Enjoy!
Notes
Serve warm; they pair well with butter, fruit salad, or yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
