Name: Irresistibly Delicious Sourdough Discard Bacon And Cheddar Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup sourdough discard; 1/2 cup milk (substitute with almond milk for dairy-free); 2 large eggs; 1/2 cup butter, melted; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 6 ounces bacon, cooked and crumbled; 1 cup cheddar cheese, shredded (sharp cheddar preferred)

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Introduction

These sourdough discard bacon and cheddar muffins are a savory treat perfect for breakfast or a snack. With a delightful tang from the sourdough discard and the rich flavors of crispy bacon and sharp cheddar, they’re sure to be a hit in any household.

The image shows six round mini egg muffins arranged closely in a white oval dish on a white marbled surface. Each muffin has a golden-yellow egg base with melted orange cheddar cheese mixed in and sprinkled on top. Small bits of brown cooked bacon and bright green chopped chives are scattered across the surface of each muffin, creating a colorful and textured look. The muffins appear fluffy and slightly browned on the edges, giving a warm, fresh-baked feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough discard
2 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon salt

6 ounces bacon, cooked and crumbled
1 cup cheddar cheese, shredded

1/2 cup milk
2 large eggs
1/2 cup butter, melted

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large bowl, combine sourdough discard, milk, and beaten eggs. Whisk together until smooth.
Step 3: In a separate bowl, stir together the flour, baking powder, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Step 5: Fold in the crumbled bacon and shredded cheddar cheese until evenly distributed.
Step 6: Grease a muffin tin and scoop the batter into each cup, filling about three-quarters full.

Step 7: Bake for 18-20 minutes, until muffins are golden brown and a toothpick inserted comes out clean.
Step 8: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a dairy-free option, substitute regular milk with almond milk.

Use sharp cheddar for a more pronounced flavor or mild cheddar for a gentler taste.
Add chopped scallions or herbs like thyme for extra freshness.
To keep muffins extra moist, avoid overmixing the batter.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a toaster oven or microwave for about 20-30 seconds until heated through.

How to Serve

A white plate filled with seven small, round muffins topped with melted yellow cheese, crispy bacon bits, and finely chopped green herbs. The muffins have a golden-brown crust and a soft texture with cheese visibly melted on top, giving a slightly shiny look. The bacon bits add a reddish-brown contrast, and the green herbs are scattered evenly across each muffin. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

It’s best to use sourdough discard, which is the portion you remove when feeding your starter. Using active starter might affect the texture and rising of the muffins.

Can I freeze these muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.