Description
These Irresistibly Delicious Sourdough Discard Bacon and Cheddar Muffins are a perfect savory treat combining tangy sourdough discard with crispy bacon and sharp cheddar cheese. Perfect for breakfast, brunch, or a snack, these muffins are moist, flavorful, and easy to make in just 40 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup sourdough discard
- 1/2 cup milk (substitute with almond milk for dairy-free)
- 2 large eggs
- 1/2 cup butter, melted
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Add-ins
- 6 ounces bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded (sharp cheddar preferred)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready for baking the muffins.
- Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, milk, beaten eggs, and melted butter until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Mixtures: Gradually add the dry ingredient mix to the wet ingredients, folding gently just until combined to avoid overmixing, which can make muffins tough.
- Add Bacon and Cheese: Fold in the cooked and crumbled bacon along with the shredded cheddar cheese until evenly dispersed throughout the batter.
- Fill Muffin Tin: Grease a muffin tin and scoop the batter into each cup, filling about three-quarters full to allow room for rising.
- Bake: Bake muffins in the preheated oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set well and prevents sogginess.
Notes
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Substitute almond milk for a dairy-free option.
- Do not overmix the batter to keep muffins tender and fluffy.
- Ensure bacon is cooked crispy to add nice texture to the muffins.
- These muffins freeze well; store cooled muffins in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: Sourdough discard muffins, bacon cheddar muffins, savory muffins, breakfast muffins, sourdough recipes
