There’s something magical about waking up to the smell of freshly baked muffins wafting through the kitchen. When I first tried these Sourdough Discard Bacon and Cheddar Breakfast Muffins, it felt like a warm hug on a chilly morning. Using sourdough starter discard not only reduces waste but also adds a gentle tang that makes each bite so special. This recipe matters to me because it’s a perfect way to transform leftover starter into something delicious, incorporating rich bacon and sharp cheddar for that cozy breakfast feel. It’s simple, quick, and brings joy to your mornings, making these muffins a perfect treat for busy days.
why make this recipe
Making Sourdough Discard Bacon and Cheddar Breakfast Muffins is a wonderful way to reduce food waste while enjoying a hearty breakfast. If you have sourdough starter that you aren’t using, this recipe gives it a second life. The combination of crispy bacon and cheesy goodness offers a satisfying flavor that pairs perfectly with your morning coffee. Plus, these muffins are easy to make, needing just a few simple ingredients and minimal prep time. Why not start your day on a delicious note?
how to make Sourdough Discard Bacon and Cheddar Breakfast Muffins
Ingredients:
- 1 cup sourdough starter discard
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cooked and crumbled bacon
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough starter, milk, vegetable oil, and egg. Whisk until smooth.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the bacon and cheddar cheese.
- Spoon the batter into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
how to serve Sourdough Discard Bacon and Cheddar Breakfast Muffins
These muffins are a delightful breakfast option on their own, but you can also serve them with butter or a dollop of cream cheese for extra richness. They pair well with a side of fresh fruit or a warm cup of tea or coffee, making for a lovely morning feast.
how to store Sourdough Discard Bacon and Cheddar Breakfast Muffins
To keep these muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Just wrap each muffin in plastic wrap, then place them in a zip-top bag. They will last up to three months in the freezer. When you’re ready to enjoy a muffin, just thaw it at room temperature or warm it in the oven.
tips to make Sourdough Discard Bacon and Cheddar Breakfast Muffins
- Ensure the baking powder is fresh for optimal rise.
- Use thick-cut bacon for added texture and flavor.
- Experiment with different types of cheese, like pepper jack or gouda, for a unique twist.
- Don’t overmix the batter; it’s okay if it’s slightly lumpy, as this will keep your muffins tender.
variation
You can easily make these muffins vegetarian by omitting the bacon and adding vegetables. Consider using spinach, bell peppers, or sun-dried tomatoes for a delicious alternative.
FAQs
1. Can I use my sourdough starter straight from the fridge?
Yes, just make sure to let it come to room temperature before using it in the recipe for the best results.
2. How can I tell when the muffins are ready?
Insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs, they’re ready to take out of the oven.
3. Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just bake them in the morning for a fresh breakfast.
Sourdough Discard Bacon and Cheddar Breakfast Muffins
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard Room temperature
- 1/2 cup milk Can be whole or low-fat
- 1/4 cup vegetable oil For moisture
- 1 large egg Beaten
Dry Ingredients
- 1 cup all-purpose flour Sifted
- 1/2 teaspoon baking powder Ensure freshness
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup cooked and crumbled bacon Use thick-cut for better texture
- 1/2 cup sharp cheddar cheese, shredded Can substitute with other cheeses
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough starter, milk, vegetable oil, and egg. Whisk until smooth.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the bacon and cheddar cheese.
Baking
- Spoon the batter into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.