Name: Bacon And Cheddar Breakfast Muffins: Fluffy, Savory Delights
Prep time: 10 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 cup sourdough starter discard (Provides tangy flavor.); 2 cups all-purpose flour (Can substitute with whole wheat flour.); 1 cup sharp cheddar cheese (Can substitute with Monterey Jack or pepper jack.); 1/2 cup crispy bacon (Can substitute with turkey bacon or sausage.); 1/4 cup green onions or chives (Can be omitted or replaced with garlic.); 1 tablespoon baking powder (Essential for leavening.); 1/2 teaspoon baking soda (Helps achieve fluffy texture.); 1/2 teaspoon salt (Enhances overall flavor.); airtight container (Store muffins for up to 2 days at room temperature, 1 week in the fridge, or 3 months in the freezer.)

Sinking my teeth into a warm, fluffy muffin packed with crispy bacon and gooey cheddar is one of life’s simple pleasures. That’s why I can’t wait to share my Sourdough Discard Bacon and Cheddar Breakfast Muffins with you! Not only do these muffins make for a stellar breakfast or a savory snack option, but they also put your sourdough starter discard to delicious use, minimizing waste in your kitchen. Plus, they are incredibly adaptable—swap in turkey bacon or different cheeses for your own spin. Imagine the satisfaction of biting into that tender crumb, where buttery flavors dance with savory bits of bacon, making every bite feel like a cozy hug. Are you ready to take your mornings to a whole new level?

What makes these muffins a must-try?

Fluffy Texture: The combination of sourdough starter and a carefully balanced batter results in deliciously airy muffins that you’ll adore.

Savory Goodness: Bursting with crispy bacon and gooey cheddar, each bite tantalizes your taste buds with rich, hearty flavors.

Customizable Charm: Easily adapt to your diet—whether it’s turkey bacon, gouda, or a gluten-free option, your creativity makes them uniquely yours!

Quick to Make: Perfect for busy mornings, these muffins come together in just about 30 minutes, making them an ideal pick-me-up.

Crowd-Pleaser: Serve them warm at brunch or as a delightful snack, and watch as everyone comes back for seconds!

These muffins are a truly rewarding way to start your day, and if you’re looking for more breakfast ideas, check out my Onion Zucchini Cheddar Quick Bread.

Sourdough Bacon And Cheddar Breakfast Muffin Ingredients

For the Muffin Batter
• Sourdough Starter Discard – Provides a tangy flavor and helps create a fluffy texture; substitute with 1 cup of buttermilk for a different taste.
• All-Purpose Flour – Gives structure to the muffins; whole wheat flour can be used for a healthier alternative but may change the texture slightly.
• Sharp Cheddar Cheese – Adds a robust flavor; feel free to swap with Monterey Jack or pepper jack for a spicy kick.
• Crispy Bacon – Infuses rich, savory goodness; substitute with turkey bacon or cooked sausage for a lighter option.
• Green Onions/Chives – Introduces a fresh, vibrant note; can be omitted or replaced with finely chopped garlic for a different flavor profile.
• Baking Powder – Essential for leavening and giving those muffins a beautiful rise.
• Baking Soda – Works with sourdough to help achieve that perfect fluffy texture.
• Salt – Enhances the overall flavor; don’t skip it!

For Storage
• Airtight Container – Store muffins at room temperature for 2 days, or in the fridge for up to a week; freezing also keeps them fresh for 3 months.

This delightful combination of ingredients will bring your bacon and cheddar breakfast muffins to life, ensuring a warm hug for your taste buds!

Step‑by‑Step Instructions for Sourdough Discard Bacon and Cheddar Breakfast Muffins

Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it lightly or placing paper liners in each cup. This ensures that your Sourdough Discard Bacon and Cheddar Breakfast Muffins will release easily after baking, giving you perfectly shaped muffins every time.

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 1 cup of sourdough starter discard, 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Use a whisk to blend these dry ingredients until they are evenly distributed. This step is essential for achieving a uniform texture in your bacon and cheddar breakfast muffins.

Step 3: Combine Wet Ingredients
In another medium bowl, beat together 2 large eggs until fluffy. Then, add in 1 cup of milk and 1/4 cup of melted butter, whisking until thoroughly mixed. This mixture will bring moisture and richness to the muffins, complementing the savory flavors of the bacon and cheddar.

Step 4: Combine Wet and Dry Mixtures
Gently pour the wet mixture into the bowl with the dry ingredients, stirring with a spatula until just combined. It’s okay if the batter has a few lumps—avoid overmixing to prevent dense muffins. This critical step ensures your Sourdough Discard Bacon and Cheddar Breakfast Muffins remain fluffy and light.

Step 5: Fold in Additions
Carefully fold in 1 cup of sharp cheddar cheese, 1/2 cup of crispy bacon (cooked and crumbled), and 1/4 cup of finely chopped green onions. This will enhance the flavor and texture, ensuring every bite of your breakfast muffins is filled with delightful savory goodness.

Step 6: Fill Muffin Tin
Using a spoon or an ice cream scoop, fill each muffin cup with the batter until it is nearly full, leaving a little space for rising. Aim for a consistent fill across all cups to ensure even baking. Your Sourdough Discard Bacon and Cheddar Breakfast Muffins are now ready for the oven!

Step 7: Bake Muffins
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The tops should turn golden brown and a toothpick inserted into the center should come out clean. This signals that the muffins are cooked through and ready to bring a delicious aroma into your kitchen.

Step 8: Cool and Serve
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. After they’ve slightly cooled, gently transfer them onto a wire rack. This cooling period enhances the texture and flavor of your Sourdough Discard Bacon and Cheddar Breakfast Muffins, making them even more enjoyable to eat.

Storage Tips for Bacon and Cheddar Breakfast Muffins

Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days to maintain their delightful fluffiness.

Fridge: Refrigerate in an airtight container for up to 1 week; this helps preserve flavor but may slightly alter texture.

Freezer: Freeze for up to 3 months in a freezer-safe container. When ready to enjoy, thaw completely before reheating for best results.

Reheating: Warm in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave for 20-30 seconds, ensuring they’re perfectly cozy and ready to savor!

Make Ahead Options

These Sourdough Discard Bacon and Cheddar Breakfast Muffins are perfect for meal prep enthusiasts! You can mix the dry ingredients and the wet ingredients separately, refrigerating them for up to 24 hours to save time on busy mornings. When you’re ready to bake, simply combine the two mixtures along with the cheese and bacon, and follow the baking instructions. For even greater convenience, you can also prepare the muffins in full and freeze them for up to 3 months. Just let them cool completely, then wrap them tightly in plastic wrap and store in an airtight container. To enjoy them later, reheat gently in the oven or microwave for delicious, ready-to-eat muffins that are just as tasty as fresh-baked!

Expert Tips for Sourdough Discard Bacon and Cheddar Breakfast Muffins

Avoid Overmixing: Gently combine wet and dry ingredients to keep muffins light and fluffy. Lumps are fine; overmixing leads to dense muffins.
Check Doneness: Look for golden tops and insert a toothpick. It should come out clean. If it’s wet, give the muffins a few more minutes.
Use Room Temperature Ingredients: Eggs and milk at room temperature blend better, resulting in a smoother batter and more evenly baked muffins.
Properly Thaw Discard: If using frozen sourdough starter discard, thaw it completely to maintain the desired flavor and texture in your muffins.
Customize Flavors: Swap bacon or cheese according to your preference—like using turkey bacon or gouda—while keeping the bacon and cheddar breakfast muffins deliciously savory!

What to Serve with Sourdough Discard Bacon and Cheddar Breakfast Muffins

These delicious muffins are not just a delightful treat on their own; they open up a world of pairing possibilities for a well-rounded meal.

Fresh Fruit Salad: Bright and refreshing, a mix of seasonal fruits complements the savory richness of the muffins beautifully. Think crisp apples, juicy berries, and zesty oranges.
Yogurt Parfait: Creamy yogurt layered with granola and fruit offers a lovely texture contrast. This delightful dish rounds out your meal with cool and creamy notes.
Savory Spinach Frittata: A frittata made with sautéed spinach, tomatoes, and cheese adds a hearty element to your breakfast. It’s a flavorful way to incorporate veggies into your meal.
Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide a satisfying crunch, enhancing the savory aspect of your muffins while adding a rustic feel.
Smoky Tomato Soup: The warm comfort of a rich tomato soup pairs perfectly with the muffins. The flavors meld beautifully, making every bite feel cozy and indulgent.
Herbal Tea or Coffee: A warm cup of herbal tea or freshly brewed coffee elevates the breakfast experience. The soothing aromas will complement the muffins’ savory notes wonderfully.
Maple Syrup Drizzle: For those who enjoy a sweet touch, a drizzle of maple syrup on the muffins enhances their flavor. It creates a lovely balance between savory and sweet, perfect for brunch.
Simple Green Salad: Light and crisp, a salad with mixed greens and a tangy vinaigrette provides a healthy counterpoint to the muffins. It adds color and freshness to your plate.

Sourdough Bacon And Cheddar Muffins Variations

Feel free to play with your muffins and make them uniquely yours—let your creativity shine through!

Turkey Bacon: Substitute regular bacon with turkey bacon for a lighter, yet still savory option that doesn’t skimp on flavor.
Cheese Swap: Try using Monterey Jack or pepper jack cheese for a different taste profile, offering a mild or spicy kick.
Vegetarian Delight: Omit the bacon and add sautéed veggies, like bell peppers or mushrooms, for a delightful, hearty vegetarian option.
Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend to cater to gluten-sensitive diners while keeping the muffin’s deliciousness intact.
Add Nuts: Incorporate chopped walnuts or pecans to add a nutty flavor and delightful crunch, enhancing both texture and taste.
Herb Infusion: Mix in fresh herbs like thyme or rosemary for an aromatic enhancement that elevates the savory profile of your muffins.
Add Heat: If you’re craving a bit of spice, toss in some diced jalapeños or red pepper flakes for an exciting flavor boost.
Savory Sweet: For a unique twist, try adding a touch of honey or maple syrup to the batter. This will introduce a subtle sweetness that pairs wonderfully with the savory elements.

Experimenting with these variations can create a new muffin experience every time! And if you’re in the mood for something else savory, check out my recipes for Bacon Cheddar Gnocchi or Cozy Bean Bacon.

Sourdough Discard Bacon and Cheddar Breakfast Muffins Recipe FAQs

What type of sourdough starter should I use?
Absolutely, you can use any sourdough starter discard, whether it’s firm or liquid. Just make sure it’s been fed recently for the best flavor. If you’re new to sourdough, a well-matured starter with bubbles and a pleasant tang will give you the best results.

How should I store my muffins?
I recommend storing your muffins in an airtight container at room temperature for up to 2 days, ensuring they stay fluffy and fresh. For longer storage, you can refrigerate them for up to a week. If you want to hold onto them for even longer, freeze the muffins in a freezer-safe container for up to 3 months. Just remember to let them cool completely before freezing to maintain texture!

Can I freeze these breakfast muffins?
Yes, you can absolutely freeze your Sourdough Discard Bacon and Cheddar Breakfast Muffins! To do this, wrap each muffin individually in plastic wrap and then place them in a freezer-safe container. When ready to enjoy, thaw them completely in the fridge overnight, and reheat in the oven at 350°F (175°C) for about 10 minutes for that fresh-baked taste.

What if my muffins turn out dense?
Very good question! If your muffins are dense, it’s often due to overmixing the batter or using too much flour. When combining the wet and dry ingredients, stir gently until just combined—lumps are totally fine! Also, ensure you’re measuring flour correctly by spooning it into your cup and leveling it off without packing.

Are there any dietary considerations?
Yes! These muffins can be adapted to suit various dietary needs. For a gluten-free option, use a 1:1 gluten-free flour blend, making sure all other ingredients are gluten-free as well. You can also swap the bacon with turkey bacon or even sautéed vegetables for a vegetarian version. Just be mindful if anyone has allergies—always check that your cheese and other ingredients fit their dietary restrictions!