Thank you so much for being here—whether you’re a fellow sourdough enthusiast looking for creative discard ideas or just someone craving something hearty and savory to kick off the day. These Sourdough Discard Bacon & Cheddar Breakfast Muffins are one of my favorite go-to morning bakes, and I can’t wait to share them with you. They’re loaded with flavor, super easy to prep ahead, and a brilliant way to give new life to that leftover sourdough discard sitting in your fridge.
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What Are Sourdough Discard Breakfast Muffins?
These breakfast muffins are a savory twist on your traditional morning muffin—think cheesy, smoky, fluffy bites that are anything but boring!! The magic ingredient here is sourdough discard, which not only reduces waste but also adds subtle tang and richness to the batter. Paired with sharp cheddar, crispy bacon, and a sprinkle of herbs, these muffins are the kind you’ll want on repeat, whether you’re meal-prepping or hosting a cozy brunch.
Why You’ll Love This Recipe
- Uses up sourdough discard – No guilt tossing it out!
- One bowl simplicity – Okay, technically two, but cleanup is still a breeze.
- Freezer-friendly and portable – Perfect for busy mornings or on-the-go snacks.
- Endlessly customizable – I promised you versatile, and here’s proof!
What Do These Muffins Taste Like?
Savory, slightly tangy, and downright satisfying. The cheddar melts into gooey little pockets while the bacon adds crunch and smoky depth. The sourdough discard lends a gentle zing, making each bite rich but not heavy. The tops bake up beautifully golden, and the insides stay fluffy yet hearty.
Benefits of These Breakfast Muffins
- High in protein thanks to eggs, bacon, and cheese
- Great way to reduce sourdough discard waste
- Balanced flavor from herbs and aromatics
- Make-ahead friendly
- Family-approved—kids love them too!
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme (or your favorite herb blend)
Wet Ingredients
- 1 cup sourdough discard (unfed; cold from the fridge works fine)
- ½ cup whole milk
- ¼ cup plain yogurt or sour cream
- 2 large eggs
- ¼ cup melted butter or neutral oil
Add-ins
- 1 cup sharp cheddar cheese, shredded
- 5 strips bacon, cooked crispy and chopped
- 2 tbsp chopped green onions (optional, but so good!)
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Muffin tin (12-cup)
- Whisk and spatula
- Measuring cups and spoons
- Wire rack for cooling
- Muffin liners or non-stick spray
Ingredient Swaps and Additions
- No bacon? Try cooked sausage crumbles or chopped ham.
- Dairy-free? Use plant-based milk, yogurt, and cheese.
- Vegetarian? Skip the bacon and add sautéed mushrooms or spinach.
- Extra spice? Toss in a pinch of cayenne or smoked paprika.
How to Make Sourdough Discard Bacon & Cheddar Muffins
Step 1: Preheat and Prep
Set your oven to 375°F (190°C). Grease your muffin tin or line with paper liners for easy cleanup.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and thyme. This is your flavor base.
Step 3: Whisk Wet Ingredients
In a separate bowl, combine the sourdough discard, milk, yogurt (or sour cream), eggs, and melted butter. Whisk until smooth and uniform.
Step 4: Combine the Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined—stop as soon as there are no visible flour streaks.
Step 5: Fold in the Good Stuff
Gently fold in the shredded cheddar, chopped bacon, and green onions (if using). The batter will be thick and chunky, which is perfect!
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the muffin cups, filling each about ¾ of the way. This gives them room to rise and get those lovely domed tops.
Step 7: Bake and Cool
Bake for 20 to 23 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
What to Serve With These Muffins
These are pretty much a meal on their own, but they’re fantastic alongside:
- A fried or poached egg
- Fresh fruit or a smoothie
- Hot sauce or a drizzle of maple syrup (trust me!)
- A side of sautéed greens or avocado slices
Tips for Perfect Muffins Every Time
- Don’t overmix the batter—it can make your muffins dense.
- Let the muffins cool slightly before removing from the tin to avoid crumbling.
- Use freshly shredded cheese if possible—it melts better than pre-shredded!
- Make sure bacon is well-cooked and crisp before adding; it won’t crisp further in the batter.
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or zap in the microwave.
- Reheating: Warm in the oven or toaster oven at 325°F for 5–7 minutes, or microwave for 20–30 seconds.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, but it may make the muffins rise a bit more and have a stronger sour flavor. Reduce the baking powder slightly.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend, though texture may vary slightly.
Can I prep the batter ahead of time?
You can mix the dry and wet ingredients separately the night before, then combine and bake in the morning.
Do these taste very “sourdough-y”?
Not at all! The sourdough discard adds depth, not overwhelming sourness.
Final Thoughts
These Sourdough Discard Bacon & Cheddar Breakfast Muffins are everything I love about practical baking—resourceful, flavorful, and something that makes you excited to get out of bed. If you’ve been collecting discard and wondering what to do with it beyond pancakes or crackers, this recipe might just become your new favorite.
Craving more sourdough discard magic? You’ll love these reader-favorite recipes:
- Sourdough Discard Jalapeño Popper Bread Bowl – cheesy, spicy, and the perfect game day snack
- Sourdough Discard Chicken and Cheese Empanadas – savory hand pies that freeze beautifully
- Lemon Lavender Sourdough Discard Loaf Cake – a fragrant, floral treat for your sweet side
Share Your Bake!
If you make these muffins, I’d love to hear about it! Leave a review below, and don’t forget to share your muffin pics on Pinterest. Tag me so I can celebrate your creations!
