Description
Savory, cheesy, and perfectly moist, these sourdough discard bacon cheddar breakfast muffins are the best way to use leftover starter. Ideal for meal prep or cozy weekend mornings.
Ingredients
1 cup sourdough discard (unfed or fresh)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp mustard powder (optional)
2 eggs
1/2 cup plain yogurt or buttermilk
1/4 cup neutral oil (like sunflower or canola)
3/4 cup sharp cheddar, shredded
1/2 cup cooked bacon, chopped
Instructions
1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and mustard powder.
3. In another bowl, mix sourdough discard, eggs, yogurt, and oil until smooth.
4. Fold wet ingredients into the dry mixture just until combined.
5. Stir in shredded cheddar and chopped bacon.
6. Divide batter evenly among muffin cups.
7. Bake for 18–22 minutes until golden and a toothpick comes out clean.
Notes
You can freeze muffins for up to 2 months. To reheat, bake at 325°F for 10 minutes or microwave for 30–45 seconds.
Substitute cooked sausage or tempeh for bacon to customize.
Try adding chopped scallions or jalapeños for an extra kick.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
Keywords: sourdough discard bacon cheddar breakfast muffins