Sourdough Discard Bacon and Cheddar Breakfast Muffins are savory, fluffy muffins loaded with crispy bacon, sharp cheddar cheese, and the subtle tang of sourdough discard. Perfect for busy mornings, meal prep, or brunch spreads, these hearty muffins combine rich, cheesy flavor with tender texture. They bake up golden and soft with savory pockets of melted cheese and smoky bacon in every bite.
Ingredients
For the Muffins
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried chives (optional)
- 2 large eggs
- ½ cup milk
- ¼ cup melted butter or oil
- 1 cup shredded cheddar cheese
- ¾ cup cooked bacon, chopped
Optional Topping
- Extra shredded cheddar
- Crumbled bacon
- Chopped chives
Preparation Steps
Step 1: Preheat and Prepare Pan
Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
Step 2: Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, pepper, garlic powder, and chives.
Step 3: Mix Wet Ingredients
In another bowl, whisk sourdough discard, eggs, milk, and melted butter until smooth.
Step 4: Combine Batter
Add dry ingredients into wet mixture and stir gently until just combined.
Step 5: Add Fillings
Fold in shredded cheddar and chopped bacon evenly through batter.
Step 6: Fill Muffin Cups
Divide batter into muffin cups about ¾ full. Top with extra cheese or bacon if desired.
Step 7: Bake
Bake 18–22 minutes until golden and a toothpick comes out clean.
Variations
- Use cooked sausage instead of bacon
- Add diced jalapeños for heat
- Use pepper jack cheese for spice
- Add sautéed onions or peppers
- Swap cheddar for Swiss or gouda
- Add spinach for veggie version
- Make mini muffins for snacks
- Use whole wheat flour for heartier texture
Cooking Notes
- Cook bacon until crisp before adding
- Let bacon cool so it doesn’t melt batter
- Do not overmix to keep muffins tender
- Thick batter gives tall muffin rise
- Cheese melts and creates moist pockets
- Sourdough discard adds subtle tang
- Bake until just set to avoid dryness
- Rest muffins 5 minutes before removing
Serving Suggestions
- Serve warm for melty cheese texture
- Pair with eggs for full breakfast
- Add to brunch boards
- Serve with butter or cream cheese
- Pack for on-the-go breakfast
- Pair with soup for lunch
- Serve with fruit for balance
Tips
- Use room-temperature ingredients
- Grate cheese fresh for best melt
- Spray liners lightly to prevent sticking
- Do not overbake
- Store refrigerated up to 4 days
- Reheat in microwave or oven
- Freeze up to 2 months
- Wrap individually for meal prep
Prep Time / Bake Time / Total Time
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: About 35 minutes
Nutritional Info (Approx.)
Calories: 260 per muffin
Protein: 10g
Fat: 15g
Carbohydrates: 20g
FAQs
Can I make these ahead?
Yes, they store and reheat very well.
Can I use turkey bacon?
Yes, cook crisp before adding.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Conclusion
Sourdough Discard Bacon and Cheddar Breakfast Muffins are savory, cheesy, and satisfying with tender crumb and smoky bacon flavor. Easy to bake and perfect for meal prep or brunch, these muffins are a delicious way to use sourdough discard while creating a hearty breakfast favorite.