Irresistibly Delicious Sourdough Discard Bacon And Cheddar Muffins Recipe
These Sourdough Discard Bacon and Cheddar Muffins are irresistibly delicious, featuring a delightful tang from sourdough discard combined with crispy bacon and sharp cheddar for a moist and flavorful treat perfect for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Ingredients
- 1 cup sourdough discard (adds a delightful tang and moistness to muffins)
- 2 cups all-purpose flour (forms the base for a fluffy muffin texture)
- 2 teaspoons baking powder (ensures muffins rise splendidly)
- 1 teaspoon salt (enhances all flavors)
- 6 ounces bacon (cooked and crumbled)
- 1 cup cheddar cheese (shredded, sharp cheddar works wonderfully)
- 1/2 cup milk (adds moisture, substitute with almond milk for dairy-free)
- 2 large eggs (binds ingredients together)
- 1/2 cup butter (melted, gives a lovely crumb)
Instructions
- Preheat Oven: Preheat your oven to 375°F.
- Mix Wet Ingredients: In a large bowl, combine sourdough discard with milk and beaten eggs. Whisk until smooth.
- Combine Dry Ingredients: In another bowl, stir together flour, baking powder, and salt.
- Combine Mixtures: Gradually add dry ingredients to wet mix, stirring gently to combine.
- Add Bacon and Cheese: Toss in crumbled bacon and shredded cheddar, folding until just combined.
- Fill Muffin Tin: Scoop the batter into a greased muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.