Sourdough Bacon Muffins
Sourdough Bacon Muffins are the perfect savory treat for breakfast or brunch, combining the comforting tang of sourdough starter discard with the smoky, crispy goodness of crumbled bacon and gooey melted cheddar cheese. These muffins are light, fluffy, and packed with flavor, with just a hint of green onion for a subtle bite if you choose to add them. Quick and easy to make in just 35 minutes, they feature simple pantry staples and a creative way to use up unfed sourdough starter. Whether served warm or at room temperature, these hearty muffins are ideal on their own or paired with a cup of coffee for an irresistible start to your day. Perfect for sourdough enthusiasts and bacon lovers alike, this recipe is a must-try fusion of comfort food and creative baking.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 100 grams cooked bacon, crumbled
- 120 grams shredded sharp cheddar cheese
- 200 grams sourdough starter discard (unfed)
- 120 milliliters whole milk
- 60 grams unsalted butter, melted
- 1 large egg
- 2 tablespoons chopped green onions (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Add the crumbled bacon and shredded cheddar cheese to the dry ingredients, making sure they are evenly distributed.
In a separate bowl, combine the sourdough starter discard, milk, melted butter, and egg. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix.
If using green onions, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
