Savory Sourdough Discard Muffins
These Savory Sourdough Discard Muffins are a delicious way to use up your sourdough starter discard. Packed with cheddar cheese, bacon or ham, and green onions, they make for a perfect savory snack or side dish. The muffins are tender and flavorful, with a subtle tang from the sourdough. They're easy to make and great for breakfast, lunch, or even a quick grab-and-go snack. Customize them with your favorite cheese or herbs for an extra twist!
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon dried thyme or rosemary optional
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter or olive oil
- 1 cup shredded cheddar cheese or your favorite cheese
- 1/2 cup cooked and crumbled bacon or diced ham optional
- 1/4 cup chopped green onions optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and herbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the sourdough discard, eggs, milk, and melted butter or olive oil until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in Cheese and Add-ins: Gently fold in the shredded cheese, crumbled bacon or ham (if using), and chopped green onions until evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
NUTRITIONAL INFORMATION (per muffin):
- Fat: 12g
- Carbohydrates: 18g
- Protein: 7g
- Sugar: 1g
- Fiber: 1g
Notes
Recipe Tips:
- Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and sourdough discard are at room temperature. This helps the ingredients blend more smoothly and results in lighter, fluffier muffins.
- Customize the Add-Ins: Feel free to switch up the cheese, meats, and veggies to suit your taste. Try using different cheeses like Gruyère or feta, or replace the bacon with cooked sausage, ham, or even chopped spinach for a vegetarian option.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins instead of light, fluffy ones.
- Make Ahead: These muffins store well! You can bake them in advance and store them in an airtight container for up to 3 days at room temperature, or in the refrigerator for up to a week. They also freeze well for up to 3 months. Reheat in the microwave or oven before serving.
- Adjust for Dietary Preferences: Substitute the dairy with plant-based milk and cheese to make these muffins dairy-free. For gluten-free muffins, use a gluten-free flour blend in place of all-purpose flour.
- Extra Crunch: If you like a bit of crunch on top, sprinkle the muffins with some extra shredded cheese or breadcrumbs before baking for a crisp, cheesy top.
- Portioning Batter: Use a large ice cream scoop or spoon to ensure the batter is evenly portioned into the muffin tin, helping each muffin bake uniformly.
These tips will help ensure your savory muffins turn out perfectly every time!