Bacon and Cheese Muffins
Savory bacon and cheese muffins are packed with bold flavor and simple ingredients, making it an easy mini muffin recipe perfect for brunch, parties, or grab-and-go snacks.
Bacon and cheese muffins are rich, cheesy, just a little spicy, and packed with smoky bacon in every bite. They are perfect for brunch spreads, game day trays, or honestly… just standing in the kitchen with a hot cup of coffee and eating three in a row (no judgment).
Recipe at a glance
- Bite-sized and perfect for parties
- Loaded with sharp cheddar and smoky bacon
- Simple, no-fuss batter—no mixer needed
- Ready in about 30 minutes
- Freezer-friendly for make-ahead snacks
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Ingredients you will need
These savory cheese muffins the kind of thing people try once and immediately ask for the recipe. To make bacon cheddar cheese muffins, you will need:
See the recipe card for full information on ingredients and quantities.
- All-purpose flour – The base of the muffins, giving them structure while still keeping them tender.
- Baking powder – Provides the lift that makes these muffins light instead of dense.
- Sharp cheddar cheese – The star of the show. Sharp cheddar brings bold flavor and that irresistible melty texture.
- Bacon – Adds smoky, savory depth. You can use freshly cooked bacon for the best flavor or bacon bits for convenience.
- Fresh chives – A mild onion flavor that brightens up the richness of the cheese and bacon.
- Cayenne pepper – Just a pinch gives a subtle kick without making the muffins spicy.
- Unsalted butter – Creates a rich, moist crumb and enhances the overall flavor.
- Sour cream – Keeps the muffins tender and adds a slight tang that balances the richness.
- Milk – Helps bring the batter together and ensures the right consistency.
Substitutions and variations
One of the best things about these bacon and cheese muffins is how easy they are to customize based on what you have on hand or your flavor preferences.
- Cheese – Swap the sharp cheddar for Colby Jack, Monterey Jack, Pepper Jack, or even smoked gouda for a deeper flavor. Pepper Jack is great if you want a little extra heat.
- Bacon – You can use turkey bacon or store-bought bacon bits for convenience. Crumbled cooked sausage also works well for a different twist.
- Sour cream – Plain Greek yogurt is an easy substitute and gives a similar tangy flavor with a little extra protein.
- Milk – Any milk will work here—whole, 2%, or even unsweetened almond milk in a pinch.
- Butter – You can replace part of the butter with vegetable oil (try half butter, half oil) for a slightly lighter texture.
- Chives – No chives? Use green onions or leave them out entirely.
- Spicy kick – Add ¼ teaspoon extra cayenne, diced jalapeños, or a dash of hot sauce to the batter.
- Garlic lover’s version – Mix in ½ teaspoon garlic powder or a little roasted garlic for extra depth.
- Breakfast muffins – Add scrambled eggs and swap bacon for sausage to turn these into a hearty breakfast bite.
- Herb-loaded – Stir in fresh herbs like parsley, thyme, or rosemary for a more elevated flavor.
- Loaded muffins – Add extras like diced bell peppers, caramelized onions, or even a little cream cheese tucked into the center.
- Make it lighter – Use reduced-fat cheese and sour cream, swap half the butter for Greek yogurt, or use turkey bacon instead of pork.
How to make bacon and cheese muffins
Step 1: Preheat your oven to 375°F. In a large mixing bowl, combine the flour, baking powder, cheddar cheese, bacon, chives, salt, and cayenne pepper.
Step 2: In a medium bowl, whisk together the melted butter, sour cream, and milk until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick.
Step 4: Spoon the batter into a greased mini muffin pan, filling the muffin cups about three-quarters full.
Step 5: Bake for 15–20 minutes, or until the muffins are golden brown and a toothpick inserted near the center comes out clean. Cool in a wire rack.
Tips for success
- Don’t overmix – Stir just until combined to keep the muffins tender.
- Use freshly shredded cheese – It melts better and gives a smoother texture than pre-shredded.
- Cook bacon until crisp – This keeps it from getting chewy inside the muffins.
- Grease your muffin tin well – These are cheesy and can stick. You can also use mini muffin liners for easy removal.
Serving suggestions
These cheddar muffins are incredibly versatile, which makes them perfect for just about any occasion—from casual breakfasts to party spreads.
- For breakfast or brunch: Serve them warm alongside scrambled or fried eggs, cheddar cheese grits, hot curried fruit salad, or yogurt with granola.
- As an appetizer: Arrange the mini muffins on a platter and serve with buttermilk ranch dressing or a herbed dipping sauce, honey butter for a sweet-savory combo, or a light drizzle of hot honey for a little kick.
- For lunch: Pair a few muffins with a bowl of tomato basil bisque or old fashioned potato soup, a simple green shrimp and spinach salad with hot bacon vinaigrette, or Kentucky hot brown sandwich for a heartier meal.
- Game day or party food: These are perfect finger food when served on a tray with other appetizers like Baja grilled catfish sliders, honey garlic chicken wings, or hot corn dip with cream cheese.
- As a side dish: Use them in place of bread or rolls alongside cowboy chili, chicken noodle soup from scratch, or stovetop braised beef tips with gravy.
Storage, freezing, and reheating instructions
Storage. Store leftover muffins in an airtight container in the refrigerator for up to 4 days.
Freezing. Let the muffins cool completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
Reheating. warm in the microwave for 20–30 seconds or in a 300°F oven until heated through. You can also heat for 3–5 minutes in an air fryer, or until warmed through.
Bacon and cheese muffin FAQ’s
Yes! This recipe makes about 10–12 standard muffins. Bake for 22–26 minutes.
Absolutely. These reheat beautifully, making them perfect for prepping in advance.
Yes, this recipe doubles well. Just make sure to mix in a large enough bowl so everything combines evenly.
Yes, but they’re best slightly warm when the cheese is soft and the flavors are more pronounced.
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If you made Bacon and Cheese Muffins, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Bacon and Cheese Muffins
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 cups shredded sharp cheddar cheese
- 2-3 slices cooked bacon, chopped (or 1-2.5 ounce bag of store-bought real bacon bits)
- 1 tablespoon chopped fresh chives
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup unsalted butter, melted
- 1 (8 ounce) container sour cream
- ½ cup milk
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the flour, baking powder, cheese, bacon, chives, salt, and cayenne pepper.
- In a separate bowl, whisk together the melted butter, sour cream, and milk.
- Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be thick.
- Spoon the batter into a greased mini muffin pan.
- Bake for 15–20 minutes, or until the muffins are golden and a toothpick inserted near the center comes out clean.
Notes
- Batter will be very thick—do not overmix.
- Fill mini muffin cups about ¾ full.
- Grease pan well or use liners to prevent sticking.
- Bake until golden and a toothpick comes out clean.
- Makes about 36–40 mini muffins.
I used a regular muffin pan; however, they don’t rise a lot during baking which is probably why they look small.
These picture to be somewhat small. Are they “mini” muffins” or regular size?
Whoops! Thanks for bringing that to my attention! I have updated the recipe.
Sounds great but the recipe calls for kosher salt and cayenne pepper yet in the instructions these items aren’t mentioned…what do we do with them?
Anything with bacon is a winner in my eyes! Great recipe- thanks for sharing.
These look and sound amazing! We may be trying them this weekend!
I love the bacon-cheddar combo. Sounds like the perfect breakfast 🙂
Isn’t it funny the things we’ll do for others but not for ourselves? I’m so glad you treated yourself to these delicious muffins!
Lisa, love reading your blog. Am proud of my “adopted granddaughter”. Love ya
oh my goodness. yummmm!