These bite sized savory cheese and bacon muffins are packed with flavor. Perfect for breakfast, brunch, or snacking in between.
These little bacon cheddar muffins are perfect. Perfect for breakfast. Perfect for brunch. Perfect for snacking. Perfect with a salad. Perfect with soup. Eh, I’m beginning to sound like a Dr. Seuss book. . .
I always seem to make these for someone else. I make them for tailgating, I make them for office breakfast parties, I make them for baby showers. If the husband is lucky, I might let him have ONE.
But I never make them just for us. I finally changed my mind one lazy Saturday morning. If these are so darn good, why should I only reserve them for special occasions? Why can’t a lazy Saturday morning at home with a hot cup of coffee be a special occasion?
How to Make Cheese and Bacon Muffins
Even if you are new to baking or don’t consider yourself a baker at all, cheese and bacon muffins are just about foolproof.
Before you get started, go ahead and melt two sticks of butter and let it cool.
Step one. Preheat that oven to 375 degrees.
Step two. In a large mixing bowl, combine two cups of all-purpose flour, three teaspoons of baking powder, two cups of sharp shredded cheddar cheese and three slices of cooked and diced bacon. You can also substitute the bacon for one (1.25 ounce) bag of bacon bits.
Add in some fresh or dried chopped chives, salt and cayenne pepper.
Step three. In a separate bowl, combine the melted butter, eight ounces of sour cream and 1/2 cup of milk. Whisk them together until combined. It will look thick and creamy once it’s mixed.
Step four. Combine the wet and dry ingredients. This is a lot easier to do if you have a stand mixer with a paddle attachment. This dawned on me at I’m getting an arm workout with a wooden spoon. Mix just until the ingredients are moistened. The batter will be thick and moist.
Step five. I like to bake these in a mini muffin pan like this one. The muffins pop right out after they are baked. Fill the cups right up to the top, they don’t rise very much during baking. But don’t overfill them.
Step six. Bake the muffins for 15-20 minutes until they are golden. Allow the muffins to rest cool in the pan for five minutes after removing them from the oven. Then transfer them to a cooling rack.
How to Store Cheese and Bacon Muffins
Cooled muffins should be stored in a plastic bag or container with a lid in a cool dry place. They should eaten within a week.
Cheese and bacon muffins also freeze well. Simply put them in a resealable plastic bag, squeeze as much air out as you can, seal the bag and store them in the freezer for up to six months.
After I baked these muffins, we enjoyed them for breakfast. And then a few hours later as I walked through the kitchen and spotted the container sitting on the counter, I enjoyed them as a mid-morning snack. Then I enjoyed one for lunch. And another in the afternoon. And another right before dinner. And another . . .
Okay, I’ll stop here. You’ll just have to make them for yourself to see what I’m talking about.
You Might Also Like:
Bacon Cheddar Muffins
- 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
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 cup 2 sticks unsalted butter, melted
- 1 cup 8 oz. sour cream
- 1/2 cup milk
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, cheese, bacon, chives, salt and pepper.
- In a separate bowl, combine melted butter, sour cream, and milk.
- Combine wet ingredients with dry ingredients. Batter will be thick.
- Spoon batter into a greased mini muffin pan.
- Bake for 15-20 minutes until muffins are golden and a toothpick inserted near the center comes out clean.