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Bacon and cheese muffins garnished with fresh chives on a wooden cutting board with a wedge of cheese and cooked bacon in the background.
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5 from 7 votes

Bacon and Cheese Muffins

These bite sized savory cheese and bacon muffins are packed with flavor. Perfect for breakfast, brunch, or snacking in between.
Course Baked Goods
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 dozen
Calories 155kcal
Author Lisa Bynum

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.

Video

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.

Nutrition

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 170mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 0.7g | Vitamin A: 120IU | Vitamin C: 0.3mg | Calcium: 95mg | Iron: 0.5mg
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