These Savory Bacon & Cheddar Cheese Muffins are like little bites of heaven! They’re the perfect savory treat for breakfast, brunch, or any time you’re craving something cheesy and delicious. I love how the crispy bacon and sharp cheddar cheese complement each other, and the hint of garlic and onion powder adds an extra layer of flavor. These mini muffins are so easy to make and always a crowd-pleaser. They’re perfect for serving at parties or enjoying as a quick and satisfying snack.
Why You’ll Love These Savory Muffins
- Savory and Satisfying: These muffins are packed with bacon, cheese, and a hint of savory spices, making them a delicious and satisfying treat.
- Easy to Make: With a simple batter and minimal prep time, these muffins are a breeze to whip up.
- Perfect for Any Occasion: They’re great for breakfast, brunch, snacks, appetizers, or even a light meal.
- Kid-Friendly: Even picky eaters will love these cheesy, bacon-filled muffins.
Ingredients for Savory Bacon & Cheddar Cheese Muffins
Here’s what you’ll need to make these savory delights. I’ve divided them up for clarity, but the full list with measurements is in the recipe card directly below.
Dry Ingredients
- All-purpose flour (Dry Ingredient)
- Granulated sugar (Sweetener)
- Baking powder (Leavening Agent)
- Garlic powder (Spice)
- Onion powder (Spice)
- Morton kosher salt (Seasoning)
Wet Ingredients
- Whole milk (Liquid)
- Sour cream (Dairy)
- Unsalted butter, melted (Fat)
- Large egg (Binder)
Add-ins
- Sharp cheddar cheese, shredded (Dairy)
- Fried & crumbled bacon (Meat)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this recipe as is, but here are a few variations you might want to try:
- Add Heat: Incorporate a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
- Herbaceous Twist: Stir in some chopped fresh chives, parsley, or thyme for added flavor.
- Different Cheese: Experiment with other cheeses, like Monterey Jack, pepper jack, or Gruyere.
- Veggie Boost: Add some finely diced red bell pepper, jalapeño, or green onions to the batter.
How to Make Savory Bacon & Cheddar Cheese Muffins
Let me show you how simple it is to make these Savory Bacon & Cheddar Cheese Muffins:
Preheat Oven and Prepare Muffin Pan
- First, I preheat my oven to 400 degrees F.
- Then, I grease a mini muffin pan with nonstick spray or line it with muffin liners.
Combine Dry Ingredients
- In a medium bowl, I whisk together the flour, sugar, baking powder, garlic powder, onion powder, and salt.
Combine Wet Ingredients
- In a separate large bowl, I whisk together the milk, sour cream, melted butter, and egg until everything is well combined.
Combine Wet and Dry Ingredients
- I pour the dry ingredients into the wet ingredients and gently fold them together until most of the flour is absorbed.
Add Cheese and Bacon
- I add the shredded cheddar cheese and crumbled bacon to the batter.
- Then, I fold everything together until it’s just combined.
- I like to let the batter rest for 30 minutes at room temperature (optional).
Fill Muffin Cups and Bake
- I fill each muffin cup to the top with about 2 tablespoons of batter. There should be enough batter to fill all 24 mini muffin cups.
- I bake for 12-15 minutes, or until the muffins are golden brown.
Cool and Serve
- I let the muffins cool in the pan on a wire rack for about 5-10 minutes before removing them.
Tips and Tricks
Here are a few tips I’ve learned to make these muffins even better:
- Rest the Batter: Allowing the batter to rest for 30 minutes helps to create a more tender muffin (optional).
- Use Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
- Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix until just combined.
How to Serve
These Savory Bacon & Cheddar Cheese Muffins are incredibly versatile. Here are a few serving suggestions:
- Breakfast or Brunch: Serve them warm alongside eggs, fruit, or your favorite breakfast dishes.
- Appetizers: They’re perfect for serving as a savory appetizer at parties or gatherings.
- Snacks: Enjoy them as a quick and satisfying snack any time of day.
- Lunchbox: Pack them in a lunchbox with some fruit and vegetables for a tasty and filling meal.
Make Ahead and Storage
These muffins are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
FAQs
Here are some answers to frequently asked questions about this recipe:
- Can I use a different type of cheese?
- Absolutely! Feel free to use your favorite cheese or whatever you have on hand.
- Can I make these without bacon?
- Yes, you can omit the bacon for a vegetarian version.
- Can I freeze these muffins?
- Yes, you can freeze these muffins. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.
Enjoy these delicious and savory Bacon & Cheddar Cheese Muffins! They’re a guaranteed crowd-pleaser that’s perfect for any occasion.
Print
Savory Bacon & Cheddar Cheese Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast, Brunch, Side Dish
- Cuisine: American
Description
These savory muffins are packed with crispy bacon, sharp cheddar cheese, and a hint of garlic and onion. They’re perfect for breakfast, brunch, or as a side dish.
Ingredients
- 1 1/2 cups (195g) all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 3/4 cup (178ml) whole milk
- 1/3 cup (80g) sour cream
- 1/4 cup (4 tablespoons; 57g) unsalted butter, melted
- 1 large egg
- 6 ounces (1 1/2 cups) sharp cheddar cheese, shredded
- 3/4 cup fried and crumbled bacon
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, garlic powder, onion powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together the milk, sour cream, melted butter, and egg until well combined.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Fold gently until most of the flour is absorbed.
- Add Cheese and Bacon: Add the shredded cheese and crumbled bacon to the batter. Fold until just combined.
- Optional Rest: For a lighter texture, let the batter rest for 30 minutes at room temperature before baking. This step is optional but recommended.
- Fill Muffin Cups: Grease a mini muffin pan with nonstick spray or line it with muffin liners. Fill each muffin cup to the top with about 2 tablespoons of batter. You should have enough batter for 24 mini muffins.
- Bake: Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them.
Notes
- Bacon: Cook your bacon until crispy before crumbling it and adding it to the batter.
- Cheese: You can use other types of cheese, such as Monterey Jack, Colby, or a blend of your favorites.
- Muffin Size: This recipe is for mini muffins. If you want to make standard-size muffins, you’ll need to adjust the baking time to about 18-22 minutes.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.