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
Scale
- 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.