These Savory Bacon & Cheddar Cheese Muffins are moist, flavorful, and versatile. Serve them as a side or for breakfast — they’re always a crowd-pleaser.
These bacon and cheddar mini muffins are easy to make and seriously addictive. They’re similar in convenience to classic favorites like easy homemade biscuits or simple cornbread, but with a savory twist. If you prefer a different cheese, choose from many suitable substitutes to match your taste.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Bacon & Cheese Muffins
- Expert Tips & Variations
- Recipe FAQs
- More Bread Recipes
- Bacon & Cheddar Cheese Muffins Recipe
Why You’ll Love This Recipe
- Cheesy: Packed with 1.5 cups of cheese that crisps at the edges and on top.
- Full of bacon: The batter contains plenty of crispy bacon pieces for savory bites.
- Moist: Milk, sour cream, butter, and cheese keep these muffins tender.
- Mini: Made in a mini muffin tin for perfect bite-size portions (you can also use a standard tin).
- Great side dish: Savory muffins work well for barbecues, parties, or weekend breakfasts.
- Quick & easy: Ready in about 30 minutes with common pantry ingredients.
Ingredients & Substitutions
- Kosher salt: Recipes are tested with Morton kosher salt. If you use table salt, reduce the amount.
- Cheese: A sharp cheese (like sharp cheddar, gruyere, or pepper jack) gives the best flavor.
- Bacon: Fry about a 12-ounce package of bacon, cool, and crumble. Use 3/4 cup crumbled bacon in the batter and save extra bacon or grease for other uses.
Complete ingredient amounts are listed on the recipe card below.
How to Make Bacon & Cheese Muffins
Quick Overview
- Whisk the dry ingredients.
- Mix the wet ingredients.
- Combine, add cheese and bacon, and rest if desired.
- Scoop into a mini muffin pan and bake.
Step by Step Instructions
Resting the batter yields taller, domed muffins.
Step 1: Preheat the oven to 400°F. In a medium bowl, whisk together the flour, sugar, baking powder, granulated garlic, onion powder, and salt.
Step 2: In a separate large bowl, whisk milk, sour cream, melted butter, and the egg until combined.
Step 3: Add the dry ingredients to the wet mixture and fold until most of the flour is incorporated.
Step 4: Fold in the shredded cheese and crumbled bacon until just combined. Optionally let the batter rest for 30 minutes at room temperature.
Step 5: Grease a mini muffin pan or use liners. Fill each cup to the top with about 2 tablespoons of batter (should fill 24 mini cups).
Step 6: Bake 12–15 minutes until golden brown. Cool in the pan on a wire rack for 5–10 minutes before removing.
Expert Tips & Variations
- Grate cheese from a block: Pre-shredded cheese often contains anti-caking agents that affect melt and flavor. Grating at home yields better texture and taste.
- Measure flour correctly: Use a food scale for accuracy. If you don’t have one, spoon flour into the cup and level it with a knife — don’t pack the flour down.
- Rest the batter: A 30-minute rest at room temperature helps create taller muffin domes.
- Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days.
Recipe FAQs
Avoid overbaking and using too much flour. Use a timer and measure flour accurately (a food scale is best). The combination of cheese, sour cream, and butter helps keep these muffins moist.
More Bread Recipes
Breakfast
Blueberry Coffee Cake with Greek Yogurt & Streusel
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Savory Pumpkin Muffins with Parmesan & Herbs
Bread
Easy Cheddar Drop Biscuits
Bread
Savory Zucchini Muffins with Cheddar Cheese
If you try this recipe, please leave a star rating in the recipe card and/or comment — feedback is always appreciated.
Bacon & Cheddar Cheese Muffins
Ingredients
- 1 1/2 cups (195 g) all purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon EACH granulated garlic & onion powder
- 1/2 teaspoon Morton kosher salt
- 3/4 cup (178 ml) whole milk
- 1/3 cup (80 g) sour cream
- 1/4 cup (4 Tablespoons; 57 g) unsalted butter, melted
- 1 large egg
- 6 ounces (1 1/2 cups) sharp cheddar cheese, shredded*
- 3/4 cup fried & crumbled bacon*
Instructions
- Preheat the oven to 400°F. In a medium bowl, whisk together the flour, sugar, baking powder, granulated garlic, onion powder, and salt.
- In a separate large bowl, whisk together the milk, sour cream, melted butter, and egg until well combined.
- Pour the dry ingredients into the wet mixture and fold until most of the flour is absorbed.
- Add the shredded cheese and crumbled bacon, folding until just combined. Optionally let the batter rest for 30 minutes.
- Grease a mini muffin pan or line with liners. Fill each cup to the top with about 2 tablespoons of batter (24 mini muffins).
- Bake 12–15 minutes until golden brown. Cool in the pan on a wire rack for 5–10 minutes before removing.
Notes
- Kosher salt: Recipes are tested with Morton kosher salt. Reduce amounts if using table salt.
- Cheese: Choose a sharp cheese for the best flavor.
- Bacon: Fry a 12-ounce package, cool, crumble, and use 3/4 cup in the batter. Save any extra bacon and grease for other dishes.
- Grate cheese at home: Freshly grated cheese melts and tastes better than pre-shredded varieties.
- Measure accurately: A food scale prevents adding too much flour. If you don’t have one, spoon and level flour into measuring cups.
- Rest the batter: Resting for 30 minutes helps create taller muffin domes.
- Storage: Keep leftovers in an airtight container in the fridge for 4–5 days.
Nutrition
| Carbohydrates: 7g
| Protein: 5g
| Fat: 6g
| Sodium: 243mg
Nutrition information is an approximation.