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5 from 49 votes

Bacon & Cheddar Cheese Muffins

These Savory Bacon & Cheddar Cheese Muffins are so moist and flavorful. Serve them as a side dish or even for breakfast. They are always a crowd-pleaser!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Servings: 24 muffins
Calories: 103kcal
Author: Brianna May

Ingredients

  • 1 ½ cups (195 g) all purpose flour
  • 1 Tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon EACH granulated garlic & onion powder
  • ½ teaspoon Morton kosher salt
  • ¾ cup (178 ml) whole milk
  • ⅓ cup (80 g) sour cream
  • ¼ cup (4 Tablespoons; 57 g) unsalted butter, melted
  • 1 large egg
  • 6 ounces (1 ½ cups) sharp cheddar cheese, shredded*
  • ¾ cup fried & crumbled bacon*

Instructions

  • Preheat the oven to 400 degrees. In a medium bowl, whisk together the flour, sugar, baking powder, 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 milk and egg mixture. Fold until most of the flour has absorbed.
  • Add the cheese and bacon. Fold until just combined. Optional: Allow the batter to rest for 30 minutes at room temperature before baking.
  • Grease a mini muffin pan with nonstick spray or line the pan with muffin liners. Fill each muffin cup to the top with about 2 Tablespoons of batter. There should be enough to fill all 24 muffin cups.
  • Bake for 12-15 minutes or until golden brown. Allow the muffins to cool in the pan on a wire rack for about 5-10 minutes before removing.

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Cheese: I recommend a sharp cheese so the flavor comes through, like sharp yellow or white cheddar, gruyere, pepper jack, etc.
  • Bacon: In a frying pan, over medium heat, fry about 1 12-ounce package of bacon. Once it cools, crumble it into small pieces. Use only ¾ cup. Save the leftover bacon grease and bacon strips for soups, salads, or sandwiches!
  • Grate the cheese at home. Most store-bought shredded cheese is coated in anti-caking agents to prevent it from clumping. This affects its flavor and ability to melt.  Buy blocks of cheese and grate it at home for the best results. 
  • Use a food scale. This is the best way to measure ingredients accurately when baking. The most common cause of dry baked goods is too much flour. If you do not have a scale, be sure to spoon the flour into the measuring cup and level it with the back of a butter knife. Do not scoop and pack the flour into the measuring cups. 
  • Rest the batter. Resting the batter for about 30 minutes before baking creates tall domed muffins. 
  • Store leftovers in the fridge. They should stay fresh in an airtight container or resealable plastic bag for 4-5 days.

Nutrition

Calories: 103kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 243mg | Fiber: 0.2g | Sugar: 1g