These are my cheese and bacon muffins and they're one of my favourite things to make for breakfast or as a midweek snack. Taking less than 5 minutes to prepare, these bacon cheese muffins are made combining a handful of simple ingredients and result in the most delicious, moist, flavourful bite!
These bacon and cheese savoury muffins are honestly SO good. This recipe makes 12 muffins, so you can either store them away in the fridge for up to 4 days, or you can do what I've done which is freeze half of them for the following week and stored the other 6 in the fridge for an easy grab and go breakfast or snack!
My easy bread bites recipe is a great option for a quick snack too! Why not spread some of my espresso butter over them for a delicious breakfast alternative. If you're looking for a sweet breakfast option, then my hot honey fruit pies are such a good shout.
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Why you'll love this recipe
Simple: This bacon cheese muffin recipe is really easy to follow requiring a handful of dry ingredients and wet ingredients. Combine altogether then place into a muffin tray and bake! Simple!
Tasty: The combination of the salty bacon with the cheesy cheddar and mozzarella with the freshness coming from the green onions and parsley is SO good.
Meal prep: These cheese bacon muffins are a really good option for meal prep. As I mention above, this recipe makes 12 muffins, so you can easily eat them throughout the week!
If you're looking for some more fun breakfast recipes, then my scrambled egg burger or my sardines and eggs shakshuka-style recipe is for you!
Ingredients
All purpose flour: I've used organic all purpose flour for this recipe. If you only have self-raising flour, then omit the baking powder.
Baking powder: You'll need 3 teaspoons of baking powder to help the muffins rise. As I mention above, if you've got self-raising flour, then you don't need baking powder.
Cheese: I've used a combination of cheddar cheese and grated mozzarella cheese. You could also use goats cheese, blue cheese, or any other kind of cheese you fancy. To make it vegan, choose a plant-based alternative.
Green onion: Or spring onion, I've added these in for a bit of freshness. You could also use chives or red onion.
Seasonings: You'll need kosher salt, black pepper, and then you can optionally add in some garlic granules and/or onion granules if you fancy! If you like things spicy, you could add in some chilli flakes too.
Yogurt: I've used Greek yogurt for an extra moist result. If you're trying to make these plant-based, opt for an unsweetened yoghurt alternative.
Egg: Just one egg is needed for this recipe to bind the ingredients. Omit and replace with a tablespoon of olive oil if you're making this vegan.
Milk: Regular milk is perfect for this recipe. For a plant-based alternative, I'd recommend using unsweetened soy milk.
Melted butter: You'll need melted butter for the muffin mixture and also to grease the muffin tin. Use a plant-based alternative if you want to make this recipe vegan.
Bacon: I used streaky bacon and fried it until crispy. For vegans, I'd recommend grating tofu and frying it in olive oil and smoked paprika to create a similar texture and flavour.
Step by step instructions with photos
Step 1: In a large bowl, combine your all purpose flour and baking powder and give it a whisk. Then add in your grated cheeses (keep a little bit for topping), chopped green onions, salt, pepper, and any other additional seasonings you personally want to add in. Give it all a good mix.
Step 2: In another slightly smaller bowl, combine your melted butter, yogurt, milk, and egg. Whisk until combined.
Step 3: Pour the wet ingredients into the dry ingredients and add in the chopped crispy bacon bits too (leaving a little handful for topping). Combine using a spatula until everything is incorporated. You want a sticky but not runny dough.
Step 4: Preheat your oven to 180C/355F fan. Get some extra melted butter and brush your muffin tin.
Step 5: Using an ice cream scoop or two spoons, evenly dollop the mixture into the 12 muffin tin casings. Top with your leftover grated cheddar, grated mozzarella, and chopped bacon bits. Place in the oven for 25 minutes until the tops of your muffin are golden brown and the inside is light and fluffy.
Step 6: Remove your cheese and bacon muffins from the oven and optionally top with a parsley and garlic butter. Enjoy warm or cool!
What to do with leftovers
Storage: Leave your muffins to cool, then place them in an airtight bag or container and into the fridge for up to 4 days.
Freezing: Place any leftover muffins with space between onto a tray and into the freezer. Once they've been freezing for an hour, remove them from the tray and place them into an airtight bag or container. Place them back into the freezer and consume within 3 months.
Reheating: From the fridge, simply eat them cold or place them into the oven for 10 minutes or in the microwave until piping hot. From frozen, make sure to thaw overnight in the fridge and then follow the same instructions as if from the fridge.
FAQs
Absolutely, make sure to double up all the quantities! You'll probably need another large bowl and definitely need another tray for cooking.
For sure! Replace the cheeses with vegan alternatives. Omit the egg and replace it with 1 tablespoon of olive oil. Use plant-based milk, yogurt, and butter. For the bacon, use extra firm tofu. Grate it and then pan fry it in some olive oil and paprika. Once it's crispy, you then have your plant-based crispy bacon alternative.
Don't overmix the batter! We also use Greek yogurt in the dough to keep things moist.
Other recipes you might enjoy!
If you tried this Bacon and Cheese Muffin recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Cheese and Bacon Muffins (the best version)
Ingredients
Dry ingredients
- 300g all purpose flour
- 3 teaspoon baking powder
- 100g mozzarella grated
- 100g cheddar grated
- 3 green onions finely sliced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic granules optional
- ¼ teaspoon onion granules optional
Wet ingredients
- 1 egg
- 100g Greek yogurt
- 250ml milk
- 40g melted butter
Other
- 200g bacon cooked until brown and crispy, chopped into little pieces
- Butter melted
- Parsley finely chopped
- 1 garlic cloves
Instructions
- In a large bowl, combine your all purpose flour and baking powder and give it a whisk. Then add in your grated cheeses (keep a little bit for the topping), chopped green onions, salt, pepper, and any other additional seasonings you personally want to add in. Give it all a good mix.
- In another slightly smaller bowl, combine your melted butter, yogurt, milk, and egg. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and add in the chopped crispy bacon bits too (leaving a little handful for the topping). Combine using a spatula until everything is incorporated. You want a sticky but not runny dough.
- Preheat your oven to 180C/355F fan. Get some extra melted butter and brush your muffin tin so that the muffins don't stick when cooking.
- Using an ice cream scoop or two spoons, evenly dollop the mixture into the 12 muffin tin casings. Evenly top with your leftover grated cheddar, grated mozzarella, and chopped bacon bits. Once your oven has reached temperature, place in the oven for 25 minutes until the tops of your muffin are golden brown and the inside is light and fluffy.
- Remove your cheese and bacon muffins from the oven and optionally top with a parsley and garlic butter. Enjoy warm or cool!
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