Cheese and Bacon Muffins (the best version)

Bacon and cheese muffins in a baking tin on a white background.

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Cheese and Bacon Muffins (the best version)

These are my cheese and bacon muffins and they're one of my favourite things to make for breakfast or as a midweek snack.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Breakfast, Snack

Cuisine: American, European

Servings: muffins

Calories: 199kcal

Author: Emily Roz

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!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make 24 muffins.

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.

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