These Savory Bacon & Cheddar Cheese Muffins are moist, flavorful, and versatile—perfect as a breakfast bite or a savory side. They’re easy to make and always a favorite with guests.
These mini bacon and cheddar muffins are irresistible and quick to prepare. They have the same comforting simplicity as classic homemade biscuits or a simple cornbread, but with extra savory goodness from cheese and bacon.
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
- Recipe Card
Why You’ll Love This Recipe
- Loaded with cheese: The recipe uses 1.5 cups of sharp cheese for rich flavor and crispy, golden edges.
- Plenty of bacon: Crispy bacon is folded into the batter so every bite is savory.
- Moist texture: Milk, sour cream, butter, and cheese keep the muffins tender and never dry.
- Mini size: Made in mini muffin tins for a fun, snackable serving—though you can use a standard tin if you prefer.
- Great side dish: These savory muffins work well for brunch, barbecues, potlucks, or game day.
- Quick and simple: The recipe comes together in about 30 minutes using common pantry ingredients.
Ingredients & Substitutions
- Kosher salt: Recipes are tested with Morton kosher salt. If you use table salt, reduce the amount because table salt is finer and saltier by volume.
- Cheese: A sharp cheese—such as sharp cheddar, gruyere, or pepper jack—works best to ensure the flavor stands out.
- Bacon: Cook about a 12-ounce package of bacon, cool and crumble it, and measure 3/4 cup for the batter. Save any extra bacon and bacon grease for other dishes.
See the recipe card below for the complete ingredient list and exact amounts.
How to Make Bacon & Cheese Muffins
Quick Overview
- Combine dry ingredients.
- Mix wet ingredients.
- Fold everything together, fill the muffin pan, and bake.
Step by Step Instructions
Tip: Rest the batter for taller, domed muffins.
Step 1: Preheat the oven to 400°F (200°C). In a medium bowl, whisk together the flour, sugar, baking powder, garlic powder, onion powder, and salt.
Step 2: In a large bowl, whisk together the milk, sour cream, melted butter, and egg until smooth.
Step 3: Add the dry ingredients to the wet ingredients and fold until most of the flour is incorporated; don’t overmix.
Step 4: Fold in the shredded cheese and crumbled bacon until just combined. (Optional: let the batter rest at room temperature for 30 minutes for higher-rising muffins.)
Step 5: Grease a mini muffin tin or line with liners. Fill each cup to the top—about 2 tablespoons of batter. This yields 24 mini muffins.
Step 6: Bake 12–15 minutes, until golden brown. Let the muffins cool in the pan on a wire rack for 5–10 minutes before removing.
Expert Tips & Variations
- Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that affect melt and flavor. Grating from a block gives better texture.
- Measure flour correctly: Use a food scale or spoon-and-level the flour into measuring cups to avoid packing in too much flour, which makes baked goods dry.
- Batter rest: Letting the batter sit for 30 minutes helps create taller, domed muffins.
- Storage: Keep leftovers in an airtight container in the fridge for 4–5 days.
Recipe FAQs
Avoid overbaking and using too much flour. Measure flour accurately (a food scale is best) and remove the muffins as soon as they’re golden and a toothpick comes out clean. Ingredients like cheese, sour cream, and butter also help keep the muffins tender.
More Bread Recipes
Breakfast
Blueberry Coffee Cake with Greek Yogurt & Streusel
Bread
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 on the recipe card and share a comment—your feedback is 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 granulated garlic
- 1/2 teaspoon 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 Tbsp; 57 g) 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 to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, garlic powder, onion powder, and salt.
- In a large bowl, whisk together milk, sour cream, melted butter, and egg until smooth.
- Add the dry ingredients to the wet ingredients and fold until most of the flour is incorporated.
- Fold in the shredded cheese and crumbled bacon. Optional: let the batter rest for 30 minutes at room temperature for taller muffins.
- Grease a mini muffin tin or use liners. Fill each cup to the top (about 2 tablespoons of batter). This makes 24 mini muffins.
- Bake 12–15 minutes, until golden brown. Cool in the pan on a wire rack 5–10 minutes before removing.
Notes
- Kosher salt: Recipes are tested with Morton kosher salt. If using table salt, reduce the amount.
- Cheese: Use a sharp cheese for the best flavor.
- Bacon: Cook and crumble bacon; measure 3/4 cup for the recipe.
- Grate cheese at home: Freshly grated cheese melts and tastes better than pre-shredded varieties.
- Measure flour properly: A food scale provides the most accurate results. If you don’t have one, spoon flour into the cup and level it—don’t pack.
- Rest the batter: A 30-minute rest can improve rise and shape.
- Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days.
Nutrition
Nutrition information is an estimate and should be used as a guide.