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Close-up of freshly baked Bacon and Cheese Muffins cooling on a wire rack, topped with melted cheddar and herbs.

Savory Bacon & Cheddar Breakfast Muffins

These savory muffins are packed with crispy bacon, sharp cheddar cheese, and a hint of green onion, making them the perfect grab-and-go breakfast or brunch item.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
Wet Ingredients
  • 1 cup Buttermilk room temperature
  • 1 Large egg lightly beaten
  • 1/4 cup Unsalted butter melted and slightly cooled
Add-ins
  • 6 slices Cooked bacon crispy and crumbled
  • 1 cup Sharp cheddar cheese shredded
  • 2 Green onions thinly sliced

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • 12-cup muffin tin

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease generously with non-stick spray or butter.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, salt, and black pepper until well combined.
  3. In a separate medium mixing bowl, whisk together the buttermilk, lightly beaten egg, and melted (and slightly cooled) unsalted butter.
Combine & Bake
  1. Pour the wet ingredients into the dry ingredients. Using a spatula, stir gently until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
  2. Gently fold in the crumbled crispy bacon, shredded sharp cheddar cheese, and thinly sliced green onions until evenly distributed.
  3. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  4. Bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
  5. Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For best results, ensure your buttermilk and egg are at room temperature. Muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Reheat gently in a microwave or oven for a warm, savory treat.