Cheese and Bacon Muffins are a flavorful option for breakfast, brunch, or even dinner. Crispy bacon, sharp cheddar and fresh chives make each muffin savory and satisfying. These are easy to make from scratch and ready in under 45 minutes.
These Bacon Cheddar Muffins are not your typical sweet muffin. They have a light, biscuit-like crumb and are perfect served warm with butter and a drizzle of honey or a smear of red pepper jelly.
Why You’ll Love This Recipe:
- Made from scratch. No preservatives or packaged mixes—just simple pantry ingredients.
- Simple to prepare. No special techniques required; mix, fold and bake.
- Quick. Ready to eat in under 45 minutes.
- Easy cleanup. After cooking the bacon, everything comes together in one bowl. Tulip muffin liners keep the pan tidy and give a nice presentation.
Ingredients:
Bacon: Regular-cut bacon works best for this recipe; avoid thick-cut since it takes longer to crisp.
Cheddar: Grate cheddar from a block for the best melt and texture—pre-shredded cheese can affect how the muffins bake.
See the recipe card below for exact quantities.
Substitutions and Variations:
Vegetarian option: omit the bacon and add extra cheese or sautéed mushrooms.
Swap the cheddar for Parmesan, Gruyère, Monterey Jack, or a mix of cheeses to change the flavor profile.
If you prefer longer bacon strips, cook them whole and chop after crisping.
Tulip liners give a bakery look and hold more batter, but standard cupcake liners also work—just don’t fill them as high.
How to Make Bacon and Cheese Muffins:
Step 1: Preheat the oven to 375°F (190°C). Line a 12-count muffin tin with tulip liners. In a skillet, sauté bacon pieces over medium-low heat for about 10 minutes or until crispy. Transfer to a paper towel-lined plate to drain. Melt the butter and let it cool slightly before using.
Step 2: In a large bowl whisk together the dry ingredients: flour, salt, pepper, sugar, baking powder and baking soda. Add milk, egg, sour cream and warm (not hot) butter.
Step 3: Whisk the batter until just combined.
Step 4: Fold in the cooked bacon, grated cheddar and sliced chives with a wooden spoon or spatula until evenly distributed.
Step 5: Spoon batter into each tulip liner (about 2 tablespoons per liner). If using standard cupcake liners, fill only 3/4 full. Bake for 18–22 minutes.
Step 6: Remove from the oven when a toothpick inserted in the center comes out clean or with a few crumbs. Serve warm—these are excellent with butter and honey or red pepper jelly.
Expert Tips:
- Let melted butter cool for about 7–10 minutes before adding so it won’t cook the egg, but don’t let it re-solidify.
- Tulip liners help the muffins keep their shape and reduce mess; they also hold more batter than standard liners.
- Drain cooked bacon on paper towels before folding into the batter to prevent greasy muffins.
Recipe FAQs:
Melted but slightly cooled—warm enough to mix easily but not so hot that it cooks the egg. Let it sit for about 7–10 minutes after melting.
Cool completely, then store in an airtight container or a resealable bag at room temperature for a few days, or refrigerate for longer storage.
Reheat in the oven, air fryer or microwave. For a crisp, buttery finish, slice a muffin in half and toast cut-side-down in a skillet with a little butter until golden.
More Brunch Recipes You’ll Love:
-
Sausage Croissant Breakfast Casserole
-
Baked Ham and Swiss Cheese Croissants
-
Dill Pickle Egg Salad
-
White Chocolate Raspberry Muffins
If you try this Cheese and Bacon Muffin recipe, please leave a star rating and share your feedback in the comments—I love hearing how the recipe turned out!
Recipe
Cheese and Bacon Muffins
5 from 1 review
- Author: Tara Smithson
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Cheese and Bacon Muffins are a savory, crowd-pleasing bake that pairs crispy bacon, sharp cheddar and fresh chives in a tender muffin. They’re simple to prepare and bake up quickly—perfect for busy mornings or a casual brunch.
Ingredients
- 6 slices original bacon, cut into 1-inch pieces
- 4 tablespoons salted butter + more for serving
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1 tablespoon fresh chives, finely sliced
- 1 1/2 cups cheddar cheese, grated from a block
Optional: honey or red pepper jelly for serving.
Instructions
- Preheat oven to 375°F (190°C). Line a 12-count muffin tin with tulip liners. Cook bacon pieces in a skillet over medium-low heat until crispy, about 10 minutes. Drain on paper towels. Melt butter and let cool slightly.
- In a large bowl, whisk together flour, salt, pepper, sugar, baking powder and baking soda. Stir in milk, egg, sour cream and warm (not hot) butter.
- Whisk the batter until just combined.
- Fold in the cooked bacon, grated cheddar and chives until evenly distributed.
- Fill each tulip liner with about 2 tablespoons of batter (if using standard liners, fill 3/4 full). Bake 18–22 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool slightly, then serve warm. These are delicious with butter and honey or red pepper jelly.
Notes
- Allow melted butter to cool 7–10 minutes before adding to the batter so it won’t cook the egg.
- Tulip liners help muffins hold shape and reduce mess, but standard liners work too—adjust fill level accordingly.
- Drain bacon well to avoid greasy muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: baked goods
- Method: Baked
- Cuisine: American