A lil bacon, a lil cheese, and a whole lot of deliciousness can be found in these Bacon Cheddar Chive Muffins! These soft & fluffy savory muffins are the perfect breakfast recipe- easy to make and even easier to eat. Loaded with crispy bacon, melty cheddar cheese, and freshly chopped chives, they make the perfect make-ahead breakfast (for those busy weekday mornings), or an easy addition to any brunch spread. Plus they taste great reheated, and you can freeze to enjoy at a later time!

A close-up of savory muffins with visible bits of cheese and herbs, stacked together on parchment paper.

If you’re a bacon lover (welcome to my club), these bacon and cheese muffins are about to become your new go-to breakfast. As a true breakfast lover, I can promise these savory muffins won’t last long in your house. Each bite is soft and fluffy, and they’re loaded with freshly-grated cheddar cheese and plenty of salty crumbled bacon. Think of them as the perfect grab-and-go breakfast, centerpiece for a girls brunch, or even a quick afternoon snack when you want something that curbs that savory craving.

Pair them with some fresh fruit and a cold brew coffee for a balanced start to the day, or serve them up at brunch alongside cheesy scrambled eggs– trust me, they disappear fast.

Bowls filled with shredded cheese, flour, bacon, greek yogurt, melted butter, milk, egg, and seasonings.

Simple Ingredients

A few notes on ingredients:

  • Sharp Cheddar Cheese: I love using sharp or extra sharp cheddar cheese, but feel free to swap it out for another melty cheese that you enjoy best. I also always recommend using a block of cheese and grating it yourself- the bagged shredded cheese isn’t as melty.
  • Bacon: You’ll want to cook and crumble the bacon ahead of time. Feeling wild? Try swapping out regular bacon for maple bacon!
  • Chives- I definitely recommend using fresh chives, it adds such great flavor.
A mixing bowl with flour on top of wet ingredients, ready to be mixed.
Mix dry & wet ingredients separately, then fold the dry into the wet.
Bowl of biscuit dough with bacon, chives, and cheese, being mixed with a spatula.
Fold in cheese, bacon, and chives
Unbaked muffin batter with visible mix-ins in a metal muffin tin, ready to be baked.
scoop into greased muffin tin and bake.

Easy Muffins To Make

Making these cheese and bacon muffins is easy and doesn’t require any special equipment! Just a bowl, something to mix it with, and a good muffin pan.

  • Start by mixing the dry ingredients together, and then separately mixing the wet ingredients together.
  • In the bowl of wet ingredients, sprinkle in the dry and mix until just combined. Be careful not to over mix, which can give you dense muffins!
  • Gently fold in the crumbled bacon, cheese, and chives.
  • Scoop the batter into a greased muffin tin, and bake!

Once these are baked, they are easy to pop out of the pan and let cool for a couple minutes until you’re ready to devour them. They never last too long in my house!

My Favorite Muffin Pan (Makes a Difference!)

Using a high quality muffin pan can absolutely change the way your muffins (or cupcakes) bake in your oven! A bad muffin pan can be the culprit for your muffins that stick to the sides, or burn on the bottoms, or get super dry even though you baked them for the correct time!

I love both the USA Pan muffin pan, and Nordic Wear muffin pan. Both are great material and last LITERALLY forever. I’ve had my USA muffin pan for 5+ years now and it still looks brand new, and it’s always easy to clean. I lovingly refer to her as ol’ reliable!

Want to make these mini? Excellent idea, cause everything miniature is automatically more cute! Here is my favorite mini muffin pan (also USA Pan, can you tell I have a type).

A savory muffin with a bite taken out, showing bits of bacon and cheese, surrounded by more muffins.

For the Bacon Lovers

A sliced quiche with chives on top, in a white pie dish, next to a wedge of cheese and a bowl of chives.

Simple & Savory Bacon Gruyère Quiche

Super Fluffy Bacon Cheddar Chive Scones
A fork cutting into a cheesy, golden hash brown casserole served on a white plate.

The Perfect Breakfast Bacon Hash Brown Casserole
Mini egg muffins with cheese and bacon stacked in a bowl, with a muffin tin in the background.

4 Ingredient Mini Bacon Egg and Cheese Bites

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Close-up of savory cheese and bacon muffins stacked together on a tray.
5 from 1 review

Savory Bacon Cheddar Chive Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
cooling time: 10 minutes
Total Time: 40 minutes
Author: Kelly Nash
A lil bacon, a lil cheese, and a whole lot of deliciousness can be found in these Bacon Cheddar Chive Muffins! These soft & fluffy savory muffins are the perfect breakfast recipe- easy to make and easier to eat! Loaded with crispy bacon, melty cheddar cheese, and freshly chopped chives, they make the perfect make-ahead breakfast (for those busy weekday mornings), or an easy addition to any brunch spread. Plus they taste great reheated, and you can freeze to enjoy at a later time!
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Ingredients
 

  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 tsp (2 tsp) baking powder
  • ½ tsp (0.5 tsp) salt
  • ½ tsp (0.5 tsp) garlic powder
  • ¼ tsp (0.25 tsp) onion powder
  • 1 ½ tbsp (1.5 tbsp) granulated sugar
  • 1 (1) large egg, at room temperature
  • ½ cup (118.29 ml) milk, at room temperature
  • ½ cup (100 g) plain greek yogurt, at room temperature
  • 4 tbsp (56 g) butter, melted & cooled slightly
  • 1 cup (113 g) sharp cheddar cheese, freshly grated
  • ½ cup (56.5 g) cooked & crumbled bacon, about 8 slices
  • 2 tbsp (1 tbsp) freshly chopped chives

Equipment

Instructions
 

  • Preheat to 375℉, grease a mini muffin tin or line with paper liners. Set aside.
  • In a bowl, mix the flour, baking powder, salt, garlic & onion powder, and sugar. Set aside.
    1 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, ½ tsp garlic powder, ¼ tsp onion powder, 1 ½ tbsp granulated sugar
  • In a separate bowl, whisk together the egg, milk, greek yogurt, and melted butter.
    1 large egg, ½ cup milk, ½ cup plain greek yogurt, 4 tbsp butter
  • Use a rubber spatula to gently fold the dry ingredients into the wet, until just mixed- be careful not to over mix! Fold in the shredded cheddar, crumbled bacon, and chives.
    1 cup sharp cheddar cheese, ½ cup cooked & crumbled bacon, 2 tbsp freshly chopped chives
  • Fill each mini muffin tin about ¾ of the way. Bake for 12-15 minutes, or until a toothpick comes out clean.
  • Allow the muffins to cool in the pan for about 5 minutes, before removing them and letting them cool on a wire cooling rack for another 5+ minutes, or until ready to eat.

Notes

  • Reheat these in the microwave or oven until warm.
  • Once cooled completely, store in an airtight container for 1-2 days at room temperature, or up to 5 days in the fridge
  • Freeze in a freezer-safe container for up to 3 months. Allow to sit at room temperature to thaw.
  • Make in a mini muffin pan– grease muffin pan generously and baked for 8-12 minutes, or until baked through. 
Calories: 158kcal, Carbohydrates: 15g, Protein: 7g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 31mg, Sodium: 322mg, Potassium: 70mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 137IU, Vitamin C: 0.2mg, Calcium: 139mg, Iron: 1mg
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