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!
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 and an almond coffee cake-trust me, they disappear fast.
Craving something like this but want a lighter, veggie-packed version? I think you'd love my veggie egg white cups! If you want more delicious and savory bacon recipes, then you need to try my bacon croissant casserole, or these bacon breakfast sliders!
ingredients you need
- Flour
- Baking Powder
- Salt
- Garlic Powder: Don't skip this out; it adds tons of flavor to these muffins!
- Onion Powder
- Sugar
- Egg
- Milk: Feel free to use regular milk or dairy-free milk.
- Plain Greek Yogurt: Make sure the greek yogurt is at room temperature, just pull it out of the fridge about an hour before baking. I typically use non-fat!
- Butter
- 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 recommend using fresh chives, it adds such great flavor.
How to make
Mix dry & wet ingredients separately, then fold the dry into the wet.
Fold in cheese, bacon, and chives
scoop into greased muffin tin and bake.
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! Darker materials such as aluminum pans that are coated with nonstick will brown the outside of your muffins more, which is why I typically don't recommend them. I also don't love using silicone pans because they don't conduct heat the same way metal ones do!
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).
Storage and Freezing
Once these bacon and cheese muffins cool completely, store them in an airtight container on the counter for 1-2 days, or in the fridge for up to 5 days. I enjoy these warmed up, so I typically reheat them in the oven or microwave for a little.
To freeze, place cooled muffins in a freezer safe container and store for up to 3 months. To thaw, let them sit at room temperature until ready to eat. Reheat as needed.
Want to try more bacon recipes?
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below - I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
Savory Bacon Cheddar Chive Muffins
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ tablespoon granulated sugar
- 1 large egg at room temperature
- ½ cup milk at room temperature
- ½ cup plain greek yogurt at room temperature
- 4 tablespoon butter melted & cooled slightly
- 1 cup sharp cheddar cheese freshly grated
- ½ cup cooked & crumbled bacon about 8 slices
- 2 tablespoon freshly chopped chives
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 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, 1 ½ tablespoon 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 tablespoon 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 tablespoon 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.
Nutrition
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Leave a Reply