Savory Bacon Cheddar Chive Muffins

Close-up of savory cheese and bacon muffins stacked together on a tray.

Savory Bacon Cheddar Chive Muffins

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!

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 15

cooling time 10

Total Time 40

Servings muffins

Calories 158kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

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
1 large egg at room temperature
½ cup milk at room temperature
½ cup plain greek yogurt at room temperature
4 tbsp butter melted & cooled slightly
1 cup sharp cheddar cheese freshly grated
½ cup cooked & crumbled bacon about 8 slices
2 tbsp freshly chopped chives

US Customary - Metric

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.

Nutrition