Bacon Cheddar Muffins

These Bacon Cheddar Muffins are cheesy and bacony and made with three types of grains, including wheat, corn, and rye. 

Bacon and cheddar cheese are pretty much a marriage made in heaven. In fact, one of my favorite sandwiches is bacon and grilled cheese. 

These muffins are perfect for breakfast. They are fabulous warm and fresh from the oven. We had them with a side of citrus salad and a hard boiled egg. 

You can enjoy them buttered, but they are also totally delicious plain. 

I've been making a lot of sweet muffins recently Muffin Monday, such as cinnamon applesauce and raisin muffins and cranberry orange muffins, so this time I wanted to make some savory muffins. 

What's better than bacon and cheese?

Ingredients in these muffins:

Bacon - you will need eleven slices of bacon, which is just about the amount in a typical package of bacon. If you prefer, you can substitute ham for the bacon. 

Corn flour, white wheat flour, and rye flour - if you don't have any rye flour, you can always substitute whole wheat flour. 

Butter, oil, and bacon drippings - yes, there are three types of fat in these muffins! You do have to cream the butter with the sugar, which is one extra step, but otherwise, these muffins are easy peasy to make. 

Cheddar cheese and Parmesan cheese - you can always substitute jack cheese, pepper jack, or smoked Gouda for the Cheddar, and Romano for the Parmesan. 

Buttermilk, plus, there's a little bit of maple syrup. Perfect with bacon. 

This recipe makes 15 muffins, which is a lot for just the two of us. We individually wrapped and froze these bacon and cheese muffins and thawed them one at a time the night before for breakfast the next morning. 

These are delicious as a grab-and-go breakfast or as part of a brunch buffet with fresh fruit and sliced tomatoes. If you're so inclined, add a mimosa! 

How to make these bacon cheddar muffins:

First, you whisk together the all purpose flour, cornmeal, rye flour, and baking powder in a large bowl. Once they are mixed, toss the cooked and chopped bacon, cheddar, and Parmesan in the flour mixture. 

Next, cream the butter with the sugar, salt, and bacon drippings until smooth. Then mix in the eggs, oil, maple syrup, and buttermilk. 

After that, stir the wet ingredients into the dry ingredients until just mixed. 

Finally, scoop the batter into paper lined muffin tins, top them with more cheddar and Parmesan, sprinkle them with chives, and bake them for about 15 minutes. 

Here’s to 2021, a year of much hope! And delicious muffins.

• Bacon Cheddar Muffins from Karen's Kitchen Stories
• Coconut Cornbread Muffins from Passion Kneaded
• Cornmeal Cheese Bomb Muffins from Magical Ingredients
• Honey Cornbread Muffins from A Day in the Life on the Farm
• Lemon Pound Cake Muffins from Jolene's Recipe Journal
• Maple Banana Cornbread Muffins from Food Lust People Love
• Onion Crunch Corn Muffins from Palatable Pastime
• Pineapple Coconut Muffins from Zesty South Indian Kitchen
• Pumpkin Chocolate Chip Mini Muffins from Making Miracles

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Bacon Cheddar Muffins

Yield: 15 muffins

Author: Karen's Kitchen Stories

These Bacon Cheddar Muffins are cheesy and bacony and made with three types of grains, including wheat, corn, and rye.

Ingredients

• 100 grams (3/4 cup) all purpose flour
• 120 grams (3/4 cup) corn meal
• 40 grams (6 tablespoons) rye flour
• 1 1/2 tablespoons baking powder
• 11 slices of bacon, cooked and roughly chopped
• 70 grams (1/2 cup) cheddar cheese, cut into 3/8 inch cubes, plus 30 grams (1/4 cup) grated cheddar cheese. 
• 40 grams (6 tablespoons) freshly grated Parmesan cheese, divided
• 6 tablespoons unsalted butter, cut into small cubes
• 1 1/2 tablespoons bacon drippings, cooled
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 3 eggs
• 1/2 cup plus 1 tablespoon vegetable oil
• 3 tablespoons plus 2 teaspoons maple syrup
• 1 cup plus 2 tablespoons buttermilk
• 1/4 cup chopped chives

Instructions

1. Heat your ovent to 400 degrees F with a rack placed in the upper third of your oven. Line two muffin tins with paper liners, evenly dividing them between the pans. In a large bowl, whisk together the flours, and baking powder. Stir the chopped bacon, cubed cheddar, and 4 tablespoons of the grated Parmesan. 
2. Cream together the butter, sugar, and salt. Add in the eggs, one at a time, and mix thoroughly. 
3. Stir in the vegetable oil, maple syrup, and buttermilk. 
4. Pour the liquid ingredients into the dry ingredients and stir until the ingredients are just combined. 
5. Scoop the batter into the prepared muffin pans. The batter should be almost to the top. 
6. Sprinkle the tops of the batter with the grated cheddar, the remaining 2 tablespoons of Parmesan, and the chives. 
7. Bake the muffins for about 15 minutes, until the tops are springy and lightly browned. 
8. Cool in the pan for 5 minutes, and then remove the muffins to a wire rack. 

Calories

346.84

Fat (grams)

26.82

Sat. Fat (grams)

7.21

Carbs (grams)

18.00

Fiber (grams)

1.10

Net carbs

16.90

Sugar (grams)

3.69

Protein (grams)

9.30

Sodium (milligrams)

677.01

Cholesterol (grams)

68.29

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes. This data is calculated by my recipe card.

https://www.karenskitchenstories.com/2021/01/bacon-cheddar-muffins.html

Karen's Kitchen Stories

muffins, bacon, cheese

Breakfast

American

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Created using The Recipes Generator

This recipe was adapted from one of my favorite cookbooks, Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan, published in 2014. The photos by Matt Armendariz are stunning. The book is full of amazing breakfast recipes.