Cheddar, Bacon, and Potato Muffins

These muffins, filled with with sharp cheddar cheese, bacon, chives, and shredded potatoes, are like little twice-baked potatoes in muffin form. 

These muffins are filled with chunks of cubed sharp cheddar cheese along with grated baby gold potatoes, chopped and fried bacon, butter, sour cream, and fresh chopped chives, all pretty much the ingredients you love in stuffed potatoes. 

Serve these muffins for breakfast, split and slathered in melted butter for an amazing treat. 

Twice-baked potatoes are pretty much one of my favorite comfort foods. These muffins take all of the ingredients and turn them into a portable breakfast on-the-go. 

Ingredients Shopping List:

Potatoes: I used baby yellow potatoes (or Dutch potatoes), the same ones I used in Three Sisters Soup. The soup called for a pound of potatoes and these muffins called for half a pound... and the package of the potatoes was 24 ounces.... so it was serendipity! 

Larger Yukon Gold potatoes would work too, but the smaller ones take a lot less time to cook and cool before grating. 

Cheddar Cheese: I used extra sharp cheddar. 

Bacon: You will need 4 slices of bacon to fry. Be sure to save some of the drippings to add to the batter. 

Sour Cream and Butter: Of course, twice baked potatoes need both. 

Chives: Mine are freshly clipped from a pot in my back patio. Chives are so easy to grow and pretty much indestructible. 

Pantry and Fridge Ingredients: Milk, sugar, baking powder, a little bit of salt, egg, and freshly ground black pepper. 

Make these muffins to have on hand for your morning breakfast on the go. They are fabulous reheated for a few seconds in the microwave and slathered in butter. 

You can also make these muffins for brunch for a crowd. They are amazing fresh from the oven. 

My favorite part of these muffins is the little pockets of melty cheddar cheese. I love it in bread too.  

Helpful Tips:

My favorite muffin paper liner brand for baking with sticky ingredients is PaperChef. It's fabulous when you are baking with ingredients like cheese. As you can see, the liners naturally pull away from the muffins without any of the muffin sticking to them. 

While I don't recommend them for cupcakes because they are not exactly pretty and they naturally pull away, I do recommend them for muffins that include ingredients that stick to the liners... especially cheese. 

The potatoes in these muffins are grated after you cook them and then stirred into the muffin batter. The potatoes help keep these muffins fresh and soft but they aren't super detectable texturally as potatoes (although they do add potato flavor). 

I'd love to try these muffins with cubed potatoes just to see if you get a more potato-y texture. Let me know if you do. 

Store these muffins in an airtight container for about 3 days. Otherwise, individually wrap them and freeze them to microwave later. 

More Cheesy Muffins You May Also Like:

Shallot and Gruyère Cheese Muffins

Buttermilk, Herb, and Fontina Cheese Muffins

Beer and Cheese Muffins

Ham and Cheese Rye Muffins

Cheesy Corn and Bacon Muffins

Whole Wheat, Corn, Cheddar, and Green Chili Muffins

Welcome to this month's Muffin Monday! 

• Cheddar, Bacon, and Potato Muffins from Karen's Kitchen Stories (you are here)
• Coconut Papaya Muffins from Palatable Pastime
• Cranberry Sauce Muffins from Passion Kneaded
• Leftover Mashed Potato Muffins (Small Batch) from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of 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.

Cheddar, Bacon, and Potato Muffins

Yield: 12 Muffins

Author: Karen's Kitchen Stories

Prep time: 40 MinCook time: 25 MinTotal time: 1 H & 5 M

These muffins, filled with with sharp cheddar cheese, bacon, chives, and shredded potatoes, are like little twice-baked potatoes in muffin form.

Ingredients

• 1/2 pound baby gold potatoes
• 1/8 teaspoon black pepper
• 191 grams (1 1/2 cups) unbleached all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 1/2 cup milk
• 4 tablespoons salted butter, melted
• 1 large egg
• 4 slices bacon, cooked, drained, and crumbled, reserving one tablespoon of bacon drippings
• 113 grams (4 ounces/3/4 cup) diced sharp cheddar cheese
• 1/4 cup chopped chives

Instructions

1. Heat your oven to 400 degrees F and line a 12-cavity muffin pan with paper liners.
2. Prick the potatoes about 4 times each, wrap them in a damp towel, and microwave them about 4 minutes, turning them halfway through. They should be cooked but not super soft. Let cool enough to handle, and grate them with a box grater. Toss the grated potatoes with the black pepper.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. In a medium bowl, whisk together the sour cream, milk, melted butter, egg, and tablespoon of bacon drippings. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Fold in the potatoes, bacon, cheddar, and chives.
5. Divide the batter evenly among the muffin cups, about an ice cream scoop-sized portion each.
6. Bake the muffins for 22 to 25 minutes, until golden. A toothpick should come out clean. Cool in the muffin pan for five minutes, and then turn them out onto a wire rack to fully cool.

Nutrition Facts

Calories

230

Fat (grams)

13

Sat. Fat (grams)

6.14

Carbs (grams)

21

Fiber (grams)

1

Net carbs

17.32

Sugar (grams)

3

Protein (grams)

8

Sodium (milligrams)

328

Cholesterol (grams)

44.97

https://www.karenskitchenstories.com/2022/11/cheddar-bacon-and-potato-muffins.html

Karen's Kitchen Stories

muffins, bacon, cheese

Breakfast

American

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Recipe adapted from Food Network Magazine