Cheese and Bacon Muffins
Ingredients
2 cups All-purpose flour
1 tbsp Baking powder
½ tsp Salt
6 slices Bacon, cooked until crispy and chopped
1 ½ cups Sharp cheddar cheese, shredded (divided)
2 Large eggs
1 cup Whole milk
½ cup Unsalted butter, melted and cooled
2 tbsp Fresh chives or green onions, finely chopped
Instructions
Prep the Oven: Preheat your oven to 200°C (400°F). Grease a 12-cup muffin tin or line it with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Stir in the chopped bacon, 1 cup of the cheese, and the chives.
Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, milk, and melted butter until well combined.
The Golden Rule: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix; the batter should be slightly lumpy to ensure the muffins stay tender.
Bake: Scoop the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle the remaining ½ cup of cheese over the tops.
Finish: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Quick Tips
Add Heat: For a little kick, add a pinch of cayenne pepper or diced jalapeños to the batter.
Storage: These stay fresh in an airtight container for 2 days or can be frozen for up to a month.