Bacon Cheddar Muffins Recipes

BACON CHEESE MUFFINS

Steps:

• Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.
• Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
• Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.

BACON CHEDDAR MUFFINS

Steps:

• In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
• Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
• Fold in the cheese, cooked scallions and cooked bacon.
• Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
• Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

BACON CHEDDAR CHIVE MUFFINS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
• In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
• Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

BACON AND CHEDDAR MUFFINS

Steps:

• Line 12 medium 2-1/2x1-1/4 muffin cups with paper baking cups. Mix all ingredients, except cheese and bacon, just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter among muffin cups. Bake until golden brown, about 20 minutes, in preheated 400* oven; cook 15 minutes.

BACON AND CHEDDAR MUFFINS

Steps:

• Heat oven to 400°F
• Combine flours, baking soda and baking powder in large bowl. Make well in center of dry ingredients.
• Whisk egg, buttermilk and butter in separate bowl until blended. Add bacon, cheese and vegetables; mix well. Add to well in center of dry ingredients; stir just until moistened.
• Spoon batter into 12 paper-lined muffin cups. (Cups will be very full.)
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean.

BACON CHEESE MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

BACON-CHEDDAR MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Line a dozen muffin cups with paper liners and set aside.
• Cook bacon in large skillet or microwave until crisp.
• Transfer to paper towels to drain; reserve 2 tablespoons bacon fat from pan.
• Whisk together flour, cornmeal, baking powder, salt, and pepper in a large bowl. Then stir cheese into mixture.
• In a small bowl, beat together egg and milk; stir into dry mixture.
• Crumble bacon.
• Add bacon, reserved bacon drippings and melted butter to batter.
• Fold until blended.
• Spoon batter into prepared muffin pan.
• Bake about 20 minutes.
• Let cool for 10 minutes before serving.

BACON-CHEDDAR MUFFINS

Steps:

• Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
• In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
• Fill muffin cups to the very top.
• Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.