Cheddar Bacon Muffins
These cheesy, crispy, family-friendly cheddar bacon muffins are a total win for busy mornings, cozy dinners, and everything in between. They’re easy to whip up, freezer-friendly, and seriously delicious with just about anything!
Years ago, when my children were very little, muffins (and quick bread) became part of my love language. My oldest has avoidant restrictive food intake disorder (ARFID), which means getting enough nutrition into him was, and still is, very difficult. I turned to baked goods like cinnamon banana bread muffins and peanut butter chocolate chip muffins as a way to sneak in fruits, veggies, and even protein.
Now, I don’t pretend that these bacon cheddar muffins are healthy in any way, but they are easy to make and totally delicious. They’re loaded with sharp cheddar cheese and crispy bacon in every bite. And they’re versatile, too! These savory muffins are perfect for breakfast on the go, brunch with friends, or even your next game day snack spread.
They come together quickly and are totally freezer-friendly, making them one of my favorite grab-and-go breakfast ideas. But don’t box them into the breakfast corner! These versatile muffins are just as delicious served alongside a cozy bowl of stew, chili, or soup.
Recipe Ingredients, Instructions, and Variations
Apple sauce and vegetable oil are interchangeable in this recipe. Use whichever you have on hand and prefer.
I recommend cooking your bacon until it is crisp, as it will soften a bit in the oven. I do not like using bacon bits because they are too rubbery in this recipe.
While these are called cheddar bacon muffins, you can also use Colby, aged Gouda, Havarti, or Monterey Jack. Sometimes, for game day, I use a blend of cheddar and Pepper Jack for a spicy kick.
Ang’s Recipe Tips
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- Do not overmix the batter to keep the muffins from becoming too dense, rubbery, or chewy. Mix just until the dry ingredients are moistened—lumps are totally okay!
- Be sure to allow the bacon grease to drain onto paper towels before using so that the muffins are not greasy.
- Use high-quality parchment paper muffin liners to keep the papers from sticking to the muffins. Look for “non-stick” labeled ones—they release much more cleanly. (I like these ones.)
- Freshly grated cheese will melt better than bags of shredded, store-bought cheese, but you can use either.
- I like using a cookie scoop to make sure my muffins are all the same size; however, you can also accomplish this with a measuring cup (1/4 or 1/3 cup works best).
- If your muffins don’t rise well or deflate after baking, check your baking powder. Baking soda that’s old or not properly stored in a cool, dry place loses its lift.
Serving Suggestions
These bacon cheddar muffins pair perfectly with a variety of sweet and savory sides:
For breakfast or brunch, slather your muffins with Garlic Chive Compound Butter or a little Honey Cinnamon Butter for a sweet-salty combo. These are a great addition to your brunch table with Honey Lime Fruit Salad and a slice of Easy Frittata.
For lunch or dinner, try dipping them into your favorite soups or stews—so good! A cheddar bacon muffin (or two!) tastes awesome with a warm bowl of Sweet and Spicy Chili or Slow Cooker Potato Soup.
For entertaining or game day, make mini muffins for bite-sized party snacks. They’re perfect as part of your Super Bowl spread with Honey Teriyaki Glazed Wings and Two-Ingredient Creamy Salsa Dip.
Storage Tips
To store: Keep your cooled muffins in an airtight container or zip-top bag in the refrigerator for up to 4 days.
To freeze: Place the cooled muffins in a single layer on a large baking sheet and flash freeze for 1 hour (this keeps them from sticking to one another). Then transfer the muffins to a freezer-safe container or bag. They’ll keep for up to 3 months.
To reheat: Microwave muffins from the fridge for 15–20 seconds.
From freezer: Thaw overnight in the fridge or microwave in 30-second intervals until warmed through.
Cheddar Bacon Muffins
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Ingredients
- 1½ cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 tablespoon granulated sugar
- 1 cup sharp cheddar cheese shredded
- 1 lb bacon cooked and crumbled into pieces
- 1 cup milk
- 1 egg
- 1/4 cup applesauce or vegetable oil
- 1/4 cup sour cream or Greek yogurt
Instructions
- Preheat oven to 375F. You'll definitely want to use muffin liners here because these babies will stick to your pan and there's nothing to love about that!
- Stir together the dry ingredients in a large bowl.1½ cup all-purpose flour, 1 tablespoon baking powder, 1/2 tablespoon granulated sugar
- Reserve about ¼ cup each of the cheese and bacon and set aside.
- Mix in the remaining cheese and bacon.1 cup sharp cheddar cheese, 1 lb bacon
- Beat wet ingredients together in a separate bowl, then mix in with the dry ingredients until just combined.1 cup milk, 1 egg, 1/4 cup applesauce, 1/4 cup sour cream
- Portion out the batter in the prepared pan. (I like to use a large cookie scoop.) Fill each cup 2/3 of the way full. Top with the reserved bacon and cheese.
- Bake for 18-20 minutes until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and rest for 5 minutes before transferring to a wire rack. I recommend you let these cool a bit before eating since the papers won't stick as much.
Notes
Nutrition
Similar Recipes
Here are some more baked goods I know you’ll love:
- Bacon Cheddar Scones – Savory brunch scones
- Dutch Oven Cheese Bread – No‑knead cheddar loaf
- Cheesy Cornbread – Cast‑iron cheddar skillet cornbread
- Corn Muffin Chili Cups – Cheddar corn muffins + chili
- Buttery Dinner Rolls – Semi‑homemade rolls with garlic and herbs
- Cheddar and Jalapeño Biscuits – Spicy cheddar drop biscuits
- Butter Swim Biscuits – Rich, buttery biscuits
