Savory Cheddar Bacon Chive Muffins

As far as flavors go, savory isn’t my thing. Of the five basic tastes, Umami is probably taking home the bronze. Doesn’t mean I’ll scoff at a cheese plate, but I’ll always opt for ice cream and potato chips if given the choice. This preference is probably why I rocked a 40-inch waist throughout high school. Now that age has given me a little self control, I’ve also gained an appreciation for richer tasting foods like these here muffins*. Anyway, who doesn’t love the combination of bacon and cheese? I mean, really.

*The only reason these are called muffins is they were made using a muffin pan. Otherwise, I’d consider these biscuits.


  • 4 – 5 slices bacon, thick sliced
  • 2 tablespoons butter
  • 1/4 cup minced fresh chives
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs
  • 1 cup milk*
  • 1 and 1/4 cup cheddar cheese, shredded

* Go with whole. You’re already making these with bacon and cheese. In for a penny, in for a pound. Fatty.

  1. Cook bacon until crisp however you want (I usually use throw it on a baking sheet and into the oven). Cool and crumble. Set aside.
  2. Preheat oven to 350.
  3. Prepare a 12 muffin tin (butter ane flour, non-stick spray, cupcake liners, etc.)
  4. Microwave butter for 30 seconds, add chives, set aside and allow to cool to room temperature.
  5. Fully combine eggs and milk using a whisk.
  6. Add butter/chive mixture, cheese and crumbled bacon.
  7. In a small bowl, whisk together flour, baking powder, salt and sugar.
  8. Add flour mixture to egg mixture until just combined. It’s super thick, so I went with a wooden spoon.
  9. Divide mixture evenly into prepared muffin cups. If you’ve got a spring-action ice cream scooper, it’s kind of perfect for this.
  10. Bake 20- 25 minutes, or until muffin tops just begin to brown.
  11. Remove from oven and tin, and cool on a wire rack.
  12. Turn off your phone and enjoy some alone time with your new muffin friends.IMG_2787


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