These cheese and bacon muffins are a quick, savory treat perfect for busy mornings or snack time.
Packed with protein from bacon and cheese and fiber from whole flour, they offer a satisfying, nutrient-rich bite.
With good fats from sunflower oil and a simple, fuss-free method, these muffins are ideal for everyday cooking or easy meal prep.
Savory Cheese and Bacon Muffins
Equipment
- 12-hole muffin tin with tulip cases
- Large mixing bowl (1)
- Spatula (1)
- Measuring jug (1)
- Oven
Ingredients
- 300 g self-raising flour
- 100 g mature cheddar cheese grated
- 80 ml sunflower oil
- 250 ml whole milk
- 1 medium egg
- 200 g cooked bacon lardons
- Salt to taste
- Black pepper to taste
- Extra cheese for topping (optional)
Instructions
- Preheat the Oven: Start by setting your oven to 200ºC (180ºC fan) to ensure it reaches the perfect baking temperature. While the oven warms up, line a 12-hole muffin tin with tulip-style muffin cases. Using tulip cases allows the muffins to rise beautifully and gives them a delicate, bakery-style appearance.
- Combine Dry Ingredients: In a large mixing bowl, sift or gently whisk the self-raising flour to remove any lumps and ensure a light, fluffy muffin texture. Add a pinch of salt and freshly ground black pepper to season the base. This step helps distribute seasoning evenly throughout the batter.
- Incorporate Cheese and Bacon: Add the grated mature cheddar cheese and cooked bacon lardons to the dry mixture. Toss them lightly with a spatula to make sure the bacon and cheese are evenly spread throughout the flour. This ensures every muffin gets a perfect balance of cheesy, smoky flavor in every bite.
- Mix Wet Ingredients: In a separate jug or small bowl, combine the whole milk, sunflower oil, and one medium egg. Beat gently with a fork or small whisk until fully blended. The oil adds moisture and tenderness, while the milk and egg create a rich, soft crumb.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, fold the mixture together gently, being careful not to overmix. Overmixing can lead to dense muffins instead of light, airy ones. The batter should be slightly lumpy but fully combined, with the cheese and bacon evenly distributed.
- Divide Batter into Muffin Cases: Spoon the muffin batter carefully into the prepared tulip cases, filling each about three-quarters full. This allows enough space for the muffins to rise without spilling over. If you like, sprinkle a little extra grated cheddar on top of each muffin for a golden, cheesy crust.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20–22 minutes. Keep an eye on them towards the end; they should turn a beautiful golden-brown on top and spring back slightly when touched. Baking times may vary slightly depending on your oven, so check using a toothpick inserted in the center—it should come out clean.
- Cool Before Enjoying: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack and let them cool for another 10–15 minutes. Cooling slightly helps the muffins firm up while still remaining soft inside, making them easier to handle and enjoy warm.
- Serve and Enjoy: Serve the cheese and bacon muffins warm for the best flavor, either on their own or with a light spread of butter. They are perfect for breakfast, a quick snack, or a savory addition to a lunchbox.
Notes
- Always use freshly grated cheddar cheese for better melting and flavor.
- Handle the batter gently; overmixing can make muffins dense instead of fluffy.
- Tulip-style muffin cases help muffins rise evenly and give a professional look.
- Sprinkle extra cheese on top for a golden, crispy crust.
- Serve muffins warm for the best taste and texture.
- These muffins keep for up to 2 days at room temperature in an airtight container.
- You can reheat in a preheated oven (180ºC) for 5–7 minutes to enjoy them warm again.
Chef’s Secrets: Elevating Muffin Flavors Expertly
To take these muffins to the next level, consider experimenting with seasoning and textures.
A pinch of smoked paprika or chili flakes added to the batter can add subtle warmth and depth, complementing the smoky bacon.
For extra moisture, mix in a small spoonful of Greek yogurt or sour cream—this keeps the muffins tender for longer.
Lightly brushing the tops with melted butter right after baking enhances the golden crust and adds a luxurious, buttery aroma.
Choosing high-quality bacon and cheese makes a significant difference in flavor, so don’t skimp on ingredients.
Serving Suggestions: Enjoy Muffins Every Way
These muffins are incredibly versatile and can be enjoyed for breakfast, lunch, or as a hearty snack.
Serve warm with a pat of butter or cream cheese for a classic pairing.
They also make a delicious accompaniment to fresh soups, salads, or a chilled vegetable platter.
For brunch, split them in half and add scrambled eggs, avocado, or smoked salmon to create a filling mini sandwich.
Their savory richness pairs beautifully with a cup of black coffee or a freshly brewed herbal tea, making them a crowd-pleasing option any time of day.
Storage Tips: Keep Muffins Fresh Longer
Cheese and bacon muffins are best enjoyed fresh, but proper storage ensures they remain moist and flavorful for up to two days.
Store them in an airtight container at room temperature, away from direct sunlight.
To extend their shelf life, you can also freeze the cooled muffins individually in plastic wrap or freezer bags for up to a month.
When ready to enjoy, thaw at room temperature and warm in a preheated oven at 180ºC for 5–7 minutes to revive their soft, fluffy texture and golden tops.
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes! While mature cheddar provides a rich, sharp flavor, you can experiment with Gouda, Monterey Jack, or even a smoky smoked cheese.
Hard cheeses work best because they melt evenly without releasing too much moisture.
2. Is it possible to make these muffins gluten-free?
Absolutely. Replace the self-raising flour with a gluten-free blend, making sure it contains a leavening agent. The texture will be slightly different but still deliciously soft and flavorful.
3. Can I make these muffins vegetarian?
Yes, simply omit the bacon and consider adding sautéed mushrooms, roasted bell peppers, or sun-dried tomatoes to maintain a savory, satisfying flavor. You can also use vegetarian bacon alternatives.
4. How can I make these muffins ahead for meal prep?
Bake the muffins as instructed, let them cool completely, and store them in an airtight container in the fridge for up to 2 days. For longer storage, freeze individually wrapped muffins and reheat in the oven when needed.
5. Can I adjust the recipe for smaller or larger batches?
Definitely. The recipe scales well—just maintain the ingredient ratios. For example, halve all ingredients for 6 muffins or double for 24.
Adjust baking time slightly for very small or very large muffins, checking with a toothpick to ensure they’re fully baked.
