Savory Cheese and Bacon Muffins
Fluffy, savory muffins loaded with melted cheddar and crispy bacon, perfect for breakfast, snacks, or lunchboxes. Quick to prepare and baked to golden perfection, they’re a protein-rich, fiber-filled treat that’s both delicious and satisfying.
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.
