I love savoury muffins. I can’t actually believe this is the first savoury muffin recipe I’ve posted on the blog. These Bacon Cheese and Chive Muffins are one of my absolute favourites. But be warned, they are exceptionally moreish so super addictive. I don’t think I’ve ever baked a batch that has lasted to the next day.
These Bacon Cheese and Chive Muffins are super light and fluffy. They’re not only perfect for breakfast on the go, or brunch, but also for adding to lunch boxes.
I have quite a number of delicious muffin recipes here on the blog. As mentioned, they’re just such an easy grab and go item for busy mornings. And I really enjoy making muffins from scratch. There’s not much in terms of baking that’s easier. And while I know they’re easy to buy or make from a packet/box mix, I prefer to know exactly what goes into my food. Especially baked goods and other pre-made sauces, condiments, and more. I try as much as possible not to consume items filled with preservatives, anti-caking agents, stabilizers, colourants etc.
For some of my other muffin recipes, head over to the Breakfast & Brunch category in my recipes menu. Do give these a try. I’d love to hear your feedback.
Bacon, Cheese and Chive Muffins
- 6 Slices cooked streaky bacon Chopped or diced
- ¼ Cup Chives Finely Chopped
- 1 Cup Mature cheddar cheese Grated
- 1 Large Egg
- 1½ Cups Milk
- ¼ Cup Plain or Greek yogurt
- ⅓ Cup Oil (Vegetable/Sunflower/Canola)
- 2 Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- Preheat the oven to 190°C and grease a muffin tin with non-stick cooking spray or line with paper liners
- Place a frying pan on medium-high heat, add the bacon and cook for 8 – 10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain and cool
- Once cooled, finely chop the bacon and chives and grate the cheddar cheese. Set aside
- In a large bowl, combine all the wet ingredients; egg, milk, yogurt and oil and whisk to combine
- Then sift in the dry ingredients: flour, baking powder, baking soda, and salt, and stir or whisk until the batter is combined, smooth and there are no lumps
- Next, fold the bacon, cheese and chives into the batter until incorporated (Do not over mix)
- Divide the batter evenly between the muffin tin holes and bake for 20 – 25 minutes until lightly golden and a skewer or cake tester inserted into a muffin comes out clean
- Once baked, allow the muffins to cool in the tin for around 5 – 10 minutes. Gently loosen, remove from the tin and allow to cool further or serve warm