Best Bacon Cheese Muffins Recipes

BACON CHEESE MUFFINS

Steps:

• Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray.
• Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
• Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.

BACON CHEESE MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

SAVORY ONION-BACON CHEESE MUFFINS

Steps:

• Set oven to 350 degrees (second-lowest oven rack).
• Grease 12 muffin tins.
• Set aside 1/4 cup grated cheese.
• In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
• In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
• Divided between the muffin tins.
• Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
• Bake for about 25 minutes or until the muffins test done.

CHEESE & BACON BREAKFAST MUFFINS

Steps:

• In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
• Remove to a kitchen paper covered plate.
• Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
• Preheat oven to 200 degree celsius.
• Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
• Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
• Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
• Fold through the bacon and mushrooms.
• Spoon mixture into prepared pan.
• Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.

BACON-PIMIENTO CHEESE CORN MUFFINS

Steps:

• Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon., Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

BACON CORN MUFFINS WITH SAVORY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees F.
• Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
• Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.
• In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.
• Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.
• While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.
• Transfer mixture to a pastry bag and snip off the end.
• Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.

EGG-STUFFED BACON AND CHEESE MUFFINS

Steps:

• Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
• Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
• Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
• Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
• Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
• Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.

SAVORY CHEESE MUFFINS WITH BACON AND CHIVES

Steps:

• Cook bacon until crisp.
• Cool and crumble.
• Set aside.
• Preheat oven to 350.
• Prepare muffin tin by spraying with vegetable oil spray.
• Melt butter over medium heat in a small skillet.
• Remove from heat and add chives.
• Cool to room temperature.
• In a medium bowl combine eggs and milk using a whisk.
• Add butter/chive mixture, cheese and crumbled bacon.
• In a small bowl, combine flour, baking powder, salt and sugar.
• Stir to mix.
• Add to egg mixture, stirring only until blended thorougly.
• Spoon mixture into prepared muffin cups, filling about 2/3 full.
• (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
• Remove from oven and remove muffins from tin.
• Cool them on a wire rack.

CHEESE AND BACON MINI MUFFINS

Steps:

• Preheat the oven to 400°F
• Grease two 12 hole mini muffin tins with a little margarine.
• Cook the bacon in a non-stick frying pan for 3-4 minutes until golden.
• Drain on kitchen paper.
• Sift the flour and baking powder into a large bowl and stir in the cornmeal, sugar, salt and cooked bacon.
• Crumble in half of the Boursin. Crack the egg into a separate bowl and whisk in the milk and melted margarine.
• Stir the liquid into the dry ingredients, taking care not to over mix. Divide the mixture between the mini muffin tins, scatter with the grated Cheddar and bake for 15 minutes or until well risen and just firm.
• Allow to cool, cut in half horizontally then sandwich together with the remaining Boursin.

BACON AND CHEESE MINI MUFFINS

Steps:

• Cut bacon into small pieces and cook, drain well on paper towels.
• Mix bisquick, vegetable oil, eggs, cheese soup and shreeded cheese.
• Pour into mini muffin pan and top with crumbled bacon.
• Bake at 325 for 20 minute.
• You can also mix the bacon in the batter or even substitute crumbled sausage.

BACON AND CHEESE MUFFINS

Steps:

• Mix Eggs, Cream, Almond Flour, Salt and Pepper all Together.
• Stir in Bacon and Cheeses.
• Pour Mixture into Greased Muffin Pan.
• Bake @ 350 for 25 to 30 Minutes.

SCRAMBLED EGG MUFFINS WITH BACON AND SWISS CHEESE

Steps:

• Preheat oven to 350.
• Grease 6 tin muffin tin.
• Whisk 8 large eggs in bowl with water.
• Add Salt and Pepper to taste.
• Pour in equal amounts into muffin tins.
• Bake 15 minutes.
• Remove from oven.
• Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
• Return to oven for an additional 10 minutes, or until egg mixture is finished.
• To reheat place in microwave on a microwave safe plate for 45 seconds.
• Enjoy!

BACON CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, cook bacon over medium high heat until crisp. Drain, reserving drippings. If necessary add oil to drippings to measure 1/3 cup. In a small bowl, combine dripping mixture, egg and milk, set aside. Crumble bacon, set aside.
• In large bowl combine flour, sugar and baking powder. Make well in center. Add egg mixture all at once to flour mixture, stirring just until moistened. Batter should be lumpy. Fod in bacon, cheese. Spoon into greased or paperlined 2 1/2 inch muffin cups. Fillling about 3/4 full.
• Bake for 15 to 20 minutes or until golden brown.
• Remove from pan, let cool on wire rack.

BACON-CHEESE ENGLISH MUFFINS

Steps:

• Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Top with bacon. Serve immediately.

BACON AND CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder, salt and cayenne. Stir in 2 cups cheese and bacon. In a small bowl, combine the egg, milk and butter. Stir into the dry ingredients just until combined., Fill greased muffin cups three-fourths full. Sprinkle with remaining cheese. Bake at 425° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

WELSH CHEESE AND BACON MUFFINS

Steps:

• Method:.
• Sift the flour, salt and baking powder into a mixing bowl.
• Add the rest of the ingredients and fold everything together with the lightest of touch, until just blended. DO NOT OVER MIX!
• Spoon the mixture into the prepared muffin tins, bake in a preheated oven, gas4/180c/350f for 20-30 minutes until golden and firm.
• Remove and allow to cool in the tin for 10 minutes.
• Transfer onto rack to cool completely.

SMOKED BACON BLUE CHEESE MUFFINS

Steps:

• Combine the bacon fat, egg, water, milk, sugar and salt in the bowl of an electric mixer with the whip attachment. Mix until everything is incorporated. Sift together the flour and baking powder and add into the bowl. Whip until there are no lumps. (do not overmix!) Incorporate the basil, chopped bacon and amish blue cheese. Scoop the muffin mix into well greased muffin tins and bake at 350 for 20 to 25 minutes.

MELTED CHEESE, CORN AND BACON MUFFINS

Steps:

• Preheat oven to 200°C.
• Oil 12 hole muffin pan.
• Mix polenta and milk in small bowl, cover and stand for 20 minutes.
• Meanwhile cook bacon in skillet, stirring, for 2 minutes.
• Add green onions to skillet, stirring, cook for another 2 minutes.
• Remove from heat and let cool for 5 minutes.
• Sift flour and sugar into large bowl.
• Stir in corn kernels, cream corn and bacon mixture.
• Add melted butter, eggs and polenta mixture.
• Mix muffin batter only until just combined.
• Spoon 1 tablespoon of the batter into each prepared muffin pan.
• Place 1 piece of cheese into the center of each muffin pan hole.
• Divide remaining batter among muffin pan holes.
• Sprinkle grated cheese over each muffin.
• Bake uncovered in oven for about 20 minutes or until muffins are well risen.
• Turn muffins onto wire rack.
• Serve warm.