Traditional recipes

Bacon and cheese savoury muffins recipe

Bacon and cheese savoury muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Savoury muffins
  • Cheese muffins

Add spices of your fancy to these savoury muffins. They can be eaten as a snack food or served with a meal and may be eaten hot or cold.

13 people made this

IngredientsMakes: 12 muffins

  • 250g self-raising flour
  • 1 pinch salt
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon baking powder
  • black pepper and your favourite spices to taste
  • 2 eggs
  • 1 teaspoon oil
  • 80g butter, softened
  • 200ml milk or buttermilk
  • 150g strong cheese, grated
  • cooked bacon, chopped, to taste
  • 1 onion, minced

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat the oven to 170 C / Gas 3. Grease a muffin tin or line with paper cases.
  2. Mix the flour, salt, bicarb, baking powder, pepper and spices in a mixing bowl.
  3. Beat the eggs and oil in a separate bowl. Add the butter and mix to combine. Add the milk, cheese, bacon and onion, and mix to combine.
  4. Fold the wet mix into the dry mix. If the result is too wet and liquid, add flour, 1 tablespoon at a time. If it is too dry, add milk, 1 tablespoon at a time. Fill the prepared muffin to three-quarters full.
  5. Bake in a preheated oven until golden and firm to the touch, about 20 to 25 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


  • 275g/9¾oz self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 50g/1¾oz butter, melted
  • 1 large free-range egg, beaten
  • 250ml/9fl oz milk
  • 75g/2⅓oz Gruyère cheese, grated
  • bunch of basil, leaves only, chopped
  • 75g/2⅓oz pitted black olives, chopped
  • 2 tbsp sun-dried tomato paste

Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.

Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug.

Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter.

Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown.

Remove from the oven and allow to cool slightly. Serve warm or cold.

Recipe Tips

If you can’t find muffin cases, you could use cupcake cases they are larger than fairy cake cases, but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins.

Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect.


Savory Bacon Muffins

Or perhaps you are hosting an Easter brunch? Either way, these Savory Hatfield Bacon Muffins make a great breakfast or brunch option.

They are quick and easy to make, and everyone loves them. I mean who doesn&rsquot love bacon?!

And we didn&rsquot use just any old bacon to make these muffins &ndash we used Bacon that comes sourced from American family farms. I love that Hatfield is a family-owned company committed to sustainability and charitable giving. It&rsquos Pork With a Pledge that I can feel good serving up to my guests.

If you haven&rsquot tried this bacon you are truly missing out. Hatfield Applewood Smoked Bacon has a rich and smoky flavor that is truly amazing.

Hatfield Applewood Smoked Bacon is great on its own, with eggs, or on a BLT. When it comes to pork, you really can&rsquot go wrong with Hatfield products.

Packed with bits of Hatfield Applewood Smoked Bacon, these savory muffins make a hearty and delicious breakfast. Serve warm with butter for spreading, and everyone in your family will thank you. Just be sure to make a large batch because you can bet that your guests will be coming back for seconds!

Bacon muffins make a great breakfast on busy mornings too. So, if you are lucky enough to have a few left over, place the muffins in a freezer baggie and pop them in your freezer. Whenever you need a quick on-the-go breakfast, grab one from the freezer and heat it up in your toaster oven or microwave.


Step by step instructions

Step 1. Fry the bacon pieces in a pan until browned and crispy. Set aside.

Step 2. Using your fingers, rub the butter pieces into the flour in a large mixing bowl until the mixture resembles fine crumbs. This step can also be completed in a food processor, if you have one.

Step 3. Add all of the ingredients into the bowl and stir until combined (don&rsquot over-mix). Bake in muffin trays (with or without paper casing) until fluffy and cooked through. You can test if a muffin is cooked by inserting a wooden skewer into the middle. If it comes out clean, with a few crumbs, then the muffin is cooked. Allow the muffins to cool on a wire rack, or let them sit for a few minutes and eat them warm from the oven!


  1. Pan fry the diced bacon in a little olive oil. Heat oven to 190 degrees celsius (170ç fan forced). Line or grease muffin pans (mix makes approx. 12 large and 24 mini muffins)
  2. Mix flours and baking powder into a bowl. Make a well in the centre add milk, 1 tbsp olive oil, egg and mix well.
  3. Drain excess juice from zucchini and add to mix along with bacon, cheese, sweet chilli and herbs.
  4. Spoon mixture into oiled pans. Bake for 25minuts or until golden. Remove from oven and let stand for 5 minutes before transferring to wire rack

Want to mix it up a little? Use the basic Cheese and Bacon Muffin mixture (step 2) and then you can add whatever you like!

We used Bertolli Light in Taste Olive Oil in this recipe and couldn't be happier with the way the subtle olive flavour added to the result. Bertolli is the world’s no. 1 olive oil brand. Bertolli Light in Taste is pure olive oil that has a mild flavour that’s still full of character. It’s especially good when you want your olive oil to play a supporting role or when cooking with lighter flavours. You can use it anywhere you would use vegetable oil. It’s particularly good to use when baking, you get wonderfully moist cakes and it’s so easy to use. Bertolli olive oil contains just crushed olives, nothing else. Bertolli Light in Taste Olive Oil is available at Woolworths and selected IGA stores nationally.


Bacon corn muffins

So, ok. I share this recipe for bacon corn muffins with you because it is absolutely the most delicious savory muffin recipe I have ever had BUT proceed with caution. Because these corn muffins are completely addictive. I’ve baked them at least 3 times in the last month. They make fantastic easy snacks (um, hi after school!), grab-and-go breakfasts and easy lunches.

Served warm, slathered with butter they are just dreamy. To re-heat them just pop in the microwave for a few seconds. They warm up so well and really, the melty butter is so worth it.

How to make bacon corn muffins

It couldn’t be easier, honestly. The muffin batter is simple and straight forward and its the add-ins that makes these muffins special. Crispy streaky bacon (I used a 250g/8-ish oz package) being number one. You want streaky (bacon cut from the belly) here as the extra fat will add moisture as well as flavor. I removed the bacon from the pan and left a tablespoon of the bacon fat behind to fry the corn in. I used the kernels from 4 medium cobs but you could easily substitute 1 and a half cups of frozen or canned corn. A cup of mature grated cheddar (optional but SO good) and a generous handful of chopped fresh herbs add flavor and color.

They also freeze really well and will last for 3-5 days in a sealed container so these muffins are great for prepping ahead and having on hand during the week.


This grab-and-go breakfast comes together easily and makes a pretty big batch without a ton of work!

  1. Preheat oven to 350 degrees
  2. Mix all ingredients in a medium-sized bowl.
  3. After well combined, let the mixture sit for 5 minutes so that the coconut flour can absorb the moisture.
  4. Spray a mini muffin pan (I recommend a silicone muffin pan) and fill each cup until each is about 3/4 full.
  5. Bake 15-18 minutes until golden brown and cooked through. Let cool slightly before popping out of the pan.

Method

  1. Preheat oven to 180 ̊C.
  2. Line a 12-cup muffin tin with paper cases.
  3. Heat up a frying pan with a splash of oil and add the bacon. Once cooked, remove to cool.
  4. Add flour to a large bowl and make a well in the middle, pour in milk, cheese and two thirds of the bacon.
  5. Season generously with sea salt and cracked pepper.
  6. Gently fold until just combined.
  7. Spoon evenly across the muffin cases and place a little of the remaining bacon on top of each.
  8. Bake for 25 minutes or until the muffin tops are golden brown.

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 3 / 5. Vote count: 23

No votes so far! Be the first to rate this recipe.

6 Reviews

Easy and so very tasty. Yummy.

I made these and really enjoyed them straight out of the oven.
I found them a little dense when cold latter in the day. I think next time I will sift the flour and a little baking powder.


Cheesy Bacon and Vegetable Muffins

Move over boring Vegemite sandwiches, and hello Cheesy Bacon and Vegetable Muffins! These babies are packed with veggies, and are a great ready-to-go sandwich substitute that you can keep in the freezer, and pop into the kid’s lunchboxes on those busy school mornings.

This recipe really is as easy as combining the ingredients, spooning the mixture into a muffin tray, and putting them into the oven.

They make a great after school snack for the kids too! I like to make these muffins in a regular sized muffin tray and a mini muffin tray too. I follow the same cooking process for the mini muffins, but cook them for about 5 minutes less.

I like to make a batch of these Cheesy Bacon and Vegetable Muffins at the same time as I bake a couple of other recipes from my Lunch Box Recipes Cookbook (which are all freezable!). It’s a really quick and easy way for me to get a good stockpile of lunch box fillers into my freezer, and it means my kids and hubby don’t get bored with the same thing day after day.

A big bake up like this can last me weeks, save me a fortune, and make my mornings run so much smoother.


Savoury Muffins

Loaded with bacon, spinach and cheese, these savoury breakfast muffins are a healthy handheld breakfast to help get you out the door on busy mornings.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1 x
  • Category: Breakfast
  • Method: Baked

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1 1/2 cups milk
  • 1/4 cup plain yogurt*
  • 1/3 cup olive oil
  • 1 cup cheddar cheese, grated
  • 6 slices bacon, sliced or diced
  • 4 cups spinach, roughly chopped
  • 2 tablespoons chives, minced

Instructions

  1. Preheat the oven to 375°F and grease a muffin tin with butter or oil.
  2. In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.
  3. Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.
  4. In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.
  5. In a separate large bowl, combine all of the wet ingredients egg, milk, yogurt and olive oil and whisk to combine.
  6. Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
  7. Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.
  8. Divide all of the batter evenly across the muffins tin wells.
  9. Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.
  10. Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.
  11. The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days or frozen for up to 3 months.

Notes

YOGURT: This recipe calls for whole milk, 2% or 0% yogurt, however, you could certainly use Greek yogurt if you prefer, you may simply need to add an extra splash of milk if your batter is too thick.