These savory Cheese and Bacon Muffins are a delicious, versatile treat—perfect for busy breakfasts, brunch, or as a savory side for dinner. With simple pantry ingredients you can whip up a batch in minutes and enjoy warm, cheesy muffins that freeze and reheat beautifully.
I often make a double batch and freeze extras. They reheat quickly in the microwave or gently in the oven, which makes mornings so much easier. The texture sits nicely between a biscuit and a muffin—tender, slightly crumbly, and full of cheesy, bacon flavor.
These muffins also adapt well for a brunch spread or a simple snack. You can customize them with extra mix-ins or different bacon varieties to suit your taste.
Ingredients
- Buttermilk – room temperature
- Salted butter – melted
- Egg – room temperature
- Flour – all-purpose flour for the base
- Baking powder – for lift and a light texture
- Salt – about a 1/2 teaspoon
- Cheddar cheese – shredded (sharp cheddar works well)
- Bacon crumbles – cooked and chopped or store-bought bacon bits
See the recipe card below for exact quantities.
How to Make Cheese and Bacon Muffins
Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and lightly spray with nonstick cooking spray.
Step One: Stir together the melted butter, buttermilk, and egg until combined.
Step Two: Add the dry ingredients and stir just until incorporated—do not overmix.
Step Three: Add the shredded cheese and bacon pieces to the batter.
Step Four: Fold gently just until the cheese and bacon are evenly distributed.
Step Five: Scoop the batter into the prepared muffin tins, filling each cup about three-quarters full.
Step Six: Bake for 18–20 minutes or until the tops are golden brown. Let cool briefly, then serve warm.
Top Tip
Use pre-made bacon bits or fry and chop your own bacon. Both give great flavor—just drain excess grease before adding to the batter.
Substitutions
- Bacon: Try thick-cut, maple, turkey bacon, or your favorite variety to change the flavor profile.
Variations
- Additions: Mix in diced green onions, chopped bell pepper, crumbled blue cheese, or sautéed onion for extra flavor and texture.
For a sweet alternative, try banana or carrot muffins to round out your baking repertoire.
Equipment
A muffin pan, paper liners, mixing bowls and a spatula or spoon are all you need. A stand mixer can speed up mixing but is not required.
Storage
Cool the muffins to room temperature, then store in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or a low oven. To freeze, wrap individually and place in a freezer-safe bag—reheat from frozen or thaw overnight in the fridge.
Common Questions
Dry or spongy muffins are usually overbaked. Watch for a golden top and follow the suggested bake time. Remove them as soon as they’re done.
They’re quick to mix, so early prep isn’t necessary. You can prepare and bake them ahead of time and reheat when needed.
Related
Looking for more baking ideas? Try other muffin and quick bread recipes to expand your breakfast and snack options.
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Brown Butter Chocolate Chip Banana Bread
-
Cranberry Cream Cheese Bread Recipe
-
Cheese and Bacon Muffins
-
Honey Banana Bread Recipe
📖 Recipe
Cheese and Bacon Muffins
Ingredients
- 1 cup buttermilk, room temperature
- 6 tablespoons salted butter, melted
- 1 egg, room temperature
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup bacon crumbles
Instructions
- Preheat the oven to 400°F. Line a muffin tin with paper liners and spray with cooking spray.
- Stir together the buttermilk, melted butter, and egg.
- Add the dry ingredients and stir just until incorporated.
- Fold in the shredded cheese and bacon.
- Divide the batter among the prepared muffin cups.
- Bake 18–20 minutes, until golden brown. Cool slightly and serve warm.
Notes
Buttermilk substitute: Combine whole milk with 1 tablespoon white vinegar and let sit 5 minutes.
Nutrition
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