This cheese and bacon muffins recipe is perfect for kids lunch boxes or picnics, or as on the go savoury breakfast muffins.
My daughter loves having these in her lunch box for school and often chooses them over a sweet muffin or cake for her morning or afternoon tea.
They are light and moist, and have a fairly mild cheese flavor, making them perfect for fussy eaters.
If you want to make the cheese flavor stronger, you could change the ratio of parmesan to cheddar to give a stronger parmesan flavor. You could also try adding in a spoonful of English mustard to help bring out the flavor of the cheese.
Tips for making cheese and bacon muffins
These bacon and cheese muffins are very easy to make, but there are a few tips that will help make them a success:
- Pre-heat the oven and have your muffin pan prepared before you start making the muffins
- Melt the butter and then allow it to cool before continuing
- Have your milk and eggs at room temperature
- Have your cheeses pre-grated and ready to add
- Use a cookie scoop to divide the mixture into the muffin pan
- Allow to cool in the tin for just a couple of minutes then transfer to a cooling rack
Got a Thermomix? Click here to find our Thermomix version of this recipe.
How to make bacon and cheese muffins
This savoury muffin recipe uses the classic muffin making method of combining the wet ingredients, and the dry ingredients separately, and then bringing them together before baking.
So first you combine the dry ingredients – the flour, baking powder and salt and set aside.
In order to combine the wet ingredients, you need to melt the butter. You can do this in a saucepan over a low heat or in the microwave. Then set it aside to cool before adding the remaining wet ingredients.
While you are waiting for the butter to cool, you fry the bacon bits until nicely browned.
Now that the butter is cool, you add in the milk and eggs.
Followed by the grated cheeses and bacon.
And finally fold in the flour.
I like to use a cookie/ice-cream scoop to divide the mixture into the muffin tin as it is quick and easy that way.
Then bake in the oven for around 20 minutes. They should be nicely browned on top and a knife should come away clean when inserted into the middle.
Adding milk to melted butter
This recipe for cheese and bacon muffins requires you to melt the butter and then stir in the milk and eggs to the butter.
To do this successfully you should allow the butter to cool before adding the milk. You want it to be cool but not yet solidifying again.
You also want your milk (and eggs) to be at room temperature. If your milk is cold straight from the fridge, it will cause the butter to solidify and you will end up with bits of solidified butter in your batter.
HOWEVER – if this happens, don’t panic! It really doesn’t matter that much and it will all sort itself out when the muffins are baking. In fact, some recipes actually recommend you do this to help make the muffins moist.
These bacon cheese muffins freeze really well. Once they are cool transfer them to an airtight freezer bag and place in your freezer. Try to use them within one month.
For my kids lunch boxes, I pop in one of these muffins while still frozen in the morning and they are defrosted and ready to eat by lunchtime.
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- Pre-heat oven to 320 F / 160 C
- Line a muffin tin with 12 muffin cases
- In a bowl, sieve together the flour, baking powder and salt. Set aside.
- Melt the butter in a pan or microwave. Transfer to a mixing bowl and set aside to cool while you fry the bacon.
- Fry the bacon in a frying pan until browned.
- Once the butter is cool, mix in the milk and eggs to the bowl.
- Add the grated parmesan, cheddar and cooked bacon and mix well.
- Fold in the flour mixture until mixed through.
- Use a cookie scoop to divide the mixture into the prepared muffin tin.
- Bake in the oven for around 20 minutes, until browned and a knife inserted comes away clean.
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Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 522mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 9g