Bacon & Cheddar Cheese Muffins
Savory mini muffins packed with sharp cheddar and crispy bacon, ready in 22 minutes. Great for breakfast or snacks.
Ingredients
- 1 1/2 cups all-purpose flour 195 g
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon each granulated garlic and onion powder
- 1/2 teaspoon Morton kosher salt
- 3/4 cup whole milk 178 ml
- 1/3 cup sour cream 80 g
- 1/4 cup unsalted butter 4 tablespoons; 57 g, melted
- 1 large egg
- 6 ounces sharp cheddar cheese 1 1/2 cups, shredded
- 3/4 cup fried and crumbled bacon
Instructions
Preheat and Mix Dry Ingredients:
Heat oven to 400°F (205°C). In a medium bowl, combine flour, sugar, baking powder, garlic powder, onion powder, and salt with a whisk.Whisk Wet Ingredients:
In another large bowl, whisk milk, sour cream, melted butter, and egg until smooth.Combine Wet and Dry Mixes:
Add dry mix to wet mix and fold until flour is mostly incorporated.Fold in Cheese and Bacon:
Fold in cheese and bacon until evenly distributed. Optionally, let batter sit at room temperature for 30 minutes prior to baking.Fill Mini Muffin Pan:
Spray a mini muffin pan with nonstick spray or line with paper liners. Fill each cavity to the brim with roughly 2 tablespoons batter (makes 24 muffins).Bake and Cool Muffins:
Bake 12–15 minutes until golden. Let cool in pan on a wire rack for 5–10 minutes, then remove.