More Brunch Recipes
Cheese and Bacon Muffins
Savor the comforting and indulgent flavors of our Bacon and Cheese Muffins. These muffins combine the smoky goodness of bacon with the cheesy richness, creating a delicious and satisfying treat. Whether enjoyed in the morning or as an anytime snack, these muffins deliver a delightful blend of textures and flavors, making them a popular choice for those who relish the savory pairing of bacon and cheese.
Ingredients
- 200g bacon lardons
- 250g tasty or cheddar cheese, grated
- 280g plain flour
- 3 tsp baking powder
- 1/2 cup vegetable oil
- 1 cup milk
- 2 eggs
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C and line a 12-hole muffin tray with paper muffin cases.
- In a dry frying pan over medium heat, cook the bacon lardons until crisp and golden. Set aside to cool slightly.
- In a large bowl, sift together the flour and baking powder. Add the cooked bacon, grated cheese, oil, milk and eggs. Season with salt and pepper, and stir until just combined – don’t overmix.
- Spoon the batter evenly into the muffin cases and bake for 20–25 minutes, or until golden brown and firm to the touch. Cool in the tin for 10 minutes before serving warm.
Notes
- These muffins are absolutely best served warm with a generous swipe of butter, but they also reheat beautifully the next day.
- If you fancy a twist, add a handful of chopped chives or swap in half the cheese for something smokier like gouda.
- They freeze well too – perfect for stocking up the freezer for future brunch emergencies.
What I Cook With
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 349Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 70mgSodium: 561mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 15g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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My Faily Favourites Cheese and Bacon Muffins Recipe
When Comfort Food is a Must
This weekend, after coming down with Flight Flu, I felt the need for comfort, for classic nostalgia, and for a recipe from the past. And these cheese and bacon muffins were exactly what I needed. They are cheesy, salty, fluffy and indulgent, and everything I needed to brighten my spirits. The fact it’s also been a bit chilly here in Adelaide hasn’t helped my flight flu, nor my need for comfort food. It’s actually quite strange, the fact it’s late October and we had a high of 16C yesterday! It feels like summer back in Scotland.
However, I know the temperatures here in Adelaide gets scorching in summer, so I am definitely not going to complain about this cosy weather whilst it lasts! I just need to take advantage of it with my recipes. Where I grew up in Sydney we had scorching, dry summers – chilly springs were definitely not in the forecast! That’s part of the charm of Australia – it’s so large that each city has its own unique climate and culture. Whereas Brisbane was forever summer, hot and humid, here in Adelaide we seem to get all the seasons.
In fact, I am actually going to have to buy a proper winter wardrobe for next year. Unfortunately, my winter wardrobe from Scotland was left behind. That is to say, my ex-husband refused to ship it over… And as I was in Brisbane last year, there was no need to buy anything new! So let’s just say I am very much looking forward to a winter fashion shopping adventure. I’ll probably pair it with a trip to a cosy cafe or a day of baking in my warm little kitchen. And yes, these muffins will be on repeat, especially when I need a little bite of something warm and savoury. There is just something magical about that first bite when the cheese is still warm, and the bacon adds that perfect little crunch. Total bliss. Plus, they make my house smell like actual heaven.
Hang on, What is the Flight Flu?
Whenever I travel, I get what I call The Flight Flu. A sore throat, sore ears, and extreme fatigue. It turns out it’s due to the lack of humidity in the aircraft cabin, as well as the air pressure. It does a complete number on my lungs! And given my immune system ain’t that great, due to multiple autoimmune issues, I end up worse for wear. I have learned that the fastest way to recover is lots of sleep with a humidifier nearby. And lots of water! But travel still knocks me about, and it’s why I tend to avoid interstate travel these days, especially short work trips. In my twenties, I was constantly travelling interstate for work and play, and it’s no wonder I was constantly exhausted. However these days, I have a much greater focus on my mental health and wellness – in all the different forms that may take.
Plus, when I travel I am more likely to be exposed to gluten, which, as a celiac, is not a fun experience. It makes recovery all the harder, which is why having a stash of freezer-friendly recipes like these cheese and bacon muffins is an absolute game changer. I can batch cook them, pop them in the freezer, and then just reheat whenever I need a dose of something hearty without the risk of gluten cross-contamination. And truly, they reheat beautifully. You lose none of that salty, cheesy richness and they’re still gorgeously fluffy even after freezing. Honestly, I should start freezing them in single portions more often because they’ve saved me this week. Especially since I didn’t have the energy to do a full cook.
Another Recipe from the Archives
I couldn’t even begin to tell you just how many people I’ve cooked these cheese and bacon muffins for over the years. They’ve been my go-to brunch recipe for more than a decade, and somehow they’ve never made it to the blog until now. I think the reason is they’ve always just felt like second nature. Something I throw together while chatting to friends in the kitchen or when someone pops by unannounced. They’re nostalgic, comforting, and almost always devoured within minutes. Even people who side-eye the idea of savoury muffins end up converted with the first bite.
The last time I made them, I was heading off on a train trip from Glasgow to somewhere in England to watch a soccer game. I baked a whole batch to take with me for my then-husband (now ex), his brother, his brother’s fiancée (now wife), and their mum. They vanished before we’d even hit the halfway mark. Shame the game wasn’t nearly as exciting as the muffins. I’ve always said soccer’s just a bit too slow for my taste – give me rugby or basketball any day. At least the muffins gave us something to smile about while we sat freezing on hard plastic seats, pretending to care about offside rules.
Back home, these muffins have made plenty of appearances during lazy brunches and drunken nights alike. I’ve baked them for birthdays, picnics, and just because I felt like it. And let’s not forget the time my ex inhaled half a dozen in one sitting and then had the nerve to wonder why he was gaining weight. These are definitely a treat. Don’t let the word muffin fool you into thinking they’re remotely healthy! They’re cheesy, salty, moreish, and possibly the most beloved recipe in my entire archive. And now, finally, they’re getting the spotlight they deserve.
Ingredients Breakdown
When it comes to cheese and bacon muffins, there are a few key ingredients that really bring it all together. The base of the muffin batter is your standard self-raising flour, which gives them that perfect, fluffy rise. I use gluten-free self-raising flour, of course, but you could use regular if you’re not celiac. Then there’s the milk and egg to bring the batter together and help bind it all. You don’t want it too runny, just enough to hold everything in place. For the flavour punch, you’ve got crispy bacon – I always cook mine first so it gets that lovely golden crunch – and a generous amount of grated cheese. I use a mix of cheddar and tasty, but go with whatever cheese makes your heart happy. A bit of salt and pepper for seasoning, and you’re good to go.
Some versions of this recipe also include onion or chives, which is a great way to freshen up the flavour a little, especially if you’re serving them at brunch. You could even throw in a bit of garlic powder if you’re feeling wild. I personally like to keep it simple because the cheese and bacon do all the heavy lifting. But don’t let that stop you from getting creative. Want to use smoked cheese? Go for it. Want to add some chopped jalapeño for a bit of kick? Absolutely. These muffins are like a blank canvas for all your cheesy, bacony dreams. And that’s why they’ve stood the test of time in my kitchen.
And if you want to freeze them, I recommend wrapping them individually before popping them into a container or freezer bag. That way, you can just grab one when needed, reheat in the microwave or oven, and enjoy. They really do reheat beautifully. Just be warned, it’s very easy to eat more than one. Or three. So maybe don’t make them when you’re home alone with no one to share them with. Learn from my mistakes.
