These do have a little sugar in them, but you won’t find them super sweet and while the vanilla extract might seem like a weird addition, trust me… you don’t want to leave it out. I tested them both with and without it and MUCH preferred the vanilla in there. But they don’t end up tasting anything like cake. Promise.
To make things even easier, this recipe calls for a pouch of cooked, chopped bacon – you know, the kind that you usually find over by the salad dressings in the grocery store. It’s a great way to add tons of bacony flavor without having to cook, and more importantly clean up after cooking, bacon. Just make sure it’s real bacon – not the fake stuff – and I like to use the chopped bacon rather than the bacon bits. If you’re feeling industrious, you can certainly cook your own though, or use some leftover from breakfast, too. You’ll need 8 to 10 slices of real bacon that has been cooked and crumbled. Y’all enjoy!
Bacon Cheddar Muffins
Ingredients
- 2 cups self-rising flour
- 1/4 cup sugar
- 1 (3.5-ounce) package chopped real bacon (or about 8 to 10 slices of bacon, cooked and crumbled)
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F and lightly spray a 12-well muffin pan with nonstick cooking spray.
- In a large bowl, stir ingredients together until just combined - do not over mix. Divide the batter evenly into the prepared pan. Bake for 12 to 15 minutes or until cooked though.
Notes
Claudine in Fort Worth, TX says
Oh, how yummy! I’m always looking for a new and different way to make bread or rolls to serve with our meals. These would be a welcome addition to any meal or even for party fare! Thank you Stacey for sharing this recipe.
Stacey says
Sure hope you’ll enjoy them!!
Claudia T says
Hi Stacey, These look absolutely wonderful!!! I am going to make them, but have a question, since it is just my husband and I, can these be frozen? Or should I cut recipe in half? Thanks so much for sharing all your great recipes with us…..Claudia
Stacey says
I’ve not tried freezing them, so I think cutting the recipe in half would be the best solution.
Kasey says
Being a widow, being able to freeze these in serving sizes would be great! Will they freeze okay?
Stacey says
I’ve not tried freezing them, so I can’t say for sure.
Elizabeth Oakley says
Stacey you nailed this recipe! I made these last night and between my husband and I we ate 4 but the kids scarfed down another 4. We will all have to share the rest with 1 each! I will make these again. Delicious!
Stacey says
Awesome! So glad you enjoyed them!!
Gail Patterson says
YUM! I have left over chicken and squash crockpot dinner these would go perfectly with! Thank you! BTW…I follow you on fb and pinterest. Love your recipes!
Stacey says
Thanks so much, Gail! I sure appreciate you following me on all those platforms! Hope you’ll enjoy the muffins!
Jen Bell says
Hi Stacey! I am very interested to try this recipe for a Christmas Tea I’m planning. Do you think they would work in a mini muffin pan? I would think I would need to reduce the bake time just a tad, any thoughts?
Stacey says
Hello! Yes! I do think these will work just fine in a mini muffin pan. Like you said, you’ll just need to reduce the bake time a bit.
Suzanne says
I made these into mini-muffins but as directed, but made a maple sea salt bacon bit topping for them (below). The muffins didn’t have a lot of taste, but were slightly sweet, so good for tea.
The recipe made 48 mini-muffins and baked for 14 min, switching the pans around halfway through.
The topping left a nice after taste, and I was glad to have it.
Topping:
⅓ cup pkg bacon bits
Maple syrup
Coarse sea salt
I didn’t really measure the syrup, just made sure all the bacon bits were moist. Added the salt til it looked right, stirred, then added a bit more. Put ¼ tsp of bits on each mini muffin and had just enough and they came out perfectly.
Stacey says
Thanks for sharing, Suzanne!