These hearty and flavorful muffins are perfect for a grab-and-go breakfast, brunch, or even a quick snack. Packed with savory ingredients like crispy bacon, sharp cheddar cheese, and fresh chives, they’re sure to become a morning favorite.
Ingredients:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1/2 cup vegetable oil or melted butter
- Add-Ins:
- 1 cup cooked and crumbled bacon (about 6-8 strips)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped fresh chives
- optional: 1/2 cup of diced vegetables such as bell peppers or onions.
Instructions:
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease it well.
- If using vegetables, cook them until soft.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil (or melted butter).
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix. A few lumps are okay.
- Add the Savory Ingredients:
- Fold in the cooked bacon, shredded cheddar cheese, chives, and any optional cooked vegetables.
- Fill the Muffin Cups:
- Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds to three-quarters full.
- Bake:
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Cool and Serve:
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Tips and Variations:
- Vegetarian Option: Omit the bacon and add more vegetables, such as sautéed mushrooms, spinach, or sun-dried tomatoes.
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
- Cheese Variations: Use other cheeses like Monterey Jack, Gruyere, or pepper jack for a different flavor.
- Herb Variations: Replace chives with other fresh herbs like parsley, dill, or thyme.
- Make Ahead: These muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well.
- Reheating: Reheat leftover muffins in the microwave for a few seconds or in a toaster oven.
Enjoy your delicious savory breakfast muffins!