My Bacon Cheddar Breakfast Muffins are always a crowd pleaser with my coworkers. I make these muffins about once a week for our company breakfasts that we all participate in.

The salty bacon and gooey cheddar cheese is the best combination to start a long day at work just right. Despite the recipe being made from scratch, the muffins are actually quite easy to make, and I think the batter tastes better than a box mix too.

You could even make these on the weekends, so you’re spending less time in the kitchen, when you’d rather be spending that time with your family or friends.

 

Ingredients:

6 strips bacon cooked and chopped

1 cup shredded and aged cheddar

1/2 cup chopped green onions

3 cups all-purpose flour

2 tbsp granulated sugar

1 1/4 tbsp baking powder

1/2 tsp pepper

1 tsp salt

1 cup milk

1/4 cup vegetable oil

3/4 cup sour cream

2 eggs

 

Instructions:

Preheat the oven to 375°F (190°C) and grease or paper line 12-15 cupcake cups

In small bowl, combine 1 tbsp of the chopped bacon and 2 tbsp of the Cheddar; set aside.

In large bowl, whisk together flour, sugar, baking powder, pepper and salt; stir in remaining bacon, cheddar and chives.

Whisk together milk, oil, sour cream and eggs; pour over dry ingredients.

Stir together just until moistened. Do not overmix.

Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top.

Bake for 20 to 25 minutes or until tops are firm to the touch and muffins are golden.

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Quick Tip: Make sure there are no lumps from the sour cream for the best muffin bite.

Recipe and Image courtesy of: Hey Miki Hey Miki