Blt Muffins
Meet your new favorite savory treat: BLT Muffins! Packed with all the classic flavors of a bacon, lettuce, and tomato sandwich, these muffins are the perfect blend of indulgent and wholesome. Each bite is bursting with the smoky crunch of crumbled bacon, the fresh juiciness of diced cherry tomatoes, and the satisfying texture of shredded lettuce, all folded into a fluffy cheddar-studded batter. Quick to prepare and ready in just 35 minutes, these muffins make an irresistible grab-and-go breakfast, snack, or party appetizer. For an extra touch of the iconic BLT vibe, top them off with a dollop of creamy mayonnaise. Whether enjoyed warm or at room temperature, these savory muffins are sure to be a hit with family and friends! Perfect for SEO keywords: BLT muffins, savory muffin recipe, bacon muffins, easy snack recipe, quick breakfast idea.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.25 cups unsalted butter, melted
- 2 units large eggs
- 1 cup shredded lettuce, packed
- 1 cup cherry tomatoes, diced
- 0.75 cups cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 0.25 cups mayonnaise (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
In a separate bowl, combine the buttermilk, melted butter, and eggs. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should still be slightly lumpy.
Fold in the shredded lettuce, diced cherry tomatoes, crumbled bacon, and shredded cheddar cheese until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
If desired, garnish the tops with a small dollop of mayonnaise before serving to enhance the BLT flavor.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
