Cheesy Apple Bacon Muffins
Start your morning off right with these irresistible Cheesy Apple Bacon Muffins, a savory-sweet fusion that packs bold flavors and comforting textures into every bite. Featuring sharp cheddar cheese, crispy crumbled bacon, and juicy diced apples, these muffins are a delightful balance of salty, smoky, and subtly sweet. Perfect for breakfast, brunch, or as an on-the-go snack, they’re made with a tender buttermilk batter that bakes up golden and fluffy in just 20 minutes. Whether served warm with a pat of butter or enjoyed straight from the cooling rack, these muffins are sure to become a family favorite. Plus, they’re easy to make ahead and store, making them the perfect grab-and-go treat. Bacon muffins with a cheesy twist—what’s not to love?
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Sugar
- 1 cup Sharp cheddar cheese, shredded
- 6 slices Bacon, cooked and crumbled
- 1 medium Apple, diced (peeled if desired)
- 2 large Eggs
- 1.25 cups Buttermilk
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
Stir in the shredded cheddar cheese, crumbled bacon, and diced apple, making sure they are evenly distributed throughout the dry ingredients.
In a separate bowl, lightly beat the eggs. Add the buttermilk, melted butter, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should be lumpy but moistened.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 748 mg | 250% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 61.5 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1274 mg | 98% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1671 mg | 36% | |
*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.
