Cheesy Bacon Cheddar Topped Muffins
Start your morning with a savory twist by indulging in these irresistible Cheesy Bacon Cheddar Topped Muffins! Bursting with sharp cheddar cheese, crispy crumbled bacon, and a hint of green onion, these tender muffins are a flavor-packed treat that takes just 15 minutes to prep. A golden crown of melted cheddar on top ensures every bite is delightfully cheesy. Perfect for breakfast, brunch, or a grab-and-go snack, these savory muffins are easy to make and bring comfort food to new heights. Whether served warm out of the oven or enjoyed at room temperature, they’re sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.25 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1.5 cups sharp cheddar cheese (shredded)
- 0.5 cup cooked and crumbled bacon
- 2 tablespoons green onions (finely chopped)
- 0.5 cup extra cheddar cheese (for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or generously grease with butter or nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until fully combined.
In a separate smaller bowl, whisk together the buttermilk, melted butter, and eggs until smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined – do not overmix. The batter will be slightly lumpy.
Fold in 1 cup of the shredded cheddar cheese, the crumbled bacon, and the green onions into the batter until evenly distributed.
Spoon the batter evenly into the prepared muffin cups, filling each cup about ¾ full.
Sprinkle the tops of each muffin with the remaining 0.5 cup of shredded cheese.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 7137 mg | 310% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 37.9 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2004 mg | 154% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1713 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.
