Savory Onion Bacon Cheese Muffins
Warm, hearty, and bursting with flavor, these Savory Onion Bacon Cheese Muffins are the perfect blend of comfort food and gourmet flair. Packed with crispy crumbled bacon, caramelized onions, and sharp cheddar cheese, these muffins offer a savory twist on traditional baked goods. The batter, infused with a hint of black pepper, creates a light and tender texture, while the combination of milk and eggs ensures a moist crumb. These muffins come together quickly with a simple one-bowl method, making them an ideal choice for brunch spreads, on-the-go breakfasts, or savory snacks. Serve warm with a sprinkle of fresh parsley for a burst of color and added freshness. Perfect for bacon lovers and cheese enthusiasts alike, these muffins will be a standout addition to any casual gathering or cozy morning at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 teaspoons Granulated sugar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.75 cups Cooked bacon, crumbled
- 1 medium-sized Yellow onion, finely diced
- 2 tablespoons Unsalted butter
- 1 cup Shredded sharp cheddar cheese
- 1 cup Whole milk
- 0.25 cups Vegetable oil
- 2 Large eggs
- 1 tablespoon Chopped fresh parsley (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 nonstick spray.
In a medium skillet over medium heat, melt the unsalted butter. Add the diced onion and sauté until they are soft and lightly caramelized, about 8-10 minutes. Remove from heat and allow the onions to cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and black pepper.
Stir in the cooked and crumbled bacon, caramelized onions, and shredded cheddar cheese. Make sure they are evenly distributed throughout the dry ingredients.
In a separate medium bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Evenly divide the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 7605 mg | 331% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 27.0 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1265 mg | 97% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2088 mg | 44% | |
*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.
