Welsh Cheese and Bacon Muffins
Bursting with savory flavors, these Welsh Cheese and Bacon Muffins are the perfect blend of crispy bacon, sharp Welsh cheddar, and fragrant spring onions, all nestled in a fluffy, buttery muffin base. Perfect for breakfast, brunch, or a hearty snack, this recipe delivers rich, cheesy goodness with a hint of smoky bacon in every bite. The inclusion of buttermilk in the batter ensures an irresistibly tender crumb, while a touch of black pepper adds subtle seasoning. Ready in just 40 minutes, these muffins are an easy-to-make crowd-pleaser, ideal for serving warm alongside soups or salads—or enjoying on their own. Whether you're whipping them up for a weekend indulgence or freezing extras for later, these savory muffins are sure to become a household favorite! Keywords: Welsh Cheese and Bacon Muffins, savory muffins, breakfast muffins, cheese and bacon recipes, easy baked snack recipes.
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Recipe Information
Ingredients
- 6 slices Bacon rashers
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 150 grams Welsh cheddar cheese (grated)
- 3 stalks Spring onions (chopped)
- 2 large Eggs
- 250 ml Buttermilk
- 75 grams Unsalted butter (melted and cooled)
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan ovens and line a 12-hole muffin tin with paper cases or grease it lightly.
Cook the bacon slices in a frying pan over medium heat until crispy, then place them on paper towels to drain. Once cooled, chop them into small pieces and set aside.
In a large mixing bowl, sift together the flour, baking powder, salt, and ground black pepper.
Add the grated Welsh cheddar cheese, chopped spring onions, and cooked bacon pieces to the dry ingredients. Mix everything well to ensure even distribution.
In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 119 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.
