Cheddar Bacon Green Onion Muffins
Savory muffins studded with crispy bacon, sharp cheddar, and bright green onions. The combination of sour cream and half-and-half keeps these tender and moist, while a bacon-cheese crumble tops each one. Perfect for brunch, packed lunches, or alongside soup. The salty, smoky bacon and peppery notes make these distinctly savory compared to traditional sweet muffins.
Ingredients
- 7 slices bacon, cooked until crisp, drained, cooled, crumbledsmoked ham or turkey bacon1:1proteinsavory
turkey bacon adds less fat; ham adds saltiness
Full guide → - 1 cup old cheddar cheese, gratedsharp white cheddar or gruyere1:1cheesesavory
sharp aged cheddar recommended for depth
- 3 cups all-purpose flour, undefined
- 2 tablespoons sugar, granulated
- 1 tablespoon baking powder, slightly heaping
- 2 teaspoons black pepper, ground
- 1 teaspoon salt, kosher or sea
- 1 cup milk or half-and-half cream, whole milk recommendedbuttermilk1:1dairyacidic
increase baking powder to 1.5 tablespoons
- ½ cup vegetable oil, neutral oil
- ½ cup green onion, finely chopped, white and light green parts
- ½ cup sour cream, full-fat
- 2 eggs large, room temperature
Instructions
- 1
Preheat oven to 375 degrees and position rack to second-lowest setting.
- 2
Cook bacon over medium heat until crisp, drain, cool, and crumble into small pieces.
- 3
Grease 12 muffin tins or line with paper liners.
- 4
In a small bowl, combine 2-3 tablespoons crumbled bacon with 2-3 tablespoons grated cheese; reserve for topping.
- 5
In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper.
- 6
Stir in remaining cheddar cheese and crumbled bacon.
- 7
In another bowl, whisk milk, oil, sour cream, and eggs together, then fold in green onions.
- 8
Pour wet ingredients over dry ingredients and stir just until moistened; do not overmix.
- 9
Divide batter evenly among muffin tins.
- 10
Top each with reserved bacon-cheese mixture.
- 11
Bake 20-25 minutes until golden brown.
Tips
Cook bacon a day ahead and store in the fridge to save time on muffin-making day.
Do not overmix the batter after adding wet ingredients; lumpy batter yields tender crumbed muffins rather than dense ones.
For extra flavor, use half-and-half cream instead of milk for a richer, more luxurious texture.
Good to Know
Keep baked muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze in a freezer bag for up to 3 months.
Prepare and crumble bacon up to 1 day ahead. Mix dry ingredients the morning of baking. Do not prepare full batter in advance; mix wet and dry ingredients just before baking.
Serve warm or at room temperature as part of a brunch spread, alongside eggs and fruit, or packed in lunchboxes. Pairs well with soups or salads.
Common Mistakes
Overmix batter to avoid dense, tough muffins; stir only until flour is just moistened
Skip cooling bacon to avoid melting cheese in the topping; let it cool completely before crumbling
Use cold eggs straight from fridge to avoid over-mixing when combining with other wet ingredients
Substitutions
Dairy-Free Swaps
General Alternatives
sharp aged cheddar recommended for depth
turkey bacon adds less fat; ham adds saltiness
Full guide →FAQ
Can I make these without green onions?
Yes. Omit green onions or substitute with fresh chives, dill, or cooked bell peppers. The muffins remain flavorful with bacon and cheese as the dominant savory elements.
What if my batter seems too wet?
This batter should be thick and chunky. If it appears soupy, add 1-2 tablespoons flour at a time until it resembles thick pancake batter. Do not thin it further.
How long can I keep baked muffins?
Room temperature: 2 days in an airtight container. Refrigerated: 4 days. Frozen: 3 months in a freezer-safe bag. Thaw at room temperature or reheat in a 300F oven for 10 minutes.