Whip up a batch of quick and easy bacon & cheese muffins using our famous 6 ingredient savoury muffin recipe. They're the perfect lunch box snack!
Whether you're looking for a delicious kid-friendly savoury snack, a side to a big bowl of soup, or a lunch box alternative to a sandwich, a batch of savoury bacon & cheese muffins is just what you need!
You won't believe how easy and tasty they are!
Why You're Going To Love These Bacon & Cheese Muffins
Once you make a batch of savoury bacon & cheese muffins, you'll never go back to store-bought muffins again!
Here's why you're going to go crazy for them:
- Budget-friendly recipe - these muffins are made from just 6 basic pantry and fridge staples (you probably already have them at home!)
- The whole family will love them (including fussy kids!) - these 'crunchy on the outside, soft and fluffy on the inside' muffins are the perfect snack for toddlers right through to adults.
- Bacon - the star of this recipe is of course the BACON! I mean, who doesn't love bacon!? I recommend cooking the bacon first as it brings out the flavour of the bacon and gives your muffins delicious little crispy chunks of bacon.
- Versatile - this is such a versatile recipe. You can substitute the bacon for chopped ham, add herbs such as chives, add vegetables (such as corn, chopped capsicum, grated zucchini etc).
- Quick and easy - whip up a batch of these bacon & cheese muffins in less than 30 minutes.
One Bowl Savoury Muffin Recipe
Not only is this recipe made using just 6 basic ingredients... you also need very little equipment!
To make bacon & cheese muffins, you'll need:
- mixing bowl
- metal spoon
- muffin tray
- oven
Please refer to the recipe cards at the bottom of this post for the full conventional method (one bowl and spoon) as well as the alternative Thermomix method.
Tips For Making Savoury Bacon & Cheese Muffins
- Use room temperature ingredients – for the yummiest muffins, make sure the milk and egg are at room temperature before using.
- Don’t over-mix – muffins that have been over-mixed will be dense and tough. Gently fold the mixture with a spoon until only just combined.
- Add rice to the bottom of the muffin tin holes – placing rice in the bottom of the muffin holes stops the paper liners from getting greasy when the muffins bake (if you're not using muffin liners, omit this step and lightly grease the base and sides of holes in the tray instead).
- Cook the bacon first - cooking the bacon in a frying pan before using brings out the flavour of the bacon and gives your muffins the most delicious flavour-packed taste! If you don't have time to cook the bacon first, use chopped deli ham instead (as the bacon won't cook in the oven in the 15-20 minutes that the muffins take to cook).
- Bacon alternatives – you can replace the bacon with chopped deli ham. Alternatively, you can completely omit the bacon for a vegetarian option.
- Storing the muffins - bacon & cheese muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freezing the muffins - freeze any leftover muffins in an airtight container for up to 3 months.
- Serving suggestions - these muffins can be eaten at room temperature. Alternatively, reheat them in a low temperature oven and then cut in half and slather with butter (my favourite option!). Serve with a bowl of soup, as a healthy lunch box treat, or a 'grab and go' savoury snack.
More Savoury Muffin Recipes
Once you try my bacon & cheese muffins you're going to want to make them over and over again!
But if you want to expand your savoury muffin repertoire, then these yummy recipes are just what you need:
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Bacon & Cheese Muffins
Whip up a batch of quick and easy Bacon & Cheese Muffins using our famous 6 ingredient savoury muffin recipe. They're the perfect lunch box snack!
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Servings: 12 muffins
Calories: 304kcal
Ingredients
- 2 cups (300g) self-raising flour
- 1 cup (80g) cheese grated
- 125 g butter melted
- 1 cup (250g) milk full fat
- 1 egg lightly beaten
- 200 g bacon chopped and cooked (see notes)
- salt and pepper to season
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Line a 12 hole muffin tin with paper muffin liners (or grease lightly) and set aside.
- Sift the self-raising flour into a large bowl.
- Add all the remaining ingredients and gently fold through with a metal spoon until just combined.
- Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden.
- Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Line a 12 hole muffin tin with paper muffin liners (or grease lightly) and set aside.
- Place the butter into the Thermomix bowl and melt for 3 minutes, Speed 2, 100 degrees.
- Add the chopped bacon and cook for 3 minutes, REVERSE, Speed 2, 100 degrees.
- Add the remaining ingredients and mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined.
- Divide the mixture between the muffin holes and bake for 15-20 minutes or until golden.
- Allow to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
Use room temperature ingredients – for the yummiest muffins, make sure the milk and egg are at room temperature before using.
Don’t over-mix – muffins that have been over-mixed will be dense and tough. Gently fold the mixture with a spoon until only just combined.
Add rice to the bottom of the muffin tin holes – placing rice in the bottom of the muffin holes stops the paper liners from getting greasy when the muffins bake (if you’re not using muffin liners, omit this step and lightly grease the base and sides of holes in the tray instead).
Cook the bacon first – cooking the bacon in a frying pan before using brings out the flavour of the bacon and gives your muffins the most delicious flavour-packed taste! If you don't have time to cook the bacon first, use chopped deli ham instead (as the bacon won't cook in the oven in the 15-20 minutes that the muffins take to cook).
Bacon alternatives – you can replace the bacon with chopped deli ham. Alternatively, you can completely omit the bacon for a vegetarian option.
Versatile – this is such a versatile recipe. You can substitute the bacon for chopped ham, add herbs such as chives, add vegetables (such as corn, chopped capsicum, grated zucchini etc).
Storing the muffins – bacon & cheese muffins can be stored in an airtight container at room temperature for up to 3 days.
Freezing the muffins – freeze any leftover muffins in an airtight container for up to 3 months.
Serving suggestions – these muffins can be eaten at room temperature. Alternatively, reheat them in a low temperature oven and then cut in half and slather with butter (my favourite option!). Serve with a bowl of soup, as a healthy lunch box treat, or a ‘grab and go’ savoury snack.
Nutrition
Calories: 304kcal | Carbohydrates: 32g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 273mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 0.6mg
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Renee Shmuel says
YUMMY, I also added canned green chile and also put some cheddar on top before baking
K says
If I want to add pumpkin to this how much would I add and how would I adjust the recipe for it?
Lucy says
Hi Kristy, if you roast chunks of pumpkin beforehand, you could add them without changing the recipe. I wouldnt add raw pumpkin as it wont cook in the time it takes the muffins to cook!