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A cheesy muffin in a white muffin liner.

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!
5 from 6 votes
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Course: Snacks
Cuisine: American, Australian recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins
Calories: 304kcal

Equipment

  • Thermomix (optional)
  • Oven

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