Bacon and Cheese Muffins

5 from 1 vote

These Bacon and Cheese Muffins make the perfect weekend breakfast. Filled with cheddar, parmesan, and crispy bacon they couldn't be more delicious.

Prep Time20

Cook Time25

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 469kcal

Preheat the oven to 200°C and brush a 12-hole muffin tin with melted butter.
Fry the bacon in a large frying pan over medium-high heat, and once hot, add a teaspoon of butter. Fry the bacon until cooked and slightly crispy. Set aside to cool slightly, and then roughly chop the strips of bacon.
Add the flour, baking powder, salt, pepper, sugar, mustard powder, dried thyme, and cheeses to a large bowl. Whisk to combine. Reserve a little of each cheese to top the muffins with before baking.
In a jug, whisk together the milk, oil, water, and eggs.
Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Mix the wet ingredients into the dry ingredients with a wooden spoon until just combined. Add the bacon bits to the mixture and stir to combine; do not overmix.
Spoon the muffin mixture into the prepared muffin tin using an ice cream scoop and top with the reserved grated cheese. Bake in a preheated oven for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool slightly on a wire rack.

Add all of the parsley oil ingredients to a small bowl and stir to combine. Use a pastry brush to brush the oil over the muffins before serving. Enjoy!

For soft, delicious muffins, do not overmix the batter; a total of 15 turns using the wooden spoon is needed to make this batter.
You can choose to top the muffins with sliced spring onions or chives instead of making the parsley oil.