Bacon Breakfast Muffins Recipe

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners. If using a muffin top tin or larger tins, adjust time and yield accordingly.

Cook the bacon until crisp: either fry in a skillet over medium heat until browned and crisp (about 8–10 minutes), or bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes. Transfer bacon to paper towels to drain, then chop into ~1/2-inch pieces. Reserve 1 tablespoon of bacon fat (optional) for flavor—cool slightly before using in the wet mixture.

Grate the cheddar, thinly slice the scallions, and mince the chives.

Dry mix

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and black pepper until evenly combined.

Wet mix

In a separate bowl, whisk the eggs until smooth. Add the milk, melted butter, and Greek yogurt or sour cream (if using). If you reserved a tablespoon of bacon fat, add it here for extra bacon flavor. Whisk until homogeneous.

Make the batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.

Fold in the fillings: Add the chopped bacon (reserve a little for topping if desired), grated cheddar (reserve a handful for topping), sliced scallions, and minced chives. Fold gently until evenly distributed.

Divide batter among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved cheddar on top of each muffin and a few bits of the reserved chopped bacon. Finish with a light pinch of coarse sea salt and freshly ground black pepper on each top for texture and flavor.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color if your oven runs hot.

If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Remove muffins from the oven and let them rest in the tin for 5 minutes, then transfer to a wire rack to cool slightly. They are best served warm but hold well at room temperature for a few hours.

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave individual muffins for 20–30 seconds until warmed through.

To freeze: cool completely, wrap individually or place in a single layer in a freezer-safe container for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes or microwave until hot.