Bacon Apple Cheddar Muffins
These Bacon Apple Cheddar Muffins blend the smoky richness of bacon with the natural sweetness of apples and the sharp tang of cheddar cheese. This perfect trifecta creates a protein-packed, satisfying breakfast muffin that's both indulgent and practical for busy mornings.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Skillet
- Wire Cooling Rack
Ingredients
Muffin Batter
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend for a gluten-free version
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs room temperature
- 1 cup whole milk substitute with almond or oat milk for dairy-free option
- 1/4 cup olive oil or melted butter
- 2 tbsp maple syrup adds depth without excessive sweetness
Flavor-Packed Mix-ins
- 8 slices bacon cooked crisp and crumbled (turkey bacon works as a lighter alternative)
- 1 1/2 cups sharp cheddar cheese shredded (substitute smoked gouda for an earthier flavor)
- 2 medium Honeycrisp apples peeled and diced into 1/4-inch cubes (Granny Smith provides more tartness)
- 2 tbsp fresh thyme leaves rosemary makes an excellent substitute
- 1/4 cup green onions chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously coat with non-stick spray.
- In a large skillet over medium heat, cook bacon strips until crispy. Transfer to paper towels to drain excess grease, then crumble or chop finely. Reserve 1 tablespoon of bacon fat for extra flavor.
- Peel and dice the apples into small, uniform 1/4-inch cubes.
- In a large mixing bowl, whisk together flour, baking powder, salt, pepper, and garlic powder.
- In a separate bowl, whisk together eggs, milk, oil or melted butter, and maple syrup until fully incorporated.
- Make a well in the center of your dry ingredients and pour in the wet mixture. Use a spatula to fold together using no more than ten folds to prevent overworking the gluten.
- Gently fold in the crumbled bacon, shredded cheese, diced apples, thyme leaves, and green onions. Reserve a small amount of bacon, cheese, and apple pieces to sprinkle on top of the muffins.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Top with reserved bacon, cheese, and apple pieces.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Rotate the pan halfway through baking for even coloring.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serving them slightly warm maximizes the flavor experience.
Notes
These muffins actually develop more flavor after a day. They can be stored in an airtight container for up to 2 days at room temperature, refrigerated for 5-7 days, or frozen for up to 3 months. Reheat refrigerated muffins in the microwave for 15-20 seconds before serving, or thaw frozen muffins overnight in the refrigerator.
For a healthier version, try using turkey bacon, reducing the maple syrup to 1 tablespoon, or substituting part of the all-purpose flour with almond flour.
To refresh day-old muffins, sprinkle 2-3 drops of water on them before reheating to restore moisture.
Nutrition
Calories: 285kcalCarbohydrates: 26gProtein: 10gFat: 16gSaturated Fat: 7gCholesterol: 60mgSodium: 420mgFiber: 2gSugar: 8gCalcium: 15mgIron: 8mg
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