Tested till perfect Cheddar Bacon Muffins
Cheddar Bacon Muffins
Photography by Matthew Kimura

Cheddar Bacon Muffins

For those guests who prefer savoury to sweet, these hearty snacks are an ideal -- and quick! -- solution.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2000

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 6 6strips bacon
  • 1 cup 1cupshredded old Cheddar cheese
  • 3 cups 3cupsall-purpose flour
  • 2 tbsp 2tbspgranulated sugar
  • 4 tsp 4tspbaking powder
  • 2 tsp 2tsppepper
  • 1 tsp 1tspsalt
  • 1 cup 1cupmilk
  • 1/2 cup 1/2cupvegetable oil
  • 1/2 cup 1/2cupsliced green onions
  • 1/2 cup 1/2cupsour cream
  • 2 2eggeggs
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Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let cool and crumble. In small bowl, combine 1 tbsp (15 mL) of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar; set aside.

In large bowl, whisk together flour, sugar, baking powder, pepper and salt ; stir in remaining bacon and Cheddar.

Whisk together milk, oil, onions, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top.

Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. (Make-ahead: Store in airtight container in refrigerator for up to 1 day or wrap individually and freeze in airtight container for up to 3 weeks. Rewarm before serving.)

Nutritional Information Per muffin: about

cal 299 pro 9g total fat 17g sat. fat 5g
carb 29g fibre 1g chol 54mg sodium 413mg

% RDI:

calcium 14 iron 12 vit A 7 vit C 2
folate 19
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