Bacon Cheddar Chive Muffins Recipes

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BACON CHEDDAR CHIVE MUFFINS



Bacon Cheddar Chive Muffins image

Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

6 thick slices bacon
2 cups all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons garlic powder
4 teaspoons dried chives
⅓ cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
½ cup milk
½ cup cream of mushroom soup
½ cup vegetable oil

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
  • In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
  • Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 327 calories, Carbohydrate 19.5 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 475 mg, Sugar 2.4 g

BACON, CHEDDAR AND CHIVE BISCUITS



Bacon, Cheddar and Chive Biscuits image

Provided by Kelsey Nixon

Time 40m

Yield 18 biscuits

Number Of Ingredients 10

7 slices bacon
3 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped fresh chives
1 cup buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
  • Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
  • Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
  • Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
  • Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.

BACON CHEDDAR MUFFINS



Bacon Cheddar Muffins image

Cheddar cheese and bacon add hearty breakfast flavor to these tasty muffins from Suzanne McKinley of Lyons, Georgia. Calling for just six ingredients, they're quick to stir up and handy to eat on the run.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 6

2 cups biscuit/baking mix
2/3 cup 2% milk
1/4 cup canola oil
1 large egg
1 cup (4 ounces) finely shredded sharp cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 194 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 388mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

SAVORY CHEESE MUFFINS WITH BACON AND CHIVES



Savory Cheese Muffins With Bacon and Chives image

A delicious savory muffin - great for breakfast on the go, or serve with soup or salad. You can also substitute minced ham for the bacon, if you like. Note to World Tour participants - this recipe is typical of the fresh cheese and farm fresh ingredients found in Wisconsin - the MidWestern U.S. region.

Provided by PanNan

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 10

4 slices bacon, thick sliced
2 tablespoons butter
1/4 cup minced fresh chives
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup milk
1 cup cheddar cheese, shredded

Steps:

  • Cook bacon until crisp.
  • Cool and crumble.
  • Set aside.
  • Preheat oven to 350.
  • Prepare muffin tin by spraying with vegetable oil spray.
  • Melt butter over medium heat in a small skillet.
  • Remove from heat and add chives.
  • Cool to room temperature.
  • In a medium bowl combine eggs and milk using a whisk.
  • Add butter/chive mixture, cheese and crumbled bacon.
  • In a small bowl, combine flour, baking powder, salt and sugar.
  • Stir to mix.
  • Add to egg mixture, stirring only until blended thorougly.
  • Spoon mixture into prepared muffin cups, filling about 2/3 full.
  • (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
  • Remove from oven and remove muffins from tin.
  • Cool them on a wire rack.

Nutrition Facts : Calories 176.7, Fat 8, SaturatedFat 4.4, Cholesterol 50.6, Sodium 277.3, Carbohydrate 19.4, Fiber 0.6, Sugar 2.2, Protein 6.6

BACON-CHEDDAR MUFFINS



Bacon-Cheddar Muffins image

Provided by Zoe Nathan

Number Of Ingredients 17

3/4 cup cornmeal
6 tbsp unsalted butter, cubed, at room temperature
2 tbsp sugar
1 1/2 tsp kosher salt
3 eggs
3/4 cup all-purpose flour
6 tbsp rye flour
1 1/2 tbsp baking powder
1/2 cup plus 1 tbsp canola oil
3 tbsp plus 2 tsp maple syrup
1 cup plus 2 tbsp buttermilk
1/2 cup diced cheddar (1" cubes) plus 1/4 cup grated
6 tbsp grated Parmesan, divided
11 slices cooked bacon, coarsely chopped
1 1/2 tbsp bacon fat, cooled
1/4 cup fresh chives and/or parsley, finely chopped
chopped rosemary, for garnish

Steps:

  • Preheat oven to 400° with rack near top. Line two 12-cup muffin pans with 15 liners, spacing them evenly between the 2 pans.
  • In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1-2 minutes, until fluffy. Incorporate eggs slowly, 1 at a time, beating well after each addition. Add all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add canola oil, maple syrup, and buttermilk. Scrape mixer bowl well, making sure everything is incorporated. Add diced cheddar, 4 tbsp Parmesan, bacon, and chives. Mix just until dispersed, folding by hand to be sure.
  • Fill muffin cups to the very top.
  • Toss grated cheddar with remaining 2 tbsp Parmesan in a small bowl; sprinkle evenly over muffins. Bake for about 15 minutes, until nicely browned. Garnish with chopped rosemary.

BACON, CHEDDAR, AND CHIVE MUFFINS



Bacon, Cheddar, and Chive Muffins image

Mmm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - you will too!

Provided by Shelley Albeluhn

Time 35m

Yield 12

Number Of Ingredients 13

6 slices bacon
2 cups all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons garlic powder
4 teaspoons dried chives
⅓ cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
½ cup milk
½ cup vegetable oil
½ cup condensed cream of mushroom soup

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
  • In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
  • In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
  • Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 19.4 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 6 g, Sodium 408.4 mg, Sugar 2.4 g

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS



Savory Bacon, Cheddar and Scallion Muffins image

Provided by Alejandra Ramos

Categories     main-dish

Time 55m

Yield 6 to 12 muffins

Number Of Ingredients 13

1 tablespoon unsalted butter, plus more at room temperature for the muffin pan
4 slices thick-cut bacon, chopped
2 bunches scallions, sliced (about 1 1/2 cups)
1 large egg
1/2 cup low-sodium chicken broth
1/2 cup whole milk
1/4 cup extra-virgin olive oil
1/4 cup granulated sugar
1 teaspoon ground mustard powder or 1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups freshly grated Cheddar (if you can find a beer Cheddar, use that!)

Steps:

  • Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
  • Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
  • Fold in the cheese, cooked scallions and cooked bacon.
  • Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
  • Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

CHEDDAR CHIVE MUFFINS



Cheddar Chive Muffins image

"These savory muffins have been a favorite since I made the first batch several years ago," reports Donna Royer of Largo, Florida. "I usually have all of the ingredients on hand, so they're easy to mix up at the last minute. They're great with dinner."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1-1/4 cups whole milk
3/4 cup mashed potato flakes
1 large egg
1/3 cup canola oil
1 cup shredded cheddar cheese
1-2/3 cups all-purpose flour
3 tablespoons sugar
2 tablespoons minced chives
1 tablespoon dried parsley flakes
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a small saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Stir until smooth; cool slightly. , Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick). , Fill greased muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

BACON CHEDDAR CHIVE MUFFINS



Bacon Cheddar Chive Muffins image

This is a lower fat version I created so my husband can still enjoy our favorite breakfast while not feeling guilty. The fresh chives make all the difference when you take out the fat, don't use dried.

Provided by Erindipity

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons Splenda Sugar Blend for Baking
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
1/4 cup fresh chives, snipped
1/3 cup parmesan cheese, grated
1 cup light cheddar cheese (I recommend Cabot 50% light)
1/2 cup Egg Beaters egg substitute
1/2 cup skim milk
1/2 cup 98% fat-free cream of mushroom soup
1/2 cup vegetable oil

Steps:

  • Cook bacon and crumble.
  • Preheat oven to 400 degrees. Lightly grease muffin pan.
  • In a large mixing bowl combine flour, sugar, baking powder, salt, garlic powder, chives, cheese and bacon. In a small bowl combine remaining ingredients. Mix wet ingredients into dry, just until moistened.
  • Divide batter evenly into muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 217.6, Fat 12.7, SaturatedFat 2.8, Cholesterol 7.7, Sodium 258.8, Carbohydrate 18.8, Fiber 0.6, Sugar 0.9, Protein 6.9

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