Savory Bacon and Cheddar Muffins

My wonderful fiancé Jonathan is usually on the ball when it comes to food trends.  So when he asked for savory bacon muffins, I had to oblige.  Together we searched around the internet for a recipe and then I modified it to what you will see below.

Further enhancing the savory flavour of the bacon is delicious sharp Balderson aged cheddar cheese.  The regular orange cheddar is also used for colour and flavour.  Instead of using sugar in this recipe I decided to use buckwheat honey that comes from a farm near Peterborough, Ontario.  Buckwheat honey has a richer darker colour and slightly more molasses like flavour.  It was also less sweet than regular sugar, which is perfect for savory muffins.

While making these muffins Jonathan showed me the blog Freezer Burns.  This is a blog devoted to reviewing frozen foods from the grocery store.  After watching some videos from this food enthusiast, I am extremely happy that I make homemade treats such as savory bacon and cheddar muffins.  No Bagel Bites or Pizza Pockets for you, Jonathan!

The end result was a tasty treat.  Muffins are best enjoyed the day they are made for optimal freshness, but they also freeze well.  If you like bacon, you will love these muffins!


  • 7 strips of bacon
  • ½ cup of grated cheddar cheese
  • ½ cup of grated Balderson aged white cheddar
  • 3 cups all-purpose flour
  • 2 tbsp buckwheat honey
  • 4 tsp baking powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ milk
  • 1/2 cup canola oil
  • 2 eggs

*Buttermilk can be made at home.  Mix one tsp of lemon juice with one cup of milk.  Once the lemon juice is added, stir!


1.  Cook bacon over medium heat for approximately 5 minutes or until crisp.  Drain bacon on paper towels; let cool and crumble or slice.

2.  In a bowl or measuring cup grate the cheeses.  Set aside enough cheese for garnishing the muffins.

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

4.  Whisk together in a separate bowl the milk, buttermilk, oil, and eggs.  Then pour over dry ingredients.  Stir with a wooden spoon until moistened. (Don’t over stir muffin batter) Spoon the muffin batter into greased or paper-lined muffin cups.

5.  Garnish the muffins with extra cheese and bacon bits.  If you need more cheese that is okay too (the more the merrier).

6.  Bake in centre of 375°F oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden.

7.  Store in an airtight container for two days.  Or freeze the extra muffins for up to three weeks.

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