“From Williams-Sonoma Muffins by Beth Hensperger (ISBN 0-7432-5396-5). I haven't tried it out yet, but sounds divine!”
READY IN:
35mins
SERVES:
4-9
YIELD:
9 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 F (200 C). Grease 9 standard muffin cups with butter or spray; fill unused cups one-third with water to prevent warping.
  2. In a frying pan over medium-high heat, cook bacon slices until crisp, 6-8 minutes, turning as needed. Set aside on paper towels to drain. Let cool, then crumble and set aside.
  3. In a bowl, stir together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk together egg, melted butter, milk, and sour cream until blended. Add egg mixture to dry ingredients and stir just until evenly moistened; batter will be slightly lumpy.
  5. Using a rubber spatula, fold in bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix.
  6. Spoon batter into each muffin cup, filling it level with the rim of the cup.
  7. Bake until golden, dry, and springy to the touch, about 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean.
  8. Transfer pan to a wire rack and let cool 5 minutes; unmold the muffins. Serve warm or at room temperature.
  9. Notes: For added bacon flavor, replace 2 tablespoons melted butter with 2 tablespoons of the bacon fat. If not serving immediately, store muffins in the refrigerator to avoid rancidity.
  10. These pair well with soup, salad, or omelets.

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