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Cheddar Bacon and Green Onion Muffins

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“These muffins are fabulous eaten just baked warm out of the oven... great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving. Use a slightly heaping tablespoon of baking powder for this recipe. If you like heat add in 1 finely chopped jalapeno pepper. Prep time does not include cooking bacon.”
12 muffins

Ingredients Nutrition


  1. Set oven to 375 degrees.
  2. Set oven rack to second-lowest position.
  3. Grease 12 muffins tins or line with pappers.
  4. Cook the bacon over medium heat until crisp; drain and let cool, then crumble into small pieces (this can be done well in advance or even a day ahead).
  5. In a small bowl combine 2-3 tablespoons crumbled bacon and about 2-3 tablespoons cheddar cheese; set aside.
  6. In a large bowl combine flour, sugar, baking powder, salt and pepper.
  7. Stir in the remaining cheddar cheese and crumbled bacon; mix to combine.
  8. Whisk together, milk, oil, sour cream and eggs, then add/mix in green onions.
  9. Pour over the dry ingredients; stir JUST until moistened.
  10. Spoon into prepared muffin tins.
  11. Sprinkle with reserved bacon/cheese mixture on top of the batter.
  12. Bake for about 20-25 minutes, or until golden.

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