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Bacon and cheddar mini muffins deliver an irresistible combination of crispy bacon and melted cheese in a tender, fluffy package. Perfect for gatherings or as a savory snack, these bite-sized treats come together in just 30 minutes. Best enjoyed warm from the oven or prepared ahead for convenience.
A Savory Crowd-Pleaser
These muffins feature a moist, tender crumb thanks to the blend of sour cream, milk and butter, while generous chunks of melted cheddar and crispy bacon bits provide bursts of flavor in every bite. Their small size makes them ideal for backyard barbecues and casual entertaining.
Essential Ingredients
- All-purpose flour: 195g for structure
- Granulated sugar: 1 tablespoon for balance
- Baking powder: 2 teaspoons for proper rise
- Garlic and onion powder: ½ teaspoon each for seasoning
- Salt: ½ teaspoon to enhance flavors
- Whole milk: 178ml for moisture
- Sour cream: 80g for richness
- Melted unsalted butter: 57g for tenderness
- Egg: 1 large for binding
- Sharp cheddar: 170g freshly grated
- Bacon: ¾ cup cooked and crumbled
Preparation Method
- Dry Ingredients
- Combine flour, sugar, baking powder, garlic powder, onion powder and salt in a large bowl.
- Wet Mixture
- Whisk together milk, sour cream, melted butter and egg until smooth in a separate bowl.
- Combining
- Pour wet ingredients into dry ingredients, stirring just until flour is nearly incorporated.
- Adding Mix-ins
- Fold in grated cheddar and crumbled bacon gently. Let batter rest 30 minutes if time allows.
- Baking
- Preheat oven to 200°C. Fill greased or lined mini muffin tins. Bake 12-15 minutes until golden brown.
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Tips for Perfect Results
For best results, always grate cheese fresh rather than using pre-shredded. Use a kitchen scale for precise measurements. Allowing the batter to rest helps create nicely domed tops. While these muffins keep for 4-5 days in an airtight container in the refrigerator, they're typically gone much sooner.
Recipe Tips
- → Can I make the batter ahead of time?
- Yes, you can mix up the batter a day before and keep it in the fridge. Let it come to room temperature before baking.
- → How should I store these muffins?
- Keep them fresh in an airtight container in the refrigerator for 2-3 days. Heat in the microwave for a few seconds before eating.
- → Can I use a different cheese?
- Absolutely! Switch out cheddar for an easy-melting cheese like Swiss or Gruyere for a tasty alternative.
- → Are these muffins freezer-friendly?
- You can freeze them for up to three months. Just thaw them in the fridge and warm them in the oven for a crispy texture.
- → Why should the batter rest before baking?
- Letting it rest helps the flour absorb liquid and the leavening agents work their magic, making the muffins fluffier and more tender.