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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.
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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.
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3
In a bowl, stir together flour, sugar, baking powder, and salt.
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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.
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5
Using a rubber spatula, fold in bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix.
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6
Spoon batter into each muffin cup, filling it level with the rim of the cup.
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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.
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8
Transfer pan to a wire rack and let cool 5 minutes; unmold the muffins. Serve warm or at room temperature.
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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.
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10
These pair well with soup, salad, or omelets.
