Cheesy Bacon Cheddar-Topped Muffins Recipe

Name: Cheesy Bacon Cheddar-Topped Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; ½ cup yellow cornmeal; 1 tablespoon baking powder (use a semi-heaping tablespoon!); ½ teaspoon salt (I like to use seasoned salt); ⅛ teaspoon cayenne (or adjust to taste); 2 cups old cheddar cheese, grated; 9 slices bacon (save the bacon dripping); 1 cup half-and-half or 1 cup full-fat milk; 2 tablespoons melted butter (with 2 tablespoons bacon drippings to make 1/4 cup); 1 large egg; ½ cup cheddar cheese, finely shredded for tops

Servings: persons

1 ½ cups flour
½ cup yellow cornmeal
1 tablespoon baking powder (use a semi-heaping tablespoon!)
½ teaspoon salt (I like to use seasoned salt)
⅛ teaspoon cayenne (or adjust to taste)
2 cups old cheddar cheese, grated
9 slices bacon (save the bacon dripping)
1 cup half-and-half or 1 cup full-fat milk
2 tablespoons melted butter (with 2 tablespoons bacon drippings to make 1/4 cup)
1 large egg
½ cup cheddar cheese, finely shredded for tops

1
Set oven to 400 degrees F.
2
Prepare and generously grease 18 muffin tins.
3
In a skillet cook the bacon until crisp; remove to a plate, and save about 2 tablespoons of bacon drippings.
4
Crumble the bacon when cool enough to handle.
5
In a bowl combine flour, cornmeal, baking powder, salt and cayenne.
6
Add in the shredded cheese and crumbled bacon (and chopped green onions if using).
7
In a small cup or bowl combine the 2 tablespoons melted butter and 2 tablespoons bacon fat.
8
In a medium bowl whisk the egg, then add in the half and half cream and the butter/bacon grease mixture; whisk to combine, then add into the dry ingredients; mix well to combine (if you find that the mixture is a little dry then add in another tablespoon melted butter).
9
Fill the muffin tins about 3/4 full.
10
Sprinkle with finely grated cheddar cheese.
11
Bake for about 20 minutes, or until muffins test done.

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups flour, ½ cup yellow cornmeal, 1 tablespoon baking powder (use a semi-heaping tablespoon!), ½ teaspoon salt (I like to use seasoned salt), and more.

Yes, Cheesy Bacon Cheddar-Topped Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Bacon Cheddar-Topped Muffins

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