Jumbo Pancetta, Thyme and Gruyere Muffins

1. 1

   Preheat the oven to 375 and position the rack in the lower third.

2. 2

   Coat 6 jumbo muffin cups with nonstick baking spray.

3. 3

   In a medium skillet, cook the pancetta over moderate heat, stirring occasionally, until browned but not crisp, about 7 minutes.

4. 4

   Using a slotted spoon, transfer the pancetta to a paper towellined plate to drain.

5. 5

   In a large bowl, whisk the flour with the thyme, sugar, baking powder, baking soda, salt and orange zest.

6. 6

   In another large bowl, beat the butter with the eggs until well combined.

7. 7

   Fold in the dry ingredients and the buttermilk in 2 alternating additions, then fold in the cheese and pancetta.

8. 8

   Spoon the batter into the prepared muffin cups.

9. 9

   Bake for 30 to 35 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean.

10. 10

    Let cool for 5 minutes, then transfer the muffins to a rack to cool slightly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.