Thursday, December 9, 2010

Bacon Muffins

Yes, these are as good as they sound. I would really eat these muffins any time of day. I'd serve them with brunch, at a cocktail party, or alongside your favorite soup. They are lighter and fluffier than a biscuit and not quite as bready as a muffin. I adapted a recipe I found on and think that my minor adjustments made a big difference. I made mini muffins because I like them better, but these would be great as regular sized muffins too. Also, if you're like me and love sweet and salty, drizzle some honey over top before serving.

I mean, who doesn't want a bacon, Gruyere, Parmesan, scallion mini muffin?

Bacon Muffins
*Recipe adapted from

  • 7 slices bacon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • A generous 3/4 cup grated Gruyére cheese
  • A generous 3/4 cup grated Parmesan cheese
  • 1/3 cup finely chopped scallion (I did a bit more.)
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 tablespoon Dijon mustard
Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins. (I used a mini muffin pan and it makes about 20.)

In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.

In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, Parmesan, scallion, and bacon. In a small bowl whisk together buttermilk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix).

Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean. (If making mini muffins, bake for 10-12 minutes.)