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Easy, savoury and utterly scrumptious cheese and bacon muffins that you will want to make over and over again! 

So as much as we all know how much I love baking, I do completely and utterly adore all things savoury. I trained as a chef 8 years ago now, and 90% of what we learnt was all things savoury, so my love is still very much there. 

When I think about baking I do often think about the sweet side of things, partly because its what you guys request a lot of the time – but more and more you are all requesting savoury bakes; and I am HERE FOR IT. 

What happens when you add cheese in to a bake?! You create something that is my idea of heaven… so these cheese and bacon muffins are here and are happening. THEY ARE GLORIOUS. 

Muffins 

When I think of muffins I think of triple chocolate muffins, or white chocolate and raspberry muffins, but I also think of something cheesy and delicious – kind of like a cheese scone. Marrying all things together makes a glorious bake. 

A muffin mixture is meant to be really simple to make, and these really are. You don’t need a mixer, it’s that easy! And to be honest, even if you do have a stand mixer, you don’t want to use one – you want to mix muffin mixtures as little as possible to get the lightest and fluffiest texture. 

  • Flour – For these muffins as you want a slightly lighter texture due to the cheese, self raising is by far the best to use. 
  • Oil – I use sunflower oil as it’s tasteless, in a good way. Vegetable oil works well, but I would avoid oils like olive oil as they carry a stronger flavour. 
  • Milk – As always, I recommend using whole milk – especially in these though. As there are so few ingredients, you really want it for the best results. 
  • Egg – The egg helps bind the ingredients, and brings a little bit of richness to the muffins. 

Flavours

Obviously, the theme is cheese and bacon muffins. It’s just a combination that works absolute wonders in my eyes and I am in love.

  • Cheese – I love a strong cheese flavour, so I used extra mature cheddar cheese. You can use normal mature, or even a milder cheese, but a cheddar is best. Avoid using a mozzarella as it doesn’t work in the same way. 
  • Bacon – The bacon brings a saltiness to the muffins which is dreamy. You can use smoked or unsmoked, but making the bacon extra crispy before adding to the muffins has best results. 
  • Seasoning – salt and pepper is an obvious one – you don’t necessarily need lots of salt because of the cheese and bacon, but a little is nice. Pepper brings a delicious flavour as well. 

Tips & Tricks

If you wanted to make some savoury muffins but wanted them to be vegetarian as you don’t eat bacon, you can use vegan bacon lardons instead, or replace the bacon with some onion for cheese and onion muffins! Or you could even try something such as leek or red pepper!

It really is best to mix these as little as possible, and then bake straight away. If you find your muffins are a denser texture, they have most likely been over mixed. I wouldn’t add too many more fillings as this can also cause an issue! 

I obviously add extra cheese on top, but that’s more of a decoration – this is optional however. 

If you have any questions about the recipe – ask below in the comments! Jane x

 

Cheese and Bacon Muffins!

Easy, savoury and utterly scrumptious cheese and bacon muffins that you will want to make over and over again! 
Print Pin Rate
Category: Savoury
Type: Muffins
Keyword: Bacon, cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling time: 15 minutes
Total Time: 45 minutes
Servings: 12 muffins
Author: Jane's Patisserie

Ingredients

  • 300 g self-raising flour
  • 100 g mature cheddar cheese (grated)
  • 80 ml sunflower oil
  • 250 ml whole milk
  • 1 medium egg
  • 200 g cooked bacon lardons
  • salt & pepper
  • extra cheese

Instructions

  • Preheat the oven to 200ºc/180ºfan and prep 12 tulip sized muffin cases.
  • Add the flour, cheese, oil, milk, egg, cooked bacon, and seasoning to a bowl and mix with a spatula as little as possible.
  • Split the mixture between the 12 tulip cases and then sprinkle on some extra cheese if you fancy.
  • Bake the muffins in the oven for 20-22 minutes.
  • Let them cool for about 15 minutes and enjoy warm, or leave to cool fully.

Notes

  • These are best served fresh on the day of baking but do last 2+ days.
  • They can be reheated in the oven if needed! 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

 

41 Comments

  1. Sharon Bowen on October 16, 2022 at 4:28 pm

    These look great. I also do cheese & chive with an onion marmalade in the middle

  2. Jade on September 16, 2022 at 10:29 am

    Could I freeze these? If so for how long?
    #newmum

    • Jane's Patisserie on September 22, 2022 at 1:47 pm

      Yes absolutely, for up to 3 months! Hope this helps! x



    • Karen Barnes on November 3, 2022 at 8:33 am

      If you freeze them do you just defrost and reheat in
      microwave?



    • Jane's Patisserie on November 14, 2022 at 3:40 pm

      Hiya! Personally I would reheat in the oven – they might go soggy in the microwave! Hope this helps! x



  3. Diana on August 4, 2022 at 6:55 pm

    I really want to try this. But I only have AP flour. How much baking powder should I put if I will sub? Thank you

    • Jane's Patisserie on August 5, 2022 at 11:11 am

      Hiya! Swap out 2 level tsp per 150g flour. Hope this helps! x



  4. Jennie on July 23, 2022 at 8:25 am

    Hiw long would you recommend relating for and at what temperature?

    • Jane's Patisserie on July 26, 2022 at 3:41 pm

      Hiya! I would reheat for roughly 7-10 minutes in an oven at 160ºc fan – hope this helps! x



  5. Caitlin on July 12, 2022 at 10:00 pm

    Could I add marmite to these ?? Would it still work ? X

    • Jane's Patisserie on July 13, 2022 at 2:28 pm

      Hiya! It is definitely worth trying to swirl some through – enjoy! x



  6. Amy on July 4, 2022 at 1:46 pm

    Hi Jane. If I remove the lardons but don’t replace it with another ingredient, should I increase the amount of cheese or just use what is in the recipe? Also, if I were to add onion how much would you recommend (instead of the lardons) and should they be fried first to soften them? Thanks!

    • Jane's Patisserie on July 6, 2022 at 9:52 am

      Hiya! I would swap the lardons for the opinion, and would recommend frying first yes! Hope this helps! x



  7. Barb on July 2, 2022 at 4:03 pm

    5 stars
    My daughter has just popped over with some of these for me and her Dad, they are delicious, I’ve always made cheese scones but from now on I’ll be making these.x

  8. Jemima on June 30, 2022 at 9:13 am

    Can you half the recipe would like to make some but there is only me and my dad that will eat them.

    • Jane's Patisserie on June 30, 2022 at 2:46 pm

      Yes absolutely you can, enjoy! x



  9. Mann on June 29, 2022 at 11:37 am

    Could I use oat milk? :)x

    • Jane's Patisserie on June 30, 2022 at 3:14 pm

      Yes absolutely you can! Enjoy! x



  10. Siân Evans on June 28, 2022 at 9:02 pm

    These sound lovely, but do you think it would work using melted butter instead of the oil? If so, would it be a straight swap in terms of the amount? Thanks in advance.

    • Jane's Patisserie on June 30, 2022 at 3:14 pm

      Hiya! I personally have not tested this, but often you need 25% more butter compared to oil! Hope this helps, let me know! x



  11. Mann on June 28, 2022 at 6:49 pm

    Can I use oat milk instead of normal milk?x

    • Jane's Patisserie on June 30, 2022 at 3:12 pm

      Yes absolutely! Enjoy! x



  12. Kerry on June 28, 2022 at 12:26 pm

    Hi Jane, these look amazing!! Can we use any cheese? Also, could we use any muffin cases, I only have normal crinkle paper ones or will they stick too much cos of the cheese? Thank you 😊

    • Jane's Patisserie on June 30, 2022 at 3:11 pm

      Hiya! You can use most cheeses, however wet cheeses should be avoided. You can use any cases – however the smaller ones may overflow. Hope this helps! x



  13. Susan Spalding-Knott on June 28, 2022 at 8:48 am

    Can’t wait to give these a try, sound absolutely yummy. Can you freeze these?

    • Jane's Patisserie on June 28, 2022 at 10:37 am

      Yes absolutely, for up to 3 months! Enjoy! x



  14. Lily on June 28, 2022 at 7:38 am

    Can you freeze these please? And add a little extra bacon on the top? Thank you, might try soon mum and dad will love them

    • Jane's Patisserie on June 28, 2022 at 10:38 am

      Yes absolutely and you can freeze them for up to 3 months! Enjoy! x



  15. Sue on June 27, 2022 at 3:54 pm

    can You put these straight onto a baking tray or do you recommend putting into muffin cases ?

    • Jane's Patisserie on June 30, 2022 at 3:08 pm

      Hiya! As long as you grease and flour the muffin tray correctly, they should be fine! Hope this helps! x



  16. Jo on June 27, 2022 at 2:39 pm

    Wonder how marmite instead of bacon may work

  17. Katy Webb on June 27, 2022 at 2:24 pm

    They look fab! Could you switch eth flour for wholemeal to make it a bit healthier? would you need to add some raising agent?

  18. JJ on June 27, 2022 at 12:47 pm

    Already know this will go down a treat with my family, kids (and grown ups) packed lunches 😋 Can these be made ahead and frozen, either before or after baking?

    • Jane's Patisserie on June 28, 2022 at 10:42 am

      Yes absolutely they can, for up to 3 months! Enjoy! x



  19. Monique on June 27, 2022 at 12:23 pm

    Hi Jane, could you possibly recommend some tulip muffin cases, looked on Amazon but a lot say poor quality or too flimsey and can only go by reviews – please and thank you.

    • Jane's Patisserie on June 30, 2022 at 2:53 pm

      Hiya! You can find these ones linked in my Raspberry & white chocolate muffins recipe. Hope this helps! x



  20. Lauren on June 27, 2022 at 11:20 am

    I’m going to try and make these as soon as I get home! They look phenomenal!!!

  21. Karen on June 27, 2022 at 9:59 am

    5 stars
    Can I freeze if I have any leftover?

    • Jane's Patisserie on June 28, 2022 at 11:36 am

      Yes absolutely, for up to 3 months! Enjoy! x



  22. Judith Perry on June 27, 2022 at 8:20 am

    Can I use chopped bacon medallions instead of lardons?

    • Jane's Patisserie on June 28, 2022 at 1:43 pm

      Hiya! Yes this should be fine! Enjoy x



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