Savory muffins: cheese, onion & bacon muffins

Two cheese, onion & bacon muffins on a plateSometimes you want something small to eat. Sometimes you want something bread-based. And sometimes you want a muffin, but you want something savoury at the same time.

Why not make savoury muffins? 🙂

I’ll warn that the dough seems dry when you make them. It’s up to you whether or not you add more liquid, but I kind of like how they turn out as-is. (These are based off an old recipe I found a few years back, but I don’t recall the source. I apologize if this looks familiar to someone else’s! I did, however, make adjustments based on my own tastes.) This makes 12 muffins.


  • 2 C all-purpose flour
  • 1.5 C shredded cheddar
  • 1/4 C shredded/grated parmesan or asiago cheese (reserve this for sprinkling on top)
  • 8-10 bacon strips, cooked & crumbled (I use the Maple Leaf pre-cooked bacon, cook it up and pat it with paper towels really well)
  • 1 Tbsp sugar
  • 3 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp freshly cracked black pepper
  • 2 chopped green onions (could substitute finely chopped onion or some onion powder instead)
  • 1/2 tsp paprika (optional)
  • 1 egg
  • 1 1/4 C milk (or 1 C milk + 1/4 C buttermilk)
  • 1/4 C vegetable oil


  1. Preheat oven to 400F. Lightly grease a muffin pan (12 doz muffins) with cooking spray or oil.
  2. Mix the first group of ingredients (flour to paprika) in a large bowl.
  3. In another bowl, beat the egg, milk and oil.
  4. Stir the wet mixture into the dry mixture just until moistened.
  5. Fill the muffin cups about 2/3 full.
  6. Bake at 400F for 15-20 minutes, or until a toothpick comes out of the muffins clean. (I find 15 mins is more than enough.)
  7. Cool for 5 minutes in the muffin pan before removing to a wire rack. Serve warm but refrigerate once cooled. I find microwaving the muffin for 15-20 seconds before eating heats them up quite nicely!

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