Savoury Bacon and Cheese Muffins

    45 min

    These savoury muffins are a result of an experiment; I wanted to bake muffins, but had no butter in the house. My husband was thrilled with the result and I've baked them regularly at the weekend ever since. They taste best warm with butter.

    16 people made this

    Serves: 12 

    • 100g lean bacon
    • 60g shallots, finely chopped
    • 300g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 75ml milk
    • 200g soured cream
    • 50g Cheddar or Gruyere cheese, grated
    • 15g Parmesan cheese, grated
    • caraway seeds for sprinkling (optional)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5. Grease or line a muffin tin with paper cases.
    2. Fry the bacon in a frying pan and drain on kitchen paper. Leave some of the bacon fat in the pan and fry the shallots until translucent over a medium heat. Allow to cool.
    3. Mix flour, baking powder and salt. In another bowl, whisk together eggs, milk and soured cream.
    4. Dice the cooled bacon, mix with the fried shallots and cheeses and stir into the egg mixture. Add the flour mixture in two or three steps and stir briefly with a spatula.
    5. Spoon the mixture into the prepared muffin cases and sprinkle tops with the caraway seeds.
    6. Bake in the preheated oven for about 25 minutes and serve preferably while still warm.


    You can use yoghurt or creme fraiche instead of soured cream.

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    Reviews in English (2)


    Just make these....had no soured cream or yoghurt in and used single cream with dash of lemon juice and they have risen and come out great. Tastes great too. V v easy to prepare.  -  22 May 2012


    I followed the recipe exactly but the mixture was much too dry (like cookie dough) so I added more milk and they've turned out so rubbery they bounce. They taste ok. Waste of good ingredients!  -  09 Aug 2017  (Review from Allrecipes AU | NZ)