Looking for a tasty, to-go breakfast?
How about these cheesy, bacon-y, chive-y muffins? You can whip them up in well under an hour, they freeze very well, and this recipe makes a good size batch (24 muffins).
I'm thinking these would also be great for after school snacks for the kids.
I created this recipe after making several other bacon - cheese muffins that always turned out too dry. These ones are much moister.
Bacon, Cheddar & Chive Muffins
4 cups flour
1/2 cup sugar
4 tsp baking powder
1 tsp dried garlic
2 tsp dried chives
pinch garlic salt
2 cups aged cheddar cheese, shredded
1 cup chopped, cooked bacon (about 7 pieces)
2/3 cup butter, melted
1/2 cup plain Greek yogurt
1 2/3 cup milk
Preheat oven to 350. Line 24 muffin cups with paper liners. Set aside.
In a large bowl, stir together flour, sugar, baking powder, dried garlic & chives, garlic salt, cheese, and bacon.
In a separate bowl, whisk together melted butter, egg, yogurt, and milk until smooth.
Using a wooden spoon, stir the wet ingredients into the dry ingredients until just combined. Dough will be VERY stiff (almost like biscuit dough) - if you can't incorporate all the dry ingredients, stir in a little more milk. Do not over-mix or your muffins will be tough.
Scoop evenly into prepared muffin tins.
Bake at 350 for 15 - 25 minutes. (Time will vary depending on your oven - start checking at 15 minutes.) A toothpick inserted in the center of a muffin should come out clean.
Remove from heat and let cool on wire racks.
At first I thought these weren't going to work out for me. The dough was incredibly thick - like a biscuit dough. I could have patted it out on the counter and cut out biscuits if I'd wanted to.
That being said - they turned out light and fluffy and are definitely more muffin-y than biscuit-y.
You will want to store these in the fridge because of the cheese and bacon in them.
If you freeze any extras it is easy to take one out and pop it in the microwave for a minute or so and it is just like fresh out of the oven.