What texture should the butter be?

The butter should still be in melted form, but not super hot straight from the pan. Allow it to cool for 7-10 minutes before adding into the mixture. However, don't allow it to cool so much that it becomes solid again.

Allow the muffins to cool down completely, then store in a gallon sized ziplock bag or sealed container on the counter, in the pantry, or even the fridge.

How to Reheat Muffins:

You can easily warm muffins up in the oven, air fryer or microwave. However, my favorite way is to slice them in half and add the sliced portion faced down into a skillet with 1 tablespoon of butter over medium low heat. Cook them for a few minutes. The muffins get this crisp and buttery layer that is amazing!

Cheese and Bacon Muffins - Simply Made Eats

Description

Cheese and Bacon Muffins are the most delicious breakfast, brunch or even serve them with dinner. They're packed full of flavor from the crispy bacon, cheddar cheese and chives. Plus, super easy to make from scratch and ready in under 45 minutes!

Ingredients

Scale

6 slices of original bacon, cut into 1 inch pieces
4 tablespoons salted butter + more for serving
1 and 1/3 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup whole milk
1/4 cup sour cream
1 tablespoon fresh chives, finely sliced
1 and 1/2 cup cheddar cheese, grated fresh from the block

Optional: Honey and/or red pepper jelly for serving. The muffins are savory and salty and pair really nicely with sweetness.

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Instructions

Preheat the oven to 375 degrees. Line a 12 count muffin tin with tulip liners. In a skillet, sauté the bacon pieces over medium low heat for about 10 minutes or until crispy. Transfer the bacon to a paper towel lined plate to remove excess grease. While the bacon is cooking, melt the butter in a skillet or in the microwave and allow to cool.
In a large mixing bowl, whisk together the dry ingredients of flour, salt, pepper, sugar, baking powder and baking soda. Pour in milk, egg, sour cream and warm (not hot) butter.
Whisk the batter until combined.
Toss in the bacon pieces, cheddar cheese and chives. Use a wooden spoon or spatula to fold mixture until incorporated.
Fill each tulip liner with 2 tablespoons of batter. Note: If you're using regular cupcake liners, only fill 3/4 full. Most likely, you will have a bit of extra batter as the tulip liners hold more. Bake for 18-22 minutes.
Remove from the oven once insides are fully cooked. When inserting a toothpick it should come out with no wet batter, just a few crumbs. Serve and enjoy! I love serving these with honey and butter. Red pepper jelly is also a great option to spread on.

Equipment

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Notes

Allow the butter to cool a bit (about 10 minutes) before adding to the batter. This will help to avoid cooking the egg when mixing.
Tulip liners are a must have when making muffins. These liners prevent misshapen muffins from overfilling and prevent extra mess on muffin tins. Plus, they look nice too. You can find them linked in the recipe card below.
Transfer the bacon to a paper towel lined plate before adding into the batter to avoid a lot of extra grease in the muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: baked goods
Method: Baked
Cuisine: American