bacon & cheddar muffins

every semester my coworkers each take turns making breakfast to share during our staff meetings.  i love it since it’s a welcomed changes to the cereal, english muffins, or yogurt i usually eat for breakfast.  in the past i’ve made whole wheat apple muffins, pumpkin cream cheese muffins, and bacon cheddar scones.  this time around i made these bacon & cheddar muffins and chocolate chip scones (recipe coming soon!).

i like to bring a savory breakfast option along with a sweet one and for some reason i always default to something with bacon and cheese.  i just can’t help it.  but i think next time i will try some other kind of savory breakfast dish.  we’ll see.  anyone have any suggestions?

either way though, these bacon & cheddar muffins are delicious!  they are full of bacon, sharp cheddar cheese, and green onions.  they probably aren’t a good every day kind of a breakfast with all of the cheese and bacon, they are definitely a good treat!

the muffins start with some bacon – so fry up 6 strips of bacon and set them aside to cool.

shred the sharp cheddar cheese and chop up the bacon.

now set aside a little bit of the bacon and cheese in a little bowl.  you’re going to use this to top each muffin to make them look nice and pretty.

time to make the batter.  first mix the dry ingredients – flour, salt, sugar, pepper, and baking powder in a large bowl.   then add the cheese, bacon, and green onions (i forgot them and had to add them in later, please forgive me)


next mix the wet ingredients – eggs, milk, sour cream, and vegetable oil.

pour the wet mixture over the dry and mix just to combine.  be sure to not overmix.  (also, if you’re like me and forgot to add the green onions, add them now.)


the muffin batter is ready!

divide the batter evenly between 12-15 muffin cups (i got 15 muffins out of this recipe but the original one only got 12).

sprinkle a little of the bacon and cheese you aside over each one.

bake in a 375 degree F oven for 20-25 minutes.

let them cool a little bit and then they are ready to enjoy!


spiced apple cider muffins

i love muffins.

really, i think they are one of the best breakfast foods… well actually a bacon egg and cheese on a everything bagel is my favorite breakfast.  but muffins do come in a close second.  i just like the way they are portable and it’s really just like eating a cupcake for breakfast.

but that’s the problem.

most muffins are full of calories, fat and sugar.  though very tasty, that’s probably not the best way to start your day.  so i tried to find a healthier muffin recipe that used apples (since we still have a lot of apples from our adventure to bulter’s orchard this past weekend).  i quickly found one for spiced apple cider muffins.  they are actually inspired by apple cider donuts which i love.

these muffins have lots of apples in a bunch of different forms: fresh apples, apple butter, and apple cider.  yum!  plus they are whole wheat and have relatively little oil in them.  even better!  look at all of those lovely apples…

these muffins are delicious!  i would definitely suggest making them as a healthy, flavorful breakfast treat!


banana crumb muffins

i found this recipe for banana crumb muffins a while ago but whenever we have leftover bananas i usually just make banana bread and then recently i started making 1 ingredient banana ice cream.  but this weekend, when chris asked if i could use the bananas to make banana bread i asked if he would be okay if i tried out this recipe instead.  he said it was okay, so on sunday morning i made a batch of these banana crumb muffins.

i’m so glad that i made them because they are super good!  i especially love the crumb topping.  i’ll probably still make banana bread more often but this is definitely a great alternative.

yummy, banana-y goodness!


raspberry muffins

i really like blueberry muffins so i figured why not to try to make muffins with other kinds of berries.  so, i tried a new blueberry muffin recipe but instead of using blueberries, i just used raspberries instead.  although they were good, i still think i like blueberry muffins much more.  i think all of the raspberry seeds get in the way of just enjoying the muffins.  also, raspberries don’t burst the same lovely way blueberries do.  oh well, i guess you can’t win them all…

oh a random, but potentially helpful side note:  i didn’t have any sour cream on hand but i did have some vanilla yogurt.  i figured i could make a straight up substitution since i used sour cream instead of yogurt for the lemon yogurt (or sour cream) cake.  but i did some research online just to make sure and did you know you also had to add 1 tsp of baking soda when you substitute yogurt for sour cream?  i surely didn’t.  yay for the internet saving my raspberry muffins!


blueberry muffins

i love summer.  i love wearing sun dresses and slippers (but i guess everyone else calls them flip flops).  i love being able to go to the pool and the beach.  i especially love that berries are in season.  this past weekend we picked up a whole bunch of berries and they were so affordable.  we got blueberries, raspberries, and strawberries.  i can’t wait to make lots and lots of recipes with all of our berries.  first on the list was blueberry muffins.  my boyfriend requested them a while ago but blueberries were always too expensive.  i was very excited that i was finally able to make them…

boy, are these muffins just delicious.  much much better than muffins made from the box with dried, shriveled blueberries.  these were bursting with fresh, juicy blueberries and the streusel topping takes them to a whole other level.  please make these.  you will be in blueberry heaven.  trust me.