it’s a good day for hibernating.. and making bacon & cheddar muffins


That amount of snow right after Groundhog Day just seems excessive, doesn’t it? It’s definitely a good day to be a cat. Right in front of the fire is prime real estate today.

The tall kid is at her Aunt and Uncle’s place and the dad has gone off to a Super Bowl party in Toronto. That just leaves me, the animals and the small squeaky kid. I made us some bacon and cheddar muffins for a lunch treat – they were a bit of an experiment and turned out quite well. They taste good while still warm and I’m counting on the kids liking them cold in their lunchpails tomorrow.

These are easy and quick to make if you keep some chopped and cooked bacon ready in the freezer. We always have some available – it makes assembling pastas, salads and muffins like these a cinch, rather than a long and splattery process.


Bacon and Cheddar Muffins

  • 3 cups all-purpose flour
  • 1 cup shredded old cheddar cheese
  • 1/2 cup chopped cooked bacon (~6 strips)
  • 4 tsp baking powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tbsp dried chives (or use 2 tbsp fresh chopped chives)
  • 1 tsp salt
  • 1 cup milk
  • 2 tbsp maple syrup
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 eggs

To brush on top of finished muffins:

  • 2 tbsp butter, melted
  • 1 tsp maple syrup

Whisk together the dry ingredients; stir in bacon and cheddar.

In a separate bowl, whisk together milk, oil, maple syrup, sour cream and eggs; pour over dry ingredients. Stir together just until moistened.

Spoon into well-greased muffin cups. Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. Brush tops of muffins with the melted butter and maple syrup mixture.

Allow to cool for a few minutes, remove from muffin tin and serve warm. They will store well in fridge or freezer, just reheat to serve.

Makes 12 large muffins.

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29 thoughts on “it’s a good day for hibernating.. and making bacon & cheddar muffins

  1. trixfred30 says:

    I think they look great. I also think I can’t believe anyone could go anywhere with snow like that. All we need over here is 2 inches of the stuff and everyone is snowbound!

  2. Diane Cole says:

    What a perfect recipe for a cold very snowy Sunday.

  3. Happy snow day! Will you two be watching the Superbowl at home? I am waiting for kick-off with nachos at hand.

  4. kiwirach says:

    Those muffins sound yummy! Love the photo of the cat warming its belly!

  5. Deb Weyrich-Cody says:

    Did you guys have any snow before Groundhog Day? We’ve had nothing up here since the rains last week and, I admit it I’m jealous, yours is SO beautiful!
    Thanks for the recipe – they sound delish and look even better… Great photos, as always: )
    Oh and, obviously whoever said “It’s a dog’s life” didn’t have a cat; )

  6. Perfect! Snow, muffins, a cat to stroke and just one kid home! I love all mine of course, but having one at a time is a special treat! 🙂

  7. The muffins sound wonderful!

  8. PJ says:

    I’m coming back as a cat… the warmth of the fire whilst the snow is all around outside is just perfect (especially when you don’t have chores to do or to travel to work).

  9. Hi there – I have a special award for you if you want to collect it over at my place!

  10. PS… I’ll trade it for a Muffin!

  11. Snow, a kitty stretched out in front of the fire, and muffins!! Now that is a perfect winder day!!

  12. Sarah says:

    Okay, THOSE are beautiful muffins! I’d hate to eat one, but I would. Maybe two. 😉

    This sounds like such a great day. I think the kitty has the right idea for it too. This is why I love kitties, they’re so inspiring, haha.

  13. […] wrote about Bacon and Cheddar Muffins and Baked Rigatoni and tried out a couple of new recipes that seemed to go over well and will be […]

  14. Ooh, these look nice! And what a great idea to keep chopped cooked bacon onhand in the freezer! Thanks for sharing!

  15. Almost exactly a year later! I thought I’d pop back to share the fact that I used this recipe as a base for a slightly different savoury muffin today. I used chopped sundried tomatoes instead of bacon, thyme and paprika instead of chives and cayenne, 1 T honey instead of maple and a mixture of Greek yogurt and buttermilk instead of the sour cream. I know it’s completely different to yours (which is fantasic by the way) but I wanted to comment because this is such a great base to use and experiment with other flavours. They are really amazing muffins, rising really high and staying tender inside. Thanks for a brilliant recipe!

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