Bacon Cheddar Chive Muffins

Bacon Cheddar Chive Muffins

58
Shelley Albeluhn 64

"Mmm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - you will too!"

Ingredients 35 m {{adjustedServings}} servings 308 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
  3. In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
  4. Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
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Reviews 58

  1. 69 Ratings

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CHERYL UTLEY
6/25/2004

Great muffins Shelley!! I only changed one thing - I substituted melted butter for the oil. It gave them a rich buttery taste. - Excellent!!

SHEWETT
1/25/2004

These were great. For breakfast, with pasta, soup or salad. I doubled the bacon and cheese. I only used about 1/3 the garlic, maybe a little more. And I used about 4 TBSP of chopped fresh green onions, instead of the chives. A definate keeper. My family loved them.

Bernice Dray
1/25/2004

These were so tasty that they were eaten any time of the day - from breakfast on. They disappeared in no time.