Recipe: Cheesy Bacon Muffins

I made this recipe yesterday to try out my new Kenwood Kmix. I came up with lots of sweet suggestions first but James was obviously in a savoury mood because when I suggested I made this one he practically bit my hand off! He and Georgie are both massive cheese fans, it’s obviously hereditary.

Needless to say, my new mixer was fantastic! I was so impressed with it’s speed & efficiency, it only needed a few seconds and everything was mixed super fast! SO much better than using a hand mixer!

This is a my adaptation of this recipe on Evil Shenanigans – I’ve converted all the measures  & terms to UK standards. Enjoy!

Makes 12 standard size muffins, or 18 smaller muffins.


  • 280g plain flour
  • 1 tbsp baking powder
  • 55g soft light brown sugar
  • 1 tsp salt
  • 6 slices of bacon
  • 115g cheddar cheese
  • 1/2 pint semi-skimmed milk
  • 2 eggs
  • 110g butter


Pre-heat the oven to 200C or gas mark 6 & line a muffin/cupcake pan with cases.

Fry the bacon & chop up into small pieces – a couple of cm big. While the bacon is in the frying pan, melt the butter in a saucepan over a low heat, and put to one side to cool.

Grate the cheese coarsely. Mix together the flour, baking powder, sugar & salt.

Add the bacon & cheese to this mixture and combine.

To your cooled liquid butter, add the milk & eggs, and mix together.

Add the liquid mixture to the dry one, and beat together. You’ll end up with a slightly sloppy, lumpy batter, very appealing!

Distribute the batter into your cases (fill about 3/4 full) and bake for about 20 minutes, until golden brown & the muffins spring back when lightly pressed in the middle.

Let them cool in the pan for a couple of minutes before placing on a wire rack to cool completely.


  • I used silicone cases in this case, but I think that they have risen better in the past when I’ve used paper cases.
  • As I don’t have any traditional muffin sized baking equipment I used 18 cupcake sized cases instead, so they are a little small – but yummy!
  • We don’t keep semi-skimmed milk in the house so I use 1/4 pint whole milk & 1/4 pint skimmed milk.
  • They are nicest still warm from the oven but are delicious cold too!

Hope you enjoy the muffins as much as we do! They are disappearing VERY quickly.

You can download this recipe as a handy dandy pdf too!