Bacon Cheddar Chive Muffins Recipe -
Bacon Cheddar Chive Muffins Recipe
  • READY IN 35 mins

Bacon Cheddar Chive Muffins

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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 More Reviews

Most Helpful Positive Review
Jun 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!!

Most Helpful Critical Review
Jan 25, 2004

These muffins were moist and had a nice texture, but the flavor was somewhat bland despite all the zesty ingredients. I don't think I'll bother with them again - though they were easy to make, they were time consuming, and the results weren't really worth the effort.


70 Ratings

Jan 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.

Jan 25, 2004

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

Nov 07, 2004

Good muffins Shelley! Added more of the cheeses and chives. Thanks!

Jan 25, 2004

I loved these muffins!!! But I think that next time I make them I will cut back on the salt and oil. They were a bit greasy, and a little saltier than I like. They are crusty on the outside,and soft and fluffy on the inside. Yummy!

Oct 23, 2006

L really liked these, but for some reason, my first batch was prone to falling apart. I used applesauce instead of oil in the second batch & they came out much better. (Applesauce instead of oil helps to cut back on fat, but still bakes up just as well.) This is a great morning treat served with omelets for a house full of people!

Jan 25, 2004

Beautiful muffins which took no time to cook.... I substituted garlic for vegeta (multi-purpose vegetable seasoning powder), taking care to reduce the salt... YUMMY !!


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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