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Bacon Cheddar Chive Muffins

Bacon Cheddar Chive Muffins

Shelley Albeluhn

"Mm!!! 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! Enjoy!"
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45 m servings 327 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
  3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
  4. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

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Read all reviews 68
  1. 84 Ratings

Most helpful positive review

Wonderful flavor and great presentation! My family liked them but was unsure of the "strange" taste left in the mouth. I believe next time I will substitute sour cream for the crm of mushrm soup...

Most helpful critical review

ehhhh. Not great for the fat involved. Wont be making these again.

Most helpful
Most positive
Least positive

Wonderful flavor and great presentation! My family liked them but was unsure of the "strange" taste left in the mouth. I believe next time I will substitute sour cream for the crm of mushrm soup...

Our whole family loved this easy recipe. The combination of ingredients was wonderful. My teenage sons devoured them. I liked the idea of a quick breakfast item and highly reccommend these. Than...

Interesting combination of ingredients that works very well. Although next time I'm going to omit the cream of mushroom, but that's just a personal preference. Thanks for the recipe.

Made these and two other muffin recipes to take to the lake this weekend for a quick brunch on the boat. Everyone liked them. My son [16] and his friends loved them. I will be making them aga...

they taste better warmed up - but they are delicious..

Mine came out more like a biscuit than a muffin. My neighbor just loved them and i gave her the recipe. My husband loved them too. The garlic was a little too strong.

Delicious. These will be great to make ahead and freeze throughout the school year. My modifications: I used 1C whole wheat and 1C white flour, 1 t. garlic powder, 1/4 C fresh chopped chives, 1....

It's like a full breakfast in a muffin! Great to take on the go, bake a big batch on a weekend, then zap them in the microwave for 30 seconds in the morning. Easy and delicious!

I made these for Easter brinch yesterday and they were a hit, especially with my uncle who is not a big quiche fan and wanted something 'without eggs in it'. I did, however substitiute cream of ...

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