Bacon Cheddar Chive Muffins

Bacon Cheddar Chive Muffins

59
Shelley Albeluhn 68

"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

35 m servings 308 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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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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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.

Reviews

59
  1. 70 Ratings

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Most helpful positive review

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

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, ...

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

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 gre...

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

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

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,a...

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, ...

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...

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 !!

I had high hopes for this recipe, but my family all complained it was too dense... I am sad. It looked good.