Bacon And Onion Muffins
Savory bacon and onion muffins offer a flavorful, moist treat perfect for breakfast or snack time, with crispy bacon and tender onions enhancing each bite.
Ingredients
Instructions
- Fry bacon until crisp in a skillet.
- Remove the bacon with a slotted spoon and drain on paper towels.
- Saute chopped onion in 1 tablespoon bacon drippings until tender, do not brown.
- Allow the onion to cool.
- Preheat oven and prepare muffin tin.
- In a mixing bowl, combine sifted flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs slightly, then add milk and sour cream, mixing well.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the cooled sautéed onions and diced bacon.
- Spoon the batter into muffin tins, sprinkle with sesame seeds.
- Bake until muffins are golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For extra flavor, consider adding shredded cheese or herbs like chives or thyme to the batter. You can substitute turkey bacon for a lighter option or use green onions instead of yellow for a milder taste. Ensure not to overmix the batter as it can lead to dense muffins. Using buttermilk instead of regular milk can also enhance the richness.
Serving Suggestions
Serve these savory muffins warm for breakfast or as a snack. They pair wonderfully with a side of fresh fruit or a light salad for lunch. For a heartier meal, enjoy them alongside dishes like Pork Chop Creole or Cherry-Glazed Pork Roast. They also make a great addition to a brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag. To reheat, bake from frozen at 350°F (175°C) for about 15 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Bacon And Onion Muffins contains roughly 896 calories, with 23g protein, 90g carbohydrates, and 53g fat. It is an excellent source of iron (53% of the Daily Value), protein (46% of the Daily Value), and calcium (45% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1666mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Alternatively, bake the muffins and store them for later; they freeze well and can be reheated easily, making them perfect for busy mornings.
What can I use instead of sour cream?
If you don't have sour cream, Greek yogurt is a great substitute that will provide similar creaminess and tang. You can also use crème fraîche or buttermilk as alternatives, but keep in mind the texture might vary slightly.
Can I add other ingredients to the muffins?
Absolutely! You can customize these muffins by adding ingredients like diced bell peppers, jalapeños for spice, or even cheese for extra richness. Just be mindful of the total volume so the muffins bake properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).