Crispy Bacon Muffins

There is nothing better like warm bacon muffins with a bowl of hot soup on a cold fall day. This is exactly what we did, and it was amazing!!!!

Cook the small and large bacon pieces until crisp and set aside on a plate lined with paper towel, then sauté the onions for 3 minutes and set aside.

Sift the flour and make a well, then whisk the eggs oil and buttermilk in another bowl, then pour the egg=mixture into the well. Add the bacon and onion and stir to combine. Spoon into muffin cups and top with bacon pieces. Bake 20-25 minutes, until golden.

Crispy Bacon Muffins

Preparation time: 15 minutes; Baking time: 20-25 minutes; Makes: 12


  • 250g smoked bacon (about 6 slices)
  • 1 teaspoon olive oil
  • 1 medium onion finely chopped
  • 250g (2 cups, 9oz) all-purpose (plain) flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon mustard powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 80ml (1/3 cup, 6 tablespoons oil)
  • 1 cup buttermilk 


  1.  Line a 12 cup muffin pan with non-stick muffin cases (if not grease the muffin tin (pan) liberally with oil or spray and bake directly) .  Preheat the oven to 400ºF (200ºC),  ten minutes before using. Finely chop 4 bacon slices and then cut the remaining two slices into 12 pieces, for topping the muffins.
  2. Heat the olive oil in a skillet and add the small and large bacon pieces and cook until until crispy and golden. Remove and set aside on a plate lined with paper towel.
  3. In the same skillet, add the onion and cook 3 minutes over medium heat. Remove and set aside to cool.
  4. Sift or whisk the flour, baking powder, white pepper, mustard powder and salt into a bowl. Make a well in the centre.
  5. In a separate bowl, whisk together the eggs, oil and buttermilk until well blended. Pour the egg mixture into the well and add the cooked bacon, stir gently to combine. Spoon the mixture evenly into the muffin cases and garnish with reserved bacon pieces. Bake 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. (I baked the muffins at 400°F (200°C) for 25  minutes).
  • The muffin case I buy from Ikea are non-stick and work very well with this recipe. 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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