Bacon Cheddar Poppy Seed Muffins

Bake from Scratch

Phyllis Lifestyle 9 Comments

When it is winter and we are inside for several days, I love to get in my kitchen and bake. The house always smells so delightful, and the aroma lingers for days. Baking is therapeutic for me. There is something so fulfilling about working with the ingredients and then popping something into the oven. When the mixer is whirling, you know something wonderful is about to happen.

In our newest publication, Bake from Scratch, there is a special section on muffins. Muffins are just comfort food, aren’t they? We tend to think of muffins as a sweet, but one of the recipes in the current issue is Bacon Cheddar Poppy Seed Muffins. Just mention bacon, and my family comes running. So bacon in a muffin delights them all. I like to cook my bacon crisp for these muffins. Combine it with Cheddar cheese, and the flavor is over-the-top.

Bacon Cheddar Poppy Seed Muffins
Yields 8
This cheesy, bacon-filled muffin will satisfy all of your savory breakfast cravings.
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  1. 2 cups (256 grams) all-purpose flour
  2. 1 tablespoon (16 grams) baking powder
  3. 1 teaspoon (6 grams) kosher salt
  4. 1 large egg
  5. 1 cup buttermilk
  6. 4 slices bacon, cooked and chopped
  7. 1 cup shredded Cheddar cheese
  8. ½ cup chopped pecans
  9. 1 tablespoon poppy seeds
  1. Preheat oven to 350°. Line 8 jumbo muffin cups with parchment or paper liners, or coat well with cooking spray.
  2. In a large bowl, whisk together flour, baking powder, and salt. Make a well in the center of mixture. In a small bowl, whisk together egg and buttermilk. Add to dry ingredients, stirring just until moistened. Fold in all remaining ingredients.
  3. Spoon batter into prepared muffin cups. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.
The Ribbon in My Journal - Phyllis Hoffman DePiano


What is your favorite muffin recipe?

Bake from Scratch

Comments 9

  1. This is my recipe, Annamaria,
    1 cup all purpose flour,2 tsp.baking powder, 1/2 tsp.salt, 1/2 cup white sugar, 1/4 cup melted butter, 1 egg beaten, 1/2 cup milk, splash of vanilla,splash of almond extract…whisk all dry ingredients in one bowl, whisk all wet in another bowl…add wet to dry and stir only to moisten. To this I gently fold in some fresh peeled and diced peaches and some blueberries.(I have used canned peaches and frozen blueberries when not in season)
    Fill paper muffin cups with batter then sprinkle coarse/sanding sugar on top.
    Bake in preheated 400 degree oven for about 20-25 minutes. Enjoy.

  2. I believe baking & cooking are therapeutic, uplifting, & HEALING… It will be 11 years on April 28th that our “Precious Mother” went to heaven. When this happened, I became depressed. Yet, I kept saying I wasn’t, as that is NOT my nature. So, I would get up early, go to the grocery store & cook all day for several families at once. I would put on PRAISE music while tending to my task. Then, I would deliver the meals by dinner time. My husband said depression is looking inward. So, this would take the focus off of me & my grief; I concentrated on BLESSING others… My spirits were lifted & several families had home-cooked meals prepared with love… I did this for several months each time I felt down… And, believe me when I say it truly lifted my spirits…

    Thanks Phyllis for always sharing a part of you & your life with us! Love, Annamaria ps I am an American of Italian descent & cooking & baking are part of my heritage. Delicious food & being in the kitchen brings back wonderful memories of my family & LOVE!!!

  3. This receipt sounds yummy, will get poppy seeds and buttermilk today and hubby will be enjoying them tomorrow with breakfast! Thanks…I’ve used so many of your selected receipts to share with us and I must say they have all been tasty, old fashioned flavors and repeatable! Thanks, Phyllis…Carmel

  4. I am known as the Muffin Queen at home and in my circle of friends. I bake muffins every week. I also take them to friends and family and give them as take away treats after a dinner party. Now I even bake muffins for the church coffee hour! It’s hard to choose a favourite but I think it would have to be my blueberry/peach muffins! Thanks for this recipe…I have never made savoury muffins. And, don’t forget…never eat a cold muffin!

  5. Yum! This is going to be on the menu for a tea/luncheon I’m hosting soon for the planning committee for our 55th high school reunion. I believe the girls will love them. Thanks so much for sharing this recipe. Sharon

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