Crumble-topped Bacon & Cheddar Muffins: oh my!
Recipe type: quick breads
Prep time: 
Cook time: 
Total time: 
Serves: Makes 24
Bacon and two kinds of cheese and parsley makes for a delicious savory muffin! These are delicious with dinner, or for a hearty breakfast. Or for a snack. Anytime, actually.
  • 8 ounces smoked sliced bacon, fried until crispy, drained, and crumbled
  • 2 cups white whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sugar
  • 5 tsp baking power
  • 1 tsp salt
  • 1 tsp dry mustard
  • 2 cups cheddar cheese, grated
  • ½ cup chopped fresh parsley
  • Freshly ground black pepper, to taste
  • 2 eggs, lightly beaten
  • 2½ cups milk
  • 1½ cups unsalted butter, melted
  • For crumble topping: ½ cup butter, ½ cup flour, ½ cup grated cheddar cheese and ½ cup Parmesan cheese.
  1. Preheat oven to 400F. Grease two 12-cup muffin tins.
  2. First make crumble topping: mix butter and flour, stir in cheeses.
  3. Mix flours, sugar, baking powder, and mustard in large bowl.
  4. Stir in parsley, cheddar cheese, and bacon and season to taste with pepper.
  5. In another bowl, mix together the egg, milk, and melted butter.
  6. Pour wet ingredients into the dry ingredients and mix briefly until just combined.
  7. Spoon batter into prepared muffin cups, dividing it evenly, then sprinkle the tops with the crumble mixture.
  8. Bake in oven for about 20 minutes, or until well risen and lightly browned.
  9. Cool in pan for 5 minutes, then turn out onto a wire rack to cool--although they are best eaten HOT!
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