Bacon, Cheese & Onion Muffins

These savoury bacon, cheese & onion muffins are delicious served split, fresh from the oven and smothered in butter.

August 31, 2018
: Makes 9
: 15 min
: 35 min
: 50 min
: Easy

So delicious and moreish, these Bacon, Cheese & Onion Muffins will disappear faster than you can make them!


  • 300g pack Dukeshill smoked back bacon (unsmoked will do too)
  • 25g butter
  • 1 onion, finely chopped
  • small handful of sage leaves, chopped
  • 250g plain flour
  • 1 tbsp baking powder
  • 100g cheddar cheese, grated
  • 3 sprigs thyme, leaves removed
  • 1 sprig rosemary, leaves removed and chopped finely
  • pinch of salt
  • 2 eggs
  • 250ml milk
  • Step 1 Cook the bacon for 10 mins at 220’C/200’C fan until crispy. Allow to cool. Reduce oven temperature to 180’C/160’C fan.
  • Step 2 Melt the butter in a pan over a gentle heat and gently sauté the onion and sage for approximately 5-7 mins or until the onion is translucent and soft.
  • Step 3 In a bowl mix the flour, baking powder, salt, cheese, rosemary and thyme.
  • Step 4 Break the bacon into small pieces (5mm) and add to the bowl along with the sage and onion.
  • Step 5 Mix together the milk and eggs and add to the bowl. Mix thoroughly.
  • Step 6 Put a small blob of butter in the bottom of each muffin pocket and place the tin in the oven for 1 min to melt the butter, then spoon large spoonfuls of the mixture into each pocket.
  • Step 7 Bake in a pre-heated oven at 180’C/160’C fan for 25 minutes.
  • Step 8 Remove from oven, allow to cool on a wire tray for 5 mins then serve straightaway with lashings of butter!