Savory Bacon Cheddar and Scallion Muffins, as seen on Food Network Kitchen Live.
Recipe courtesy of Alejandra Ramos

Savory Bacon, Cheddar and Scallion Muffins

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  • Level: Easy
  • Total: 55 min
  • Active: 20 min
  • Yield: 6 to 12 muffins



Special equipment:
a 12-cup muffin pan or a giant 6-cup muffin pan.
  1. Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
  2. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  3. Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
  4. Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
  5. Fold in the cheese, cooked scallions and cooked bacon.
  6. Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
  7. Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods).