Cheddar, Jalapeño Jack and Bacon Muffins

The recipe listed below is one that I have used for catering to clients for their breakfast events. These go over very well with the guests and it is really nice to have a savoury type of muffin instead of all sweet. Try these let me know what you think and if you have tweaked them to add any of your favorite ingredients?

Cheddar, Jack and Bacon Muffins


6 strips bacon

1/2 cup (250 mL) shredded old cheddar cheese

1/2 cup (250mL) shredded jack jalapeño cheese
3 cups (750 mL) flour
2 tbsp (25 mL) granulated sugar
4 tsp (18 mL) baking powder
1/2 tsp(2.5 mL) pepper

1 tsp (5 mL) salt
1 cup (250 mL) milk

1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) sliced green onions
1/2 cup (125 mL) sour cream
2 eggs


Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let cool and crumble. In small bowl, combine 1 tbsp (15 mL) of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar and Jack; set aside.

In large bowl, whisk together flour, sugar, baking powder, pepper and salt ; stir in remaining bacon, Jack and Cheddar.

Whisk together milk, oil, onions, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon, Jack and Cheddar mixture on top.

Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. You can make these a head and store or freeze in airtight container in refrigerator or you can freeze and reheat. I like them reheated as the flavors are really wonderful together warm.