Bacon Cheddar Poppy Seed Muffins

Bacon Cheddar Poppy Seed Muffins on wire rack with pouring syrup
Photography by Stephen Devries

These Bacon Cheddar Poppy Seed Muffins will satisfy all of your savory breakfast cravings.  

5.0 from 2 reviews
Bacon Cheddar Poppy Seed Muffins
Makes 8
  • 2¼ cups (281 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 large egg
  • 1 cup whole buttermilk
  • 4 slices bacon, cooked and chopped
  • 1 cup shredded Cheddar cheese
  • ½ cup (57 grams) chopped pecans
  • 1 tablespoon (9 grams) poppy seeds
  1. Preheat oven to 350°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray 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.



Previous articleMatcha-Almond Muffins with Black Sesame Streusel
Next articleBanana Chocolate Espresso Swirl Muffins


  1. These are baking in my oven currently- but the dough is that of a biscuit dough consistency. Is this correct? Have I mismeasured my flour?

    • Hey Ashley! These muffins are indeed denser than other muffins would be. They’ll probably be closer in resemblance to biscuit dough than looser cake batter, but they should turn out fine. Happy baking!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.