Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
12 servings (serving size: 1 muffin)

Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.

Step 4

Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

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Ratings & Reviews

SuperBaker's Review

chellebell731
September 22, 2011
I used a very sharp cheddar and the muffins were very good the first day, but they went dry really fast. By the next day I had to toast it and put butter on it.

chellebell731's Review

SuperBaker
June 17, 2009
I read the mixed reviews before making these muffins. I wish I had listened to the bad reveiws before wasting ingredients on these. I am rarely disappointed with CL recipes, but this was a huge disappointment!!! Not only were the muffins dry, but they had no flavor. Even drowning it in butter (which defeats the CL purpose) didn't help these muffins. I ended up throwing them all away.