Mini Bacon Cheese Muffins

Mini Bacon Cheese Muffins

Mini Bacon Cheese Muffins. A fantastic savoury mini muffin recipe, which is super easy and perfect, tummy-filling goodness for the school holidays.

So simple even the kids can help. Mmmm, bacon. Mmmm, cheese. Mmmm, mini muffins!

Makes: 36 mini muffins or 20 minis & 6 regular muffin-size cupcakes


1 SPCA Blue Tick approved egg
1 cup milk
2 ½ cups self-raising flour
½ teaspoon paprika
a pinch of salt
75g butter, cut into small pieces
200g SPCA Blue Tick approved bacon, chopped into chunks
2 cups grated tasty cheese
Salt and Pepper


  1. Preheat your oven to 180°C.
  2. Line your mini muffin tins with colourful greaseproof paper cake cups (x36).
  3. Pan fry the bacon pieces for a few minutes, just to get a little golden and aromatic. Set aside.
  4. In a small bowl or cup, beat the egg with the milk.
  5. Sieve the flour, paprika and salt into a large bowl.
  6. Rub the butter into the flour mixture until it looks like breadcrumbs.
  7. Add the cooked bacon and cheese, then pour in the egg and milk mixture and mix thoroughly. If needed, add a dash more milk to get your consistency correct. Season further if desired with a little cracked pepper and sea salt.
  8. Spoon into the cases and cook in the oven for 12 minutes.
  9. Place on a wire rack to cool.


  1. Experiment with your family’s favourite cheese and meats. Use brie and bacon, or blue cheese and salami for a posher cupcake. An idea for ‘icing’ – just a smudge of creme fraiche across the top when cooled.
  2. Ideal lunchbox filler, this recipe has no sugar.
  3. Perfect canape or cocktail platter item. Serve still warm with knobs of butter.
  4. Make a mixture of mini and normal size to suit your family. Cook the larger ones for 20 minutes, rather than 12 minutes.
  5. I use sweet paprika in this recipe, but smoky paprika works well too.

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