As far as I’m concerned almost everything tastes better in muffin form. These muffins are delicious for breakfast, lunch or dinner and they make the most incredible portable snack, not to mention a great bread option to have alongside a delicious soup! Cheddar Bacon Ranch is a popular flavour combination in the USA and this savoury combo is simply addictive in a muffin.
Cheddar Bacon Ranch Muffins are packed with flavour from salty bacon, tangy sour cream, sharp cheddar cheese and the unmistakable flavour of ranch. What’s not to love?
You don’t need much in the way of equipment to make this recipe other than mixing bowls, a wire whisk and a muffin tray. I can’t say enough about the humble muffin tray so if you don’t have one, maybe this is a good time to get one. Click here to see more of my muffin tray recipes. Let’s get started!
Makes 12 muffins
Ingredients
- 8 slices streaky bacon
- 60g butter
- 200g plain flour (all purpose flour)
- 1 teaspoon caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon ranch seasoning (optional: see note below)
- 1/2 teaspoon sea salt flakes
- 175ml whole milk
- 150ml sour cream
- 1 large egg, lightly beaten
- 100g cheddar shredded cheddar cheese
Method
- Preheat the oven to 200°C / 180° Fan / 400°F and prepare a 12 hole muffin tin with paper liners or cupcake cases.
- Start by frying the bacon in a frying pan with about 1 inch of water in it on high heat. Keep an eye on it and when the water is almost completely evaporated, adjust the heat to medium-high. Starting with water helps the fat to render and makes the bacon crispier. Fry the bacon until bronzed and crispy and then remove from the pan to a paper towel lined plate to cool.
- Return the bacon pan to the heat and melt the butter in the same pan which is already hot and this will give you every last little bit of that bacony flavour. When the butter is melted, remove from the heat and set aside to cool a little until you’re ready for it.
- In a large mixing bowl add the flour, caster sugar, garlic powder, onion powder, ranch seasoning and salt flakes. Stir to combine with a wire whisk.
- Add the melted butter to mixing bowl or jug and whisk in the milk and sour cream until well-combined. Keep whisking continuously while you slowly pour the beaten egg into the mixture and once it’s all in, keep stirring until well combined.
- Crumble the now cooled bacon and add it along with the cheese to the wet mixture.
- Add the wet ingredients to the dry ones all at once and stir to combine until you have a nice muffin batter.
- Spoon the batter into the muffin cups, dividing it evenly between all 12 as best you can and bake in the oven for 20 minutes or until golden on top and a skewer inserted into the middle comes out clean.
- Let the muffins cool for at least 5 to 10 minutes if you can muster up the patience before serving. They are delicious warm and almost even better at room temperature or even cold. Once cooled, store them in an airtight container in the refrigerator and microwave for about 30 seconds to warm up if you must. I love them cold!
* NOTE
- If you don’t have ranch seasoning, it’s a great addition to the spice cabinet and can easily be found on Amazon. However, if you don’t want to use it, just leave it out and instead double the quantity of garlic powder and onion powder.
Click here to see more Muffin Tin Recipes!
