Who says muffins have to be sweet? These savory avocado, bacon, and cheddar muffins are a delicious twist on traditional homemade baking. Soft and fluffy inside, with golden edges and little pockets of melted cheese, they bring together some wonderful flavors in every bite.
Creamy avocado adds moisture, crispy bacon provides a smoky touch, and sharp cheddar cheese gives these muffins a rich, savory taste. Fresh green onions and a hint of cayenne pepper complete the combination.
They are easy to prepare and make a wonderful breakfast, brunch addition, lunchbox treat, or afternoon snack. Enjoy them warm from the oven or pack them for a quick bite during a busy day.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ⅛ teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 4 green onions, thinly sliced
- 3 slices bacon
- 5 tablespoons plus 1 teaspoon unsalted butter, melted
- 1 large egg
- 1 cup whole milk
- 1 medium ripe avocado
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
Instructions
1. Prepare the oven and muffin pan
Preheat the oven to 400°F. Grease a 12-cup muffin pan or line it with paper muffin liners.
2. Cook the bacon
Cut the bacon into small pieces and cook in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain and cool slightly.
3. Combine the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, cayenne pepper, and black pepper.
Add the shredded cheddar and sliced green onions. Stir gently to distribute everything evenly.
4. Prepare the avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes and gently toss with the lemon juice to help prevent browning.
5. Mix the wet ingredients
In another bowl, whisk together the melted butter, egg, and milk until combined.
Carefully fold in the avocado cubes and crispy bacon.
6. Make the muffin batter
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula just until the flour is incorporated.
Do not overmix. The batter should look slightly lumpy, which helps keep the muffins tender.
7. Fill and bake
Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out without wet batter.
8. Cool and serve
Allow the muffins to rest in the pan for about 5 minutes before transferring them to a wire rack.
Serve warm while the cheese is still soft and fragrant.
Serving Suggestions
These savory muffins are delicious on their own, but they also pair beautifully with scrambled eggs, fresh tomato salad, or a bowl of creamy vegetable soup.
For brunch, serve them alongside fresh fruit and a cup of coffee.
KitchenMagic3 Tip
Choose an avocado that is ripe but still firm enough to hold its shape when diced. This gives the muffins little creamy avocado pieces without making the batter too wet.
Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the oven before serving.
