Bacon, cheese and pepper muffins

Bacon, cheese and pepper muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 to 12
Author CASA Veneracion


  • 200 grams belly bacon finely sliced or minced
  • 1 medium white onion chopped
  • 1 bell pepper (seeds and membranes removed), chopped
  • 1/4 cup sliced scallions
  • 200 grams cheese coarsely grated
  • 1 and 1/4 cups all-purpose flour
  • 1 and 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 1/4 cup yellow cornmeal
  • 1/4 cup butter (plus more for greasing), at room temperature
  • 2 large eggs
  • 1 cup buttermilk


  • Pan fry the bacon in a non-stick pan. No need to add oil as the bacon will render its own fat. Cook until the bacon fat starts to turn transparent.
  • Add the chopped onion. Stir and cook for about two minutes or until the onion bits start to soften. Add the chopped bell pepper and continue cooking, with occasional stirring, for another minute or two. When the bits of bell pepper soften, turn off the heat, strain the mixture to get rid of the excess fat and let the mixture cool while you prepare the batter.
  • Bacon, cheese and pepper muffins
  • In a bowl, sift together the flour, baking powder and salt. Add the sugar and the cornmeal and stir to combine.
  • To the flour mixture, add the grated cheese and scallions. Toss gently (I used my fingers) so as not to squish the cheese.
  • Place the softened butter in a large mixing bowl. Beat with a wire whisk until light. Add the eggs and beat for about a minute. If small lumps of butter remain, don’t worry — this is muffin batter and you’re not aiming for superfine texture.
  • Bacon, cheese and pepper muffins
  • Add the flour mixture and milk in three batches to the butter and eggs, mixing lightly after each addition. DO NOT OVERMIX. Fold the bacon, onion and bell pepper into the batter (I used a rubber spatula) with light swift strokes. Again, DO NOT OVERMIX. Stop when the texture looks even. This shouldn't take more than six turns of the spatula.
  • Bacon, cheese and pepper muffins
  • Butter the holes of the muffin pan. Use a brush if you wish. I used my fingers.
  • The capacity of each mold of my muffin pan is 1/3 cup so I poured a quarter cup of the batter into each hole. If you’re using a pan with different capacity, make the adjustments. Just remember to pour just enough batter to reach to about 4/5 of the mold. Tap the pan gently on the counter to make sure that there are no air pockets inside.
  • Bake at 375F for 25 to 30 minutes.
  • The muffins are fully baked after 25 minutes but if you prefer them crustier with and more browned, bake for another five minutes. During baking the butter that coats the pan sort of fries the bottom and sides of the muffins. Some of the butter even even comes out through the batter and spreads lightly on the surface which gives a the muffin tops a very light crust.
  • As soon as they can be handled, run a blunt knife around each muffin to release it from the mold. Serve warm by themselves or with a salad or soup. These are heavy muffins and I really can't imagine pairing them with another heavy dish.
  • Enjoy!


Use regular or smoked bacon, not honey cured. You want your bacon salty to blend with the sugar in the muffin batter. Slice or mince the becon depending on how large you want the pieces embedded in the muffins. Remember that bacon shrinks during cooking.
Chop the onion, bell pepper and onion leaves roughly or finely depending on how much texture you prefer.
Very soft cheeses may not be suitable since they contain too much moisture. I used Co-Jack, a blend of Monterey Jack (a soft cheese) and sharp cheddar (a hard salty cheese).
To make buttermilk, pour a tablespoonful of lemon or lime juice (or even vinegar) into a measuring cup. Add enough whole (full cream) milk to make one cup.