Bacon and Gruyere Muffins

• slices smoked bacon (thin slices)↗7 -8
• all-purpose flour (10 oz./315 g)↗2 cups
• sugar↗2 tablespoons
• baking powder↗1 tablespoon
• salt↗1⁄2 teaspoon
• large egg↗1
• unsalted butter, melted (2 oz./60 g)↗4 tablespoons
• milk (8 fl. oz/250 ml)↗1 cup
• sour cream or 2 tablespoons plain yogurt↗2 tablespoons
• finely diced gruyere (3 oz./90 g) or 3/4 cup swiss cheese (3 oz./90 g)3⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 400 F (200 C). Grease 9 standard muffin cups with butter or spray; fill unused cups one-third with water to prevent warping.

2. 2

   In a frying pan over medium-high heat, cook bacon slices until crisp, 6-8 minutes, turning as needed. Set aside on paper towels to drain. Let cool, then crumble and set aside.

3. 3

   In a bowl, stir together flour, sugar, baking powder, and salt.

4. 4

   In another bowl, whisk together egg, melted butter, milk, and sour cream until blended. Add egg mixture to dry ingredients and stir just until evenly moistened; batter will be slightly lumpy.

5. 5

   Using a rubber spatula, fold in bacon and cheese just until evenly distributed, no more than a few strokes. Do not overmix.

6. 6

   Spoon batter into each muffin cup, filling it level with the rim of the cup.

7. 7

   Bake until golden, dry, and springy to the touch, about 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean.

8. 8

   Transfer pan to a wire rack and let cool 5 minutes; unmold the muffins. Serve warm or at room temperature.

9. 9

   Notes: For added bacon flavor, replace 2 tablespoons melted butter with 2 tablespoons of the bacon fat. If not serving immediately, store muffins in the refrigerator to avoid rancidity.

10. 10

    These pair well with soup, salad, or omelets.