These small treats vanish quickly! It's wise to make extra!.

 

Mini Cheddar Bacon Muffins with Garlic Butter Glaze

“These small treats vanish quickly! It’s wise to make extra!”

Some recipes just have that magical quality—you place them on the table, and within minutes, they’re gone. People sneak back for seconds. Kids nibble them by the handful. Guests ask for the recipe before you’ve even sat down. That’s exactly what you get with these Mini Cheddar Bacon Muffins, finished with a luscious garlic butter glaze that sends them into snack-time heaven.

Whether you're hosting a brunch, potluck, holiday gathering, or just need a snack to brighten an afternoon, this recipe never fails. You can serve them warm out of the oven, take them on the go, or even freeze extras for quick bites later (though chances are, there won’t be any left to freeze).

In this full-length article, we’ll cover everything from ingredients and substitutions to tips, storage, serving ideas, and more. Let’s dive in and bake a batch you’ll wish you’d doubled.

---

🛒 Ingredients

These muffins use pantry staples, but every ingredient serves a purpose. The end result is a cheesy, savory, melt-in-your-mouth muffin with crispy bacon bits and a fragrant garlic butter finish.

For the Muffins:

• 1½ cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup shredded sharp cheddar cheese

• 4–5 slices of crispy bacon, finely chopped

• 1 large egg

• ¾ cup buttermilk (or whole milk + 1 tsp vinegar as substitute)

• ¼ cup unsalted butter, melted

• 2 tablespoons sour cream or plain Greek yogurt

• 2 tablespoons chopped chives or green onions (optional)

For the Garlic Butter Glaze:

• 3 tablespoons unsalted butter

• 1 clove garlic, minced

• Pinch of salt

• 1 teaspoon chopped parsley (optional)

---

🍳 Equipment You’ll Need

• Mini muffin tin (24-cup) or regular muffin tin (12-cup)

• Mixing bowls

• Whisk

• Spatula or wooden spoon

• Measuring cups and spoons

• Small saucepan (for garlic butter)

• Pastry brush (optional but helpful)

---

👨‍🍳 Step-by-Step Instructions

Let’s go step-by-step to ensure your muffins are perfectly fluffy, cheesy, and packed with savory flavor.

---

🔥 Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a mini muffin tin or line with paper liners. Set aside.

If you're cooking bacon fresh, now is the time to do it—fry it until crispy, drain on paper towels, and finely chop.

---

🧂 Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:

• 1½ cups flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

This dry base provides structure and flavor.

---

🧀 Step 3: Add Cheese and Bacon

Now stir in:

• 1 cup shredded sharp cheddar

• Finely chopped cooked bacon

• Optional: 2 tablespoons chopped chives or green onions

Mix to coat the cheese and bacon in the flour mixture—this prevents them from sinking to the bottom of the muffins while baking.

---

🥛 Step 4: Mix Wet Ingredients

In a separate bowl, whisk together:

• 1 egg

• ¾ cup buttermilk

• ¼ cup melted butter

• 2 tablespoons sour cream or Greek yogurt

This mixture gives the muffins richness and tenderness.

---

🥣 Step 5: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, or your muffins may turn out dense.

The batter should be thick and scoopable.

---

🧁 Step 6: Fill the Muffin Tin

Using a small scoop or spoon, divide the batter evenly among the 24 mini muffin cups. Each one should be about ¾ full.

Tap the pan lightly on the counter to settle the batter.

---

⏲️ Step 7: Bake Until Golden

Bake for 12–15 minutes (for mini muffins), or until the tops are golden and a toothpick inserted into the center comes out clean.

If using a standard muffin tin, bake for 18–22 minutes.

---

🧈 Step 8: Make the Garlic Butter Glaze

While the muffins bake, prepare your glaze.

In a small saucepan, melt 3 tablespoons butter. Add 1 clove minced garlic and a pinch of salt. Let simmer for 1–2 minutes on low heat to infuse the garlic flavor.

Remove from heat and stir in chopped parsley if desired.

---

✨ Step 9: Brush and Cool

When the muffins are done baking, brush the tops with the warm garlic butter glaze while they’re still hot. This adds flavor, shine, and a hint of garlic aroma that takes these muffins over the top.

Let cool in the tin for 5 minutes, then transfer to a wire rack.

---

🧊 Storage & Make-Ahead Tips

These muffins store and reheat beautifully, making them ideal for batch cooking.

Room Temperature:

Keep in an airtight container for up to 2 days.

Refrigerated:

Store for up to 5 days. Reheat in the oven or air fryer at 350°F for 5 minutes to restore crispness.

Frozen:

Freeze in a zip-top bag for up to 2 months. To reheat, pop in a toaster oven or air fryer straight from frozen for 8–10 minutes at 350°F.

---

🔄 Variations and Substitutions

These muffins are super versatile. Here’s how you can change them up:

Swap the cheese:

• Try pepper jack, Swiss, Monterey Jack, or Gruyère for a unique flavor.

• Use a mix of cheddar and mozzarella for more meltiness.

Make it vegetarian:

• Omit the bacon and add sautéed mushrooms or caramelized onions.

Add heat:

• Stir in a diced jalapeño or a pinch of cayenne pepper.

Try a different glaze:

• Use maple butter for a sweet-savory twist.

• Try hot honey or balsamic reduction for drizzling instead of garlic butter.

---

🍽️ Serving Ideas

These mini muffins can be served in countless ways:

As an Appetizer:

Serve on a platter with ranch or spicy aioli for dipping.

For Breakfast:

Pair with scrambled eggs or an omelet for a savory start.

For Lunchboxes:

Kids and adults love them cold or room temperature.

On a Snack Board:

Add to a charcuterie board alongside fruit, nuts, and meats.

---

👨‍👩‍👧‍👦 Why Everyone Loves These Muffins

There’s something about bite-sized, cheesy, bacon-filled treats that feels both nostalgic and indulgent. These muffins are like mini quiches without the hassle of making crust—and they’re way more portable.

They’re soft and pillowy on the inside with a touch of crispiness on the outside, thanks to the garlic butter glaze. The combination of flavors is savory, salty, cheesy, and perfectly balanced.

---

🧠 Pro Tips for Perfect Muffins

• Use freshly shredded cheese—pre-shredded cheese has anti-caking agents that can affect texture.

• Let your egg and dairy come to room temperature before mixing for better incorporation.

• Don’t overmix the batter—just fold until combined.

• Cook the bacon until crispy to avoid soggy bits in the muffins.

• Brush the glaze while warm so it soaks into the tops and creates a buttery sheen.

---

🗣 What People Are Saying

“These little guys are dangerous. I made a batch for my family and they were GONE before dinner. Making a double batch next time.” — Anna B.

“I brought these to my son’s soccer game and all the moms wanted the recipe. Easy, cheesy, and so good!” — Jules M.

“We used turkey bacon and added green onions. They turned out fantastic. Will definitely keep these in the rotation.” — Kyle R.

---

📏 Yield and Scaling

• This recipe makes 24 mini muffins or 12 standard muffins.

• To double the recipe, simply multiply all ingredients by 2. Bake in batches or use multiple pans.

---

❤️ Final Thoughts: The Treats That Always Disappear

It’s rare to find a snack that appeals to kids, picky eaters, and foodies all at once—but Mini Cheddar Bacon Muffins do just that. They’re humble, craveable, and disappear the minute they’re served.

With their fluffy interior, golden crust, and buttery finish, they strike the perfect balance between comfort and flavor. And as the saying goes, "These small treats vanish quickly—so make extra!"

Now you’ve got the full guide. Ready to bake a batch (or two)?

Mini Cheddar Bacon Muffins with Garlic Butter Glaze

“These small treats vanish quickly! It’s wise to make extra!”

Some recipes just have that magical quality—you place them on the table, and within minutes, they’re gone. People sneak back for seconds. Kids nibble them by the handful. Guests ask for the recipe before you’ve even sat down. That’s exactly what you get with these Mini Cheddar Bacon Muffins, finished with a luscious garlic butter glaze that sends them into snack-time heaven.

Whether you're hosting a brunch, potluck, holiday gathering, or just need a snack to brighten an afternoon, this recipe never fails. You can serve them warm out of the oven, take them on the go, or even freeze extras for quick bites later (though chances are, there won’t be any left to freeze).

In this full-length article, we’ll cover everything from ingredients and substitutions to tips, storage, serving ideas, and more. Let’s dive in and bake a batch you’ll wish you’d doubled.

---

🛒 Ingredients

These muffins use pantry staples, but every ingredient serves a purpose. The end result is a cheesy, savory, melt-in-your-mouth muffin with crispy bacon bits and a fragrant garlic butter finish.

For the Muffins:

• 1½ cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup shredded sharp cheddar cheese

• 4–5 slices of crispy bacon, finely chopped

• 1 large egg

• ¾ cup buttermilk (or whole milk + 1 tsp vinegar as substitute)

• ¼ cup unsalted butter, melted

• 2 tablespoons sour cream or plain Greek yogurt

• 2 tablespoons chopped chives or green onions (optional)

For the Garlic Butter Glaze:

• 3 tablespoons unsalted butter

• 1 clove garlic, minced

• Pinch of salt

• 1 teaspoon chopped parsley (optional)

---

🍳 Equipment You’ll Need

• Mini muffin tin (24-cup) or regular muffin tin (12-cup)

• Mixing bowls

• Whisk

• Spatula or wooden spoon

• Measuring cups and spoons

• Small saucepan (for garlic butter)

• Pastry brush (optional but helpful)

---

👨‍🍳 Step-by-Step Instructions

Let’s go step-by-step to ensure your muffins are perfectly fluffy, cheesy, and packed with savory flavor.

---

🔥 Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a mini muffin tin or line with paper liners. Set aside.

If you're cooking bacon fresh, now is the time to do it—fry it until crispy, drain on paper towels, and finely chop.

---

🧂 Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:

• 1½ cups flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

This dry base provides structure and flavor.

---

🧀 Step 3: Add Cheese and Bacon

Now stir in:

• 1 cup shredded sharp cheddar

• Finely chopped cooked bacon

• Optional: 2 tablespoons chopped chives or green onions

Mix to coat the cheese and bacon in the flour mixture—this prevents them from sinking to the bottom of the muffins while baking.

---

🥛 Step 4: Mix Wet Ingredients

In a separate bowl, whisk together:

• 1 egg

• ¾ cup buttermilk

• ¼ cup melted butter

• 2 tablespoons sour cream or Greek yogurt

This mixture gives the muffins richness and tenderness.

---

🥣 Step 5: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, or your muffins may turn out dense.

The batter should be thick and scoopable.

---

🧁 Step 6: Fill the Muffin Tin

Using a small scoop or spoon, divide the batter evenly among the 24 mini muffin cups. Each one should be about ¾ full.

Tap the pan lightly on the counter to settle the batter.

---

⏲️ Step 7: Bake Until Golden

Bake for 12–15 minutes (for mini muffins), or until the tops are golden and a toothpick inserted into the center comes out clean.

If using a standard muffin tin, bake for 18–22 minutes.

---

🧈 Step 8: Make the Garlic Butter Glaze

While the muffins bake, prepare your glaze.

In a small saucepan, melt 3 tablespoons butter. Add 1 clove minced garlic and a pinch of salt. Let simmer for 1–2 minutes on low heat to infuse the garlic flavor.

Remove from heat and stir in chopped parsley if desired.

---

✨ Step 9: Brush and Cool

When the muffins are done baking, brush the tops with the warm garlic butter glaze while they’re still hot. This adds flavor, shine, and a hint of garlic aroma that takes these muffins over the top.

Let cool in the tin for 5 minutes, then transfer to a wire rack.

---

🧊 Storage & Make-Ahead Tips

These muffins store and reheat beautifully, making them ideal for batch cooking.

Room Temperature:

Keep in an airtight container for up to 2 days.

Refrigerated:

Store for up to 5 days. Reheat in the oven or air fryer at 350°F for 5 minutes to restore crispness.

Frozen:

Freeze in a zip-top bag for up to 2 months. To reheat, pop in a toaster oven or air fryer straight from frozen for 8–10 minutes at 350°F.

---

🔄 Variations and Substitutions

These muffins are super versatile. Here’s how you can change them up:

Swap the cheese:

• Try pepper jack, Swiss, Monterey Jack, or Gruyère for a unique flavor.

• Use a mix of cheddar and mozzarella for more meltiness.

Make it vegetarian:

• Omit the bacon and add sautéed mushrooms or caramelized onions.

Add heat:

• Stir in a diced jalapeño or a pinch of cayenne pepper.

Try a different glaze:

• Use maple butter for a sweet-savory twist.

• Try hot honey or balsamic reduction for drizzling instead of garlic butter.

---

🍽️ Serving Ideas

These mini muffins can be served in countless ways:

As an Appetizer:

Serve on a platter with ranch or spicy aioli for dipping.

For Breakfast:

Pair with scrambled eggs or an omelet for a savory start.

For Lunchboxes:

Kids and adults love them cold or room temperature.

On a Snack Board:

Add to a charcuterie board alongside fruit, nuts, and meats.

---

👨‍👩‍👧‍👦 Why Everyone Loves These Muffins

There’s something about bite-sized, cheesy, bacon-filled treats that feels both nostalgic and indulgent. These muffins are like mini quiches without the hassle of making crust—and they’re way more portable.

They’re soft and pillowy on the inside with a touch of crispiness on the outside, thanks to the garlic butter glaze. The combination of flavors is savory, salty, cheesy, and perfectly balanced.

---

🧠 Pro Tips for Perfect Muffins

• Use freshly shredded cheese—pre-shredded cheese has anti-caking agents that can affect texture.

• Let your egg and dairy come to room temperature before mixing for better incorporation.

• Don’t overmix the batter—just fold until combined.

• Cook the bacon until crispy to avoid soggy bits in the muffins.

• Brush the glaze while warm so it soaks into the tops and creates a buttery sheen.

---

🗣 What People Are Saying

“These little guys are dangerous. I made a batch for my family and they were GONE before dinner. Making a double batch next time.” — Anna B.

“I brought these to my son’s soccer game and all the moms wanted the recipe. Easy, cheesy, and so good!” — Jules M.

“We used turkey bacon and added green onions. They turned out fantastic. Will definitely keep these in the rotation.” — Kyle R.

---

📏 Yield and Scaling

• This recipe makes 24 mini muffins or 12 standard muffins.

• To double the recipe, simply multiply all ingredients by 2. Bake in batches or use multiple pans.

---

❤️ Final Thoughts: The Treats That Always Disappear

It’s rare to find a snack that appeals to kids, picky eaters, and foodies all at once—but Mini Cheddar Bacon Muffins do just that. They’re humble, craveable, and disappear the minute they’re served.

With their fluffy interior, golden crust, and buttery finish, they strike the perfect balance between comfort and flavor. And as the saying goes, "These small treats vanish quickly—so make extra!"

Now you’ve got the full guide. Ready to bake a batch (or two)?