These Cheesy Bacon Savoury Muffins have big flavours of bacon, cheese, onion and herbs for a taste sensation. Serve them warm with a smear of butter or decorate for a touch of flair. So what are you waiting for? There are muffins to be made.
This Cheesy Bacon Savoury Muffins recipe has been swirling around in my brain for a couple of years. Due to some finely tuned recipe developing, it is ready to be set free in to the ao (world). Do not be put off by the decorations as these mawhene (muffins) can stand on their own, served warm from the oven. However, if you want to add a touch of glam, I also have you covered. What kind of baking day is it for you?
More Savoury Recipes to try:
Do you want a light, fluffy bread infused with kāriki (garlic), rēmana (lemon) and tāima (thyme)? Make this no-knead focaccia recipe. Or do you want a simple white loaf? Bake this no-knead bread in a loaf tin or this rustic no-knead bread in a cast iron pot.
Videography and photography by Sarah Henderson.
CHEESY BACON SAVOURY MUFFIN INGREDIENT TIPS:
- Bacon: I prefer middle bacon for this recipe. Replace it with ham, chorizo or any meat you have. If you are meat-free just leave it out completely or use a meat alternative.
- Brown sugar: This can be replaced with huka mā (white sugar), marahihi māpere (maple syrup) or mīere (honey).
- Garlic and herb mix: This can be replaced with a mix of garlic powder, onion powder and whatever herbs you like.
- Dried Basil: This is just a guide so use your favourite flavours here.
- Olive oil: Any neutral flavoured noni (oil) is fine.
- Cheese: Use whatever cheese you have but I used smoked aged cheddar and it was divine.
- Flour: Use High grade or plain flour.
- Chutney: Tomato, caramelised onion, chill jam, pesto or any condiment would work so flavour them however you want.
Expert Tips:
Do not over mix the muffin mixture. Once the wet ingredients are added in, just gently fold the ingredients until the mixture is just combined. This will ensure light and fluffy muffins.
I have given two options with the bacon. Option one is to fry it because this yields the best flavour. The second option is to add it in without frying and this is great if you are short on time.
I have allowed baking times in a standard muffin tin and Texas muffin tins so make sure you follow the correct time.
Step by Step Instructions for Cheesy Bacon Savoury Muffins:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Pre-heat the Oven:
Pre-heat the oven to 180 °C.
Line Texas muffin tins with 12 liners or a standard muffin tins with 16 liners.
2. Prepare the Bacon:
Option 1 - Fry the Bacon:
Chop the pēkana (bacon) in to rough chunks.
Set a small frying pan over medium-high heat. Add the pēkana (bacon) and fry until most of the liquid has evaporated.
Add the huka hāura (brown sugar), pārihi tauraki (dried basil), tote me te pepa (salt and pepper) and ranunga kāriki me te amiami (garlic and herb mix). Fry it off for a few minutes until sticky and fragrant.
Remove from the heat and leave to cool slightly.
Option 2 - Skip the Bacon cooking if you are short on time:
Chop the pēkana (bacon) in to rough chunks.
Add it to small bowl and add the huka hāura (brown sugar), pārihi tauraki (dried basil), tote me te pepa (salt and pepper) and ranunga kāriki me te amiami (garlic and herb mix).
Combine it all together with a fork to get all the flavours working. Leave it to the side as you prepare the ranunga mawhene (muffin mixture).
3. Prepare the Wet Ingredients:
Add the hēki (eggs) to a large bowl and beat them with a whisk or a fork for about a minute.
Pour in the noni (oil) as you continue to whisk. Add the miraka tepe (yogurt) and miraka (milk) and whisk again until smooth.
Grate the 200 g of tīhi (cheese) directly in to the egg mixture. Reserve a little bit of tīhi (cheese) for the tops of the muffin, if you want to.
Chop the aniana (onions) roughly and add it in, along with the ranunga pēkana (bacon mixture). Roughly mix it together.
4. Add the Dry Ingredients:
Add the pēkana paura (baking powder) and pēkana houra (baking soda) and stir it until combined.
Sift in the puehu parāoa (flour) and fold it gently together with a spatula.
Don't over work the mixture here, just fold it until everything is just combined.
The mixture is quite tight but that is what we want.
5. Divide in to Muffin Tins:
Distribute the mixture between the prepared muffin tins until it is all used.
6. Add the Chuntey:
If you are using the kīnaki (chutney), make a hole in each mawhene (muffin) with a teaspoon.
Fill it with a small teaspoon of kīnaki (chutney) and top it with a little extra tīhi (cheese).
7. Bake the Muffins:
Place the trays in the pre-heated oven.
If you are baking them in the Texas muffin tins, bake for 25 minutes.
If you are baking them in standard muffin tins, bake for 20 minutes .
They are ready when they spring back, when pressed in the centre.
8. Serve them warm:
Eat warm as a delicious morning tea or as a side with your favourite hot soup.
If you are decorating them, allow them to completely cool first.
9. Make the Cream Cheese Topping:
Add the kirīmi tīhi (cream cheese), amiami (herbs) and wai rēmana (lemon juice) to a medium bowl. Whip it for 3 minutes until light and fluffy.
Pipe a little bit on top of each cooled mawhene (muffin) or add it on with a teaspoon.
Grate over a little bit of kiri rēmana (lemon zest).
10. Add the Parmesan Wafers:
Make the Parmesan Wafers according to the instructions.
Top the mawhene (muffins) with pieces of parmesan wafer for some added magic.
Be aware that parmesan wafers will loose their crispiness after a few hours so add them just before serving.
Storing the Muffins:
These will keep well in a sealed container for a couple of days in the cupboard.
If you are eating them a day or days after, gently heat them or toast them for the best eating experience.
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Whatever the flavour, whatever the occasion, we have you covered.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Bacon, Cheese and Onion Muffins - Mawhene Pēkana, Tīhi me te Aniana
Equipment
- 1 x Standard Muffin Tin or 2 x Texas Muffin Tins
Ingredients
The bacon - Te Pēkana
- 200 g pēkana (bacon, I prefer middle bacon for this recipe). This can also be replaced with ham, chorizo or any meat you have.
- 3 tablespoon huka hāura (brown sugar). You can also use maple syrup or honey here.
- 2 teaspoon pārihi tauraki (dried basil or your favourite dried herbs)
- ½ tsp each of tote me te pepa (salt and pepper)
- 1 tablespoon ranunga kāriki me te amiami (garlic and herb mix, I use a Mingle one for this). This can be replaced with a mix of garlic powder, onion powder and whatever other herbs you like).
- 3 puna riki (spring onions)
The Muffin Mixture - Te Ranunga Mawhene
- 2 hēki (eggs, size 7)
- ⅓ C noni ōriwa (olive oil or any oil you have)
- ¾ C miraka tepe (yogurt, plain and unsweetened)
- ¼ C miraka (milk)
- 200 g tīhi (cheese, whatever cheese you have). I used smoked aged cheddar and it was divine.
- 2 teaspoon pēkana paura (baking powder)
- ½ teaspoon pēkana houra (baking soda)
- 2 C puehu parāoa noa (plain flour)
Ngā Kīnaki - The Condiments (Optional)
- ½ C kīnaki (chutney, I used a Barkers Sun-dried tomato and olive in mine but use what you like).
Ngā Whakarākei - The Decorations (Optional)
- 100 g kirīmi tīhi (cream cheese, room temperature)
- 2 teaspoon wai rēmana (lemon juice)
- A handful of your favourite herbs. I used chives and dill.
- Kiri rēmana (lemon zest, of one lemon)
- 1 quantity Parmesan Wafers
Instructions
Pre-heat the Oven:
- Pre-heat the oven to 180 °C.
- Line a Texas muffin tin with 12 liners or a standard muffin tins with 16 liners.
Prepare the Bacon:
Option 1 - Fry the Bacon for best flavour:
- Chop the pēkana (bacon) in to rough chunks.
- Set a small frying pan over medium-high heat. Add the pēkana (bacon) and fry until most of the liquid has evaporated.
- Add the huka hāura (brown sugar), pārihi tauraki (dried basil), tote me te pepa (salt and pepper) and ranunga kāriki me te amiami (garlic and herb mix). Fry it off for a few minutes until sticky and fragrant.
- Remove from the heat and leave to the side to cool slightly.
Option 2 - Skip the Bacon cooking if you are short on time:
- Chop the pēkana (bacon) in to rough chunks.
- Add it to small bowl and add the huka hāura (brown sugar), pārihi tauraki (dried basil), tote me te pepa (salt and pepper) and ranunga kāriki me te amiami (garlic and herb mix).
- Combine it all together with your hands or a fork to get all the flavours working. Leave it to the side as you prepare the ranunga mawhene (muffin mixture).
Prepare the Wet Ingredients:
- Add the hēki (eggs) to a large bowl and beat them with a whisk or a fork for about a minute.
- Pour in the noni (oil) as you continue to whisk. Add the miraka tepe (yogurt) and miraka (milk) and whisk again until smooth.
- Grate the 200 g of tīhi (cheese) directly in to the egg mixture. Reserve a little bit of tīhi (cheese) for the tops of the muffin, if you want to.
- Chop the aniana (onions) roughly and add it in, along with the ranunga pēkana (bacon mixture). Roughly mix it together.
Add the Dry Ingredients:
- Add the pēkana paura (baking powder) and pēkana houra (baking soda) and stir it until combined.
- Sift in the puehu parāoa (flour) and fold it gently together with a spatula. Don't over work the mixture here, just fold it until everything is just combined. The mixture is quite tight but that is what we want.
Divide in to Muffin Tins:
- Distribute the mixture between the prepared muffin tins.
Add the Chuntey:
- If you are using the kīnaki (chutney), make a hole in each mawhene (muffin) with a teaspoon. Fill it with a small teaspoon of kīnaki (chutney) and top it with a little extra tīhi (cheese).
Bake the Muffins:
- Place the trays in the pre-heated oven.If you are baking them in the Texas muffin tins, bake for 25 minutes. If you are baking them in standard muffin tins, bake for 20 minutes .
- They are ready when they spring back when pressed in the centre.
Serve them warm:
- Eat warm as a delicious morning tea or as a side with your favourite hot soup. If you are decorating them, allow them to completely cool first.
Add the Cream Cheese Topping:
- Add the kirīmi tīhi (cream cheese), amiami (herbs) and wai rēmana (lemon juice) to a medium bowl. Whip it for 3 minutes until light and fluffy.
- Pipe a little bit on top of each cooled mawhene (muffin) or you can add it on with a teaspoon. Grate over a little bit of kiri rēmana (lemon zest).
Add the Parmesan Wafers:
- Make the Parmesan Wafers according to the instructions.
- Top with pieces of parmesan wafer for some added magic but be aware that parmesan wafers will loose their crispiness after a few hours. So add them just before serving.
Storing the Muffins:
- These will keep well in a sealed container for a couple of days in the cupboard . If you are eating them a day or days after, gently heat them or toast them for the best eating experience.
Maria
Been looking for a savoury muffin recipe and now I’ve definitely found a winner, these are next level.
Naomi Toilalo WhānauKai
Yes Maria, I have had this recipe in mind for so long, it is wonderful to hear how much you enjoy it!