| Level: | Easy |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 12 muffins |
Ingredients
- 1 large Yukon Gold potato (about 8 ounces)
- Kosher salt and freshly ground black pepper
- 3 slices bacon, chopped
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1 1/4 cups buttermilk
- 4 tablespoons salted butter, melted
- 1 large egg
- 3/4 cup diced Irish cheddar cheese (about 4 ounces)
- 1/4 cup chopped fresh chives
Instructions
- Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
- Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
- Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 191 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 274 mg |
Reviews
I tried making these with high expectations based on the reviews. They were just ok. The potato wasn’t necessary, it just made the muffins heavy. Also, don’t omit the salt. I did and they were a little bland. In the future, I think I will just use my tried and true muffin recipe and fold in some bacon, chives and cheese.
These are so good. I made with Turkey bacon.
These are incredible! Thank you for the recipe!
Excellent muffins!
These muffins would be great for a brunch. I made the recipe as written but we found it a little salty. Next time would leave out the 1/4 salt as the bacon and cheese have plenty of salt. Otherwise these were great muffins.
SO GOOD. I even forgot to salt the potatoes, but the muffins still ended up perfect. I had to stop myself from eating all of them in one night. Also, I’m guessing they will make a good breakfast if I freeze them and reheat them when needed. They’re also going to make a good St. Patty’s Day treat at the dinner I’m hosting.
I didn’t make these exactly by the recipe. Didn’t have buttermilk, so I clabbered whole milk with rice vinegar, didn’t have Irish cheddar, used a white extra sharp cheddar. Didn’t have fresh chives, so I used leeks.
Had to bake about 5 minutes longer than the recipe. Likely because the moisture content of the leeks is higher than what chives would have been.
DANG! These are good! I’m already pondering other modifications. Maybe adding some Aleppo pepper, or minced jalapenos.
Make sure you grease the top of the pan. Chunks of cheese near the top and edge of the cups will melt onto the top of the pan.
OH! It would be nice if you gave a size for the dice on the cheese. I cut it to about 1/4 inch and it worked well.