Esther is accurate. This cookie is so moist from the sour cream that it melts in your mouth. I use light sour cream, whole wheat flour, and less sugar and butter to make it healthier, and guess what? No one can distinguish between them!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 6 thick slices bacon
- 2 cups all-purpose flour
- 1 ½ tablespoons white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons garlic powder
- 4 teaspoons dried chives
- ⅓ cup grated Parmesan cheese
- 1 cup shredded sharp Cheddar cheese
- 1 egg, beaten
- ½ cup milk
- ½ cup cream of mushroom soup
- ½ cup vegetable oil
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
- Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 475 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t add the bacon, and had to use the sour cream option another reviewer suggested. Came out ok
These are delicious. Reading some of the comments, adopted some of the suggestions. Used melted butter in lieu of oil, used only a teaspoon of garlic powder, added another 1/2 c cheddar, a little more bacon and used fresh chives — all that I had on hand. We are very happy
Family loved this. Served them with cheddar broccoli soup. It made 12 muffins. The fiiling was very thick and I overfilled the muffing cups, but they came out perfect.
These dense muffins are full of flavor & are good to eat alone or with something else. I didn’t have any type of cream soup so I used a 1/2 cup of Helluva Good dip along with 1/2 cup of melted butter instead of oil & Bacon Bits instead of regular bacon. All three substitutes worked well & my family devoured the muffins as soon as they came out of the oven. I will make these again, they are wonderful!
I varied the recipe and it turned out amazing…
I made the recipe with the exception of using sour cream and fine chopped green onions and fresh garlic, I also added a dash of turmeric powder, 1/2 tsp black pepper and a dash of thyme, big hit with my family and in-laws that I make them whenever we have a festive dinner. Amazing!!!
I’m not usually a savory person, but these muffins were phenomenal! I used fresh chives instead of dried and sour cream instead of cream of mushroom soup (as someone else had suggested) and oh my gosh were they delicious. I’ve made with pork bacon and turkey bacon- both tasted great. These were a huge hit at home and the office!
I’ve made these numerous times and they are always a hit. I use more bacon than the recipe calls for and I use cheddar cheese soup instead of cream of mushroom. Sometimes I use the bacon fat instead of the veggie oil but the texture is better with the oil.
I made it exactly as per recipe. They were tasty but I thought it was kinda dry Needs more moisture in recipe
I loved this recipe! I used bacon, chopped onions and peppers and I used sour cream as one of the other reviewers did. They turned out amazing! Moist and light, full of flavour. I used a mix of cheddar and mozzarella as that is what I had on hand. These are breakfast in your hand, I will be making these again and again! Thanks!
yummy! i didnt have cheddar so i used chopped up cheese strings. didnt have chives so i used parsley. and added onion powder and i sprinkled mrs dash on top before baking them. theyre delish!
I give it 4 stars because after reading other reviews I made some changes. Used 1 cup whole wheat flour, 1 cup white flour, added ½ cup browned sausage, sauteed ? cup white onions and ¼ cup chopped green pepper (instead of chives), used sour cream instead of soup. Did add a little more sour cream and milk. Turned out wonderful!
I made a few modifications and they were amazing! I chopped and sautéed about 1/2 a green pepper, one shallot and a clove of fresh garlic (substituted for the powdered garlic). To finish off the top of the muffin nicely, I cut strips of bacon in half, made each into a spiral, skewered with toothpicks, and I par cooked them separately in the oven over a mini muffin pan. I inserted one bacon rose in the center on top of the muffin batter and sprinkled a few shreds of cheddar cheese on top to make them look nice, then baked them as the instruction state.
I loved these muffins, I used fresh chopped green onions and butter in place of the oil, they were perfect with a hot bowl of cream of tomato soup!
I JUST made them and they were absolutely great. I stuck to the ingredients given and me and my boys loved them. We spread a bit of butter on it…eh..sour cream YES. That’s just us though. I made half the batch which rendered 12 muffins and I’m saving the last batch for later. I highly recommend it. It was very simple to make.
I liked this recipe, first time used ham cut very small and fresh chive, used the other reviewers suggestions. I had to take a savoury finger food to a shower so made them in mini muffin tins, cooking time was 14 min. I have now made them again in the mini muffin tins and have frozen them. The second time the change I made for the mini tin was lower the cooking temperature to 375, about 18-20min, depending how big they were. I felt they were moister.
I didn’t have mushroom soup or chives so I added two Tbsp knorr leek soup mix to 1c milk. Instead of oil, I added bacon grease. They turned out great!
It was easy to make I’ll give it that. Needs more flavor.
We loved it as the recipe was written, however I think next time I will add chopped onion and maybe more seasoning. I think those who complained it was too salty should have made sure they used garlic powder instead of garlic salt. There is salt in bacon, cheese, and mushroom soup. Really don’t need to add salt at all. Consistence was great, taste was good, more like addicting rather than tasty. My husband thought they tasted great! They will be made again and again.
Made this 3X. Added a bit of cayenne pepper for a zip today. Nice!
I liked it but the sugar over powered the savory taste. But, I ended up using turkey bacon which is no where close to the real thing. Real bacon may have helped tone down the sugaryness. Brown sugar instead of white maybe a better option for less sweetness. I shall try it!