I have just four little words for you today: Thank God It’s Friday. I have never been more excited for the weekend to be here. It’s not that I have any special plans. Actually, I have no plans. I just want to stay out of the kitchen and relax. With our move just about a month away, the house is a disaster…the kitchen is even worse. I don’t know about you guys, but I hate working in a messy space. Therefore, my cooking and baking adventures have been kind of stressful lately. Let’s just say, I can’t wait to be in our brand new kitchen. I’m literally counting down the days until I get to use a gas range again. Those two little words are like music to my ears…hmmm…gas…range. Anyway, I was thankful for a super, duper easy recipe like this one to keep myself sane in the meantime. I’m a big fan of savory muffins. I’m a big fan of sweet muffins too. Ok, so I’m a big fan of all muffins, but sometimes you just want something a little bit salty. These muffins are perfect for a weekend morning, especially when you have company. They are just savory enough, and the honey butter is just sweet enough to top them off. We paired them with a deeeeelish IPA, so read ahead to learn how to make these little bundles!
Beer: High Sierra’a OMG IPA
Description: High Sierra’s IPA is absolutely perfect for this pairing. I wanted something florally, hoppy, yet slightly malty to pair with these muffins. Because the muffins have just a kick of spiciness from the cajun seasoning, the hoppiness really helps to tone the spice down a notch. It’s an extremely balanced IPA, which is why I love it. When making these muffins, pair it with a balanced IPA, like this one!
These savory muffins are the perfect wake-me-up. They are packed full of bacon, cheese and chives, and finished off with a light and sweet honey butter.
- 6 strips of bacon
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/3 cup half and half
- 1 large egg
- 1 egg yolk
- 1 cup white cheddar cheese, grated
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cajun seasoning
- 1 tablespoon chives, chopped
- 6 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons honey
- Preheat your oven to 375 degrees F, and line a lipped baking sheet with foil. Place a wire rack on top of the baking sheet and lay the bacon slices on top. Bake at 375 degrees F for 10 minutes, or until crispy. Remove from oven and transfer the bacon to a paper towel-lined plate to cool slightly and get rid of any excess grease. Keep the oven set to 375 degrees F. Once cool enough to handle, chop the bacon and set aside.
- Spray a 12-count muffin tin with a non-stick spray, or line with liners. Set aside.
- In a large bowl, whisk together butter, vegetable oil, half and half, egg and egg yolk until smooth. Add the cheddar cheese and mix gently to incorporate.
- In a separate bowl, whisk together the flour, baking powder, salt, black pepper, cajun seasoning, chives and bacon. Add the dry ingredients into the wet and fold the ingredients until just moistened. Do not over-mix.
- Distribute the batter evenly among the 12 muffin molds, filling them 3/4 of the way. Bake the muffins for 15-18 minutes or until the muffins just begin to brown on top. Remove from oven and let cool for 5 minutes. Best served immediately with honey butter.
- For the honey butter, mix the softened butter and honey in a small bowl until combined. Serve immediately or store in the fridge for a week.
Hardware: * Measuring Cups * Measuring Spoons * Lipped Baking Sheet * Foil * Wire Rack * Paper Towel-Lined Plate * Sharp Knife * Cutting Board * Cheese Grater * 12-count Muffin Tin * Cupcake Liners or Non-Stick Spray * Mixing Bowls * Whisk *