Favourite Crisp Bacon Muffins

Crisp bacon muffins are the savory breakfast muffin that earns its place at brunch and on every weekday lunchbox tour. The trick is using the rendered bacon fat as the primary cooking fat in the batter. That single tablespoon of drippings carries serious smoky depth into every crumb, the kind of flavor you can’t fake with butter or oil.

Cake flour is the move that separates these from the leaden bacon biscuit. Lower protein content means less gluten development, so the muffins bake up light and tender instead of dense. Sift it with the leavening before adding the bacon so everything distributes evenly.

Chop the cooked bacon as small as you can stand. Big crumbles sink to the bottom of the muffin, but fine bits stay suspended in the batter and put bacon in every bite. A hot 425F (220C) oven gives the muffins that immediate burst of steam they need for a high domed top.

Serve warm with butter, or split and use as a slider bun for fried egg sandwiches.

Pro Tips

• Cook the bacon properly crisp, soggy bacon turns rubbery once baked into the muffin
• Strain the drippings through a fine sieve to catch any burnt bits that taste acrid
• Fill the cups only one-third full as written, this batter rises dramatically
• Pull muffins from the tin within 2 minutes of leaving the oven, residual heat steams the bottoms

Variations

• Stir in a handful of grated cheddar and chopped chives for a loaded version
• Top each muffin with a sprinkle of cracked black pepper and flaky salt before baking
• Use maple syrup in place of the sugar for a sweet-savory maple bacon spin