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  • 315 grams (2 cups) unbleached all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 4 tablespoons melted butter, or 2 tablespoons melted butter and 2 tablespoons melted bacon fat
  • 1 cup milk
  • 2 tablespoons sour cream
  • 90 grams (3/4 cup) diced (1/4 inch dice) Gruyère cheese
  • 8 slices of bacon, cooked until crisp, and crumbled (can be prepared in advance and refrigerated)


  1. Preheat the oven to 400 degrees F and and grease 9 cups of a 12 cup muffin tin. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another medium bowl, whisk together the egg, butter/bacon fat, milk, and sour cream.
  3. add the liquid ingredients to the dry ingredients and stir with a rubber spatula until just moistened. Fold in the cheese and the bacon until just combined.
  4. Fill 9 cups of the muffin tin to the top with the batter. Fill the other three cavities about halfway with water.
  5. Bake the muffins for 20 to 25 minutes, until a toothpick comes out clean. Cool the muffins in the pan on a wire rack for 5 minutes. Using a small, thin knife, loosen the the muffins from the pan and cool on the wire rack.
  6. Serve warm or at room temperature. Wrap and freeze any leftovers.

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