
Breads
Bacon, Olive, and Sun-Dried Tomato Savory Muffins
Why not change up your muffin? If you’ve ever had a savory scone or croissant, you’ll understand the delicious concept behind these muffins. Loaded with olives and sun-dried tomatoes, plus crumbled bacon and cheddar cheese, they work as well for a leisurely brunch as they do for an on-the-go mid-day snack.

Prep
10 minutes
Cook
25 minutes
Servings
12 muffins
Level
Easy
Ingredients
- 3 Tablespoons Challenge Dairy Butter, melted
- 3 garlic cloves, minced and divided
- 2 ¼ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup sour cream
- ⅓ cup vegetable oil
- 2 cups grated cheddar cheese
- 6 strips of cooked bacon, chopped
- ⅓ cup sun-dried tomatoes, chopped
- ⅓ cup kalmata olives, chopped
Directions
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1Preheat oven to 350ºF.
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2Melt butter in a small bowl and add 1 teaspoon of minced garlic.
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3Generously butter a 12-cup muffin tin, reserving some butter to brush muffin tops.
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4Combine flour, baking powder, baking soda, and salt in a bowl and mix together.
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5Combine egg, milk, sour cream, vegetable oil, and garlic in a separate bowl and whisk together.
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6Pour wet ingredients into the dry ingredients bowl. Lightly mix together before adding cheese, bacon, sun-dried tomatoes, and kalmata olives. Stir together all of the ingredients as few times as possible, just enough to incorporate flour.
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7Divide muffin batter between muffin cups, filling batter to rim of muffin tin.
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8Brush tops with butter and bake for about 25 minutes, or until the muffins are golden brown.
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9Let muffins cool slightly, then remove from muffin tin and place on cooling rack. Serve warm. (Muffins can also be stored in the refrigerator for several days or frozen for a couple of months.)
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!Cheese, bacon, sun-dried tomatoes, or kalamata olives can be substituted for other ingredients. Swiss, feta, diced ham, or cooked vegetables such as spinach and mushrooms are all great options.