I was invited to a breakfast-themed birthday gathering last weekend, and the host hinted pretty strongly that bacon was encouraged in any and all dishes. I didn’t want to disappoint the birthday boy, so I figured out a way to include bacon in a tried and true breakfast recipe – chocolate chip muffins.
I decided to make bacon bark – figuring I could chop it up to replace regular ol’ chocolate chips in the recipe. In the end, it still didn’t seem bacon-y enough, so I ended up adding bacon fat and cooking the rest of the strips from the pack (leftover from the bark) to use as well.
For more detailed step by step photos, please reference the muffin post above, but below is the recipe I modified.
BACON-CHOCOLATE-CHIP MUFFINS – makes 12
- 1+3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 1/2 cup (1 stick) butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 cup bacon-chocolate chips
- about 5 strips of bacon (or as much as you want, really) – cooked crispy and blotted on a paper towel, then crumbled or chopped into small pieces.
- 1-2 Tbsp bacon fat (reserved from cooked bacon)
Preheat the oven to 350ºF and line 12 muffin tins with paper. Whisk together your dry ingredients – flour, baking soda, salt – in a bowl. In a separate bowl, combine the buttermilk and vanilla.
Cream together the butter, bacon fat, and sugar in a mixer until fluffy. Add your egg, and mix until it’s incorporated. Use the dry-wet-dry method to add the flour mixture and the buttermilk mixture to your butter/sugar/eggs.
After your last dry batch, and before the flour’s been completely incorporated, add in your chocolate chips and crumbled bacon.
Now you can mix until everything is evenly dispersed throughout the batter – but don’t overdo it!
Portion out your muffins evenly, about 3/4’s full. Then bake for 25-30 minutes, until they turn golden brown or pass a toothpick test.
These were a huge hit, which isn’t surprising when you take something people love, chocolate chip muffins, and add something else people love – crispy bacon. I actually made a double batch of these and only ended up with 3 to take home.
I hope you enjoy this delicious spin on a breakfast classic!