I like to make these Venison Bacon Savory Muffins for the mornings when I need to eat on the go. But they're also perfect when you have house guests for the holidays. This savory muffin recipe take just a few minutes to stir together and are baked in less than 30 minutes.
Why You'll Love These Savory Muffins
There’s something magical about starting your day with a warm, savory muffin fresh from the oven. This Venison Bacon Savory Muffin Recipe is here to bring a smile to your face and satisfy your cravings. Perfect for a weekend brunch or as a grab-and-go breakfast, these muffins are hearty enough to get you through your busy morning.
The Perfect Grab-And-Go Muffin
These muffins strike the perfect balance between indulgent and practical. The venison bacon adds a smoky, rich flavor that sets these muffins apart from your everyday breakfast meal. Sharp Cheddar cheese and Dijon mustard deliver a tangy punch, while fresh chives add brightness to the mix. These muffins are versatile, too - they’re great for feeding a crowd but I also love to send them with my wife and daughter as they head out for the day.
How to Make Venison Bacon Savory Muffins
This recipe comes together quickly, making it ideal for busy mornings or weekend brunches. Follow these simple steps:
- Preheat your oven to 400 degrees F. Line a muffin pan with paper baking cups.
- In a large bowl, combine the flour, baking powder, salt, and pepper. Stir well.
- Add the beaten egg, half & half, sour cream, melted butter, Cheddar cheese, Dijon mustard, chives, and venison bacon to the bowl. Stir until just combined. Avoid overmixing.
- Divide the batter evenly into the paper-lined muffin cups.
- Bake for about 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Remove the pan from the oven and place it on a wire rack. Let the muffins cool for 5 minutes before serving.
Pro Tips For Great Savory Muffins
Don’t Overmix the Batter: Stir just until the ingredients are combined to keep your muffins light and fluffy.
Prep Your Muffin Pan: Lining your pan with paper baking cups makes cleanup a breeze.
Cool Slightly Before Serving: Let the muffins cool for a few minutes to set their texture before serving.
Venison Bacon
I love using the venison bacon I make every year in lots of different recipes, but this is one of my favorites. I also prefer a nice amount of chive flavor in these savory muffins, but if you're not a big fan, feel free to use just 1 or 2 tablespoons or omit it all together.
These savory muffins are very addictive and great for leftovers. Served warm and slathered with butter they are amazing! To heat them just pop in the microwave for a few seconds. They warm up so well and the melted butter with the venison bacon is so worth it. Butter and Deer Bacon! Oh ya!
How To Store Muffins
You can store muffins in an airtight container or ziplock bag lined with paper towels. Place the muffins in a single layer so they are surrounded by paper towels. This will help absorb any excess moisture and prevent them from getting soggy. If stored correctly, you can keep these savory muffins at room temperature for up to 3 days.
More Breakfast Recipes
If you are looking for more great breakfast or brunch recipes, don't stop with these savory muffins! Check out these delicious and easy-to-make ideas:
Venison Sausage Breakfast Tacos
Venison Sausage Buttery Croissant Casserole
Deer Sausage and Hashbrown Quiche
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The Best Venison Bacon Savory Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, beaten
- 1 cup half & half
- ⅓ cup sour cream
- 6 Tablespoons unsalted butter, melted
- ⅓ cup Sharp Cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 3 Tablespoons fresh chives, chopped
- ½ cup venison bacon, cooked & diced
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with paper baking cups.
- In a large bowl, add the flour, baking powder, salt and pepper and stir.
- Add all the other ingredients and stir until incorporated.
- Divide the batter evenly into the paper baking cups.
- Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
- Place the muffin pan on a wire cooling rack and cool for 5 minutes. Serve warm or at room temperature with butter.
