Savoury Treats: Cheddar, Bacon & Chorizo Muffins

If your kids are anything like mine, the words “Let’s bake!” are shouted almost daily in this house. While I love their enthusiasm (most of the time 😅), sometimes I just can’t face another batch of chocolate chip cookies or fairy cakes. So recently, I’ve been on the hunt for savoury bakes that still feel like a treat, get the kids involved, and maybe—just maybe—make it to their lunchboxes the next day! These Cheddar, Bacon & Chorizo Muffins are a huge hit around here. Warm, cheesy, and packed with flavour, they’re super quick to whip up and the smell that fills the kitchen? Absolutely worth the washing up.

Plus, we’ve made a few tweaks to an old favourite recipe—swapping out leeks for chopped onion (because I always have diced frozen onions in the freezer) and adding lean bacon lardons for extra savoury goodness. No olive oil needed in this one either—there’s plenty of flavour from the bacon and chorizo. And here’s a little bonus: each muffin packs a protein punch, with just over 11g of protein per muffin. Perfect for filling little tummies and giving them a bit more staying power!

These muffins are best served warm, straight from the oven, and they’re brilliant for a mid-morning snack, packed lunch, or even with soup for a cosy dinner.

Cheddar, Bacon & Chorizo Muffins

Makes 12 muffins

Ingredients

Dry Mix:

• 250g plain flour

• 2 tsp baking powder

• ½ tsp bicarbonate of soda

• 1 tsp sea salt

• Freshly ground black pepper

Wet Mix:

• 2 eggs

• 250g fat free Greek yoghurt

Flavour Boosters:

• 1 medium onion, finely chopped (I use frozen)

• 100g chorizo, diced

• 100g lean bacon lardons (these are the ones I use)

• 100g strong cheddar cheese, grated

Method

1. Preheat your oven to 200°C (fan) and line a muffin tin with paper cases (I always let the kids pick the most colourful ones they can find).

2. In a frying pan, gently cook the onion, chorizo, and bacon lardons over medium heat. You want the onion soft and sweet, and the meats starting to crisp up and release all that lovely flavour. Set aside to cool slightly.

3. In a large bowl, whisk together the dry ingredients: flour, baking powder, bicarb, salt, and a good grind of black pepper.

4. In a separate bowl or mixer, beat the eggs and yoghurt together until smooth.

5. Pour the wet mixture into the dry and stir gently with a spatula until just combined. Don’t overmix—it should be lumpy and rustic.

6. Add the cooked onion, chorizo and bacon, along with most of the grated cheese. Fold it all in gently (this is a great job for little hands).

7. Spoon the mixture into your muffin cases, and sprinkle the remaining cheese on top.

8. Bake for around 15 minutes, or until the tops are golden and risen.

9. Let them cool just enough to handle, then serve warm. Honestly, they rarely make it to the cooling rack in this house!

---

Top Tip: These freeze beautifully too—just wrap individually and pop them in the freezer. A quick zap in the microwave and they’re as good as new!