Bacon and Gorgonzola Muffins

Bacon and Gorgonzola Muffins

I was a bit skeptical about this recipe when it came out of the oven.  I had it while it was warm and wasn’t too fond of it.  I couldn’t pinpoint exactly why.  So I wasn’t going to bother with this post.  But I wanted a second opinion so when Chris got home, I had him sample this muffin.  Chris thought it was good and that he was able to distinguish the smokey bacon and the strong blue cheese flavors.  By that time, the muffins have cooled quite a bit.  So I took another bite out of the muffin and this time, I enjoyed it more.  I have to warn you though —if you are not a big fan of strong blue cheese flavor or smell, you might not care for this recipe.  But if you like bacon and you like gorgonzola, this can be a tasty treat!

Bacon and Gorgonzola Muffins
Bacon and Gorgonzola Muffins

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Ingredients:

  • 5 strips of bacon, chopped
  • half of a red onion, chopped
  • 2 1/4 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • a handful of Italian parsley, finely chopped
  • 8 ounces of gorgonzola crumbles
  • 2 eggs, lightly beaten
  • 1/2 cup of sour cream
  • 1/2 cup of milk
  • 1/3 cup of olive oil

Bacon and Gorgonzola Muffins

Preparation:

In a medium skillet over medium heat, brown bacon until crisp.  Using a slotted spoon, transfer bacon to a bowl.  In the same skillet, cook onion until soft.  Transfer onion to the same bowl as the bacon, set aside and let it cool.

Preheat the oven to 350 degrees F.  Line baking cups in the muffin pan.

Using a stand mixer (or mix by hand) combine flour, baking powder, baking soda, salt, parsley, gorgonzola crumbles and bacon/onion mixture.  Stir to combine.

In a medium bowl whisk together eggs, sour cream, milk and olive oil.  Pour egg mixture into the flour mixture and stir until just moistened.

Spoon batter into the lined muffin cups and bake for 20-23 minutes or until toothpick/tester inserted into the center comes out clean.  Cool slightly in the pan before transferring them to the cooling rack.

Bacon and Gorgonzola Muffins
 

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47 thoughts on “Bacon and Gorgonzola Muffins

  1. Love the idea of these with a Cheddar or smoked cheese as I’m not a big fan of blue cheese. Having said that someone from the Basque country bought my mother Stilton from some posh food store, ah – just remembered! Fortnums and Masons. It was perfectly ripe and utterly delicious. Couldn’t believe how good it was. The same with Brie – bought perfectly ripe it’s sort of sweet and slightly tangy, if I remember right.

  2. Not too many people like blue cheese. I love it! It’s the one type of cheese that bites you back (in a good way). It was a big hit here in the office! 🙂

  3. Having shunned blue cheese for years, I am slowly coming round to its ripe charms and I LOVE the sound of these muffins.

    • Thanks Claire! Blue cheese is an acquired taste. I have to admit, I didn’t care for it before either but I took a bite out of my husband’s bacon and gorgonzola burger when we were out eating one day (can’t remember where) and just loved it! This is where the inspiration came from.

  4. These sound delicious! I am not a HUGE fan of strong blue cheese but can typically handle it…you will think this is odd but adding peanut butter might make it perfect for me! There is this burger that has bacon, peanut butter and blue cheese that I love! The peanut butter calms the blue cheese down just enough for me 🙂 and well bacon is always good.

  5. Oh Anne, where did you find those paper wrappers? So clever and cute! Love savory muffins, these would be mighty tasty alongside the minestrone soup you posted awhile back.

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