Irish Cheddar, Bacon and Potato Muffins

(from castro15’s recipe box)

Categories: Sides


  • 1 large Yukon Gold potato
  • 1/4 tsp plus 2 pinches salt
  • Black pepper
  • 3 slices bacon, chopped
  • 1 1/2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 1/4 cups buttermilk
  • 4 tbsp salted butter, melted
  • 1 large egg
  • 3/4 cup diced Irish cheddar cheese
  • 1/4 cup chopped fresh chives


  1. Preheat oven to 400. Line a 12-cup muffin pan with paper liners. Prick the potato all voer with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4-5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.

  2. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tbsp bacon drippings.

  3. Whisk the flour, sugar, baking powder and 1/4 tsp salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tbsp bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.

  4. 4/ Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22-25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

Email to a friend | Print this recipe | Back