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!
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
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.
uni homemaker 
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.
Oh yeah –cheddar would be delicious with this one!
I love stilton and brie –lucky Mom!
Anne great idea to served muffin wit bacon a gorgonzola….i would to try it with pancetta and gorgonzola ….thanks for THE Great ideas!!!
Thank you Massi! Always so lovely to hear from you. 🙂 I would have gone with pancetta but didn’t have any at home. Next time, I will try it with pancetta.
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! 🙂
Yay, I’m so happy to hear. 🙂
Bacon and gorgonzola in a muffin! You’re killing me here, Anne. These sound like such a great, savory treat. I bet they’re very well-received when you erve them.
Thanks John! According to my husband, these went quick in his office.
You sent these to his office? Are they hiring?
Hahaha –you’re hilarious! 😀 If you lived closer, I bake you a batch. 😉
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.
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.
The inspiration of this muffin came from a burger I tasted. It had bacon and gorgonzola in this burger. I thought –why not make a muffin out of it? The blue cheese can turn some people off so if the peanut butter softens the flavor of the blue cheese, why not? It’s not weird. I’ve eaten weirder things.
🙂
I love the idea of savory muffins – beautiful Anne! And I agree that sometimes things just take awhile to “breathe”. 🙂
Lindsay! 🙂 So great to hear from you and thank you for that lovely comment. Hope all is well! Xox!
really nice recipe going to have try it out thank you
Thank you! And thanks for popping over.
Big fan of blue cheese and Gorgonzola and therefore these look great!
Thanks Phil!
I like Gorgonzola and bacon so this is sure to be a winner for me! Glad you decided to share this one with us in the end!
Thanks Barb!
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.
Thanks Jan! I found them on Amazon. Aren’t they adorable? And they unwrap easily too. Yes, they would be yummy with the Winter Minestrone recipe. 🙂
Those muffins sound wonderful!
Thanks Nancy! 🙂
What a great combination of flavors!
Thank you Pam!
Nice idea and definitely generates some inspiration haha
Thanks?
I just mean it gets me thinking of what else can go into a muffin 🙂
Ahhhh.. I see.. 😉
Blue cheese! I gotta give these a try! Since bacon and blue cheese have so much impact on their own, I’m going to try serving with a salad for a winter brunch. Thank you for sharing!
That’s a wonderful idea! It’s definitely a flavorful muffin.
I love these flavors for a savory muffin! Do you think they would work in a mini muffin tin so a few could go on a plate with a salad? Love your photos, Anne!
Thank you Allison! 🙂 Always lovely to hear from you. You can definitely bake these in the mini muffin pan but only bake for about 10-12 minutes if you go that route.
These muffins looks gorgeous! I have never seen such creations over here before and they must have taste really good with the rich ingredients. Thank you for sharing.
Thank you for that lovely comment Danny! 🙂
Actually sounds very cool… We have family version of bacon muffins, will translate and post soon. Original version (will require Google Translate) is at: http://dosgatos.livejournal.com/4499.html
They are based (loosely) on a concept from a Le Cordon Bleu book on muffins….
Thank you! 🙂
Anne, you have the best recipes!! I love the bacon and a handful of parsley!! Sounds and looks yummy 🙂
Thank you so much Judy! 🙂
amazing combination! And muffins’ color is tender and delicate! Wanna try one! 🙂 Thanks for sharing such a nice recipe, Anne!
Thank you so much Mila! 🙂
Wauw these looks great 🙂 We are definitely going to make these – though I think that we will use basil instead of parsley. Can’t wait to try 🙂
Thank you Ann & Chris!