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Bacon Spinach Muffins

 Bacon Spinach Muffins
“A new addition to my repertoire, these rustic muffins with just a touch of feta cheese are very popular already," says Rebecca Lindamood of Belfast, New York. "They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying!”
12 ServingsPrep: 20 min. Bake: 20 min.


  • 6 bacon strips, diced
  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped onion
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


  • In a small skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels to drain. Meanwhile, in a small bowl, cream butter
  • and sugar until light and fluffy; beat in egg.
  • Combine sour cream and milk. Combine the flour, baking powder, baking
  • soda and salt; add to creamed mixture alternately with the sour
  • cream mixture just until moistened. Fold in the bacon, feta cheese,
  • onion and 1/4 cup spinach (save remaining spinach for another use).
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at

2 of 2

Bacon Spinach Muffins (continued)

Directions (continued)

  • 375° for 18-22 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pan
  • to a wire rack. Serve warm. Yield: 1 dozen.