Cheese & Bacon Muffins with Caramelised Red Onions

Makes 8

Made using the Bake’N’Stuff Tin however view all our muffin and cupcake tins here.


For the muffins

  • 4 rashers streaky bacon, finely chopped
  • 225g self-raising flour
  • Salt & freshly ground black pepper
  • 100g mature Cheddar cheese, grated
  • 1 egg, beaten
  • 240ml milk
  • 1 tbsp soured cream
  • 1 tsp English mustard

For the filling

  • 1 tbsp olive oil
  • 2-3 red onions, finely sliced
  • 2 tsp brown sugar
  • 2 tsp balsamic vinegar
  • 150g cream cheese


  1. Preheat the oven to 180°C/Gas 4. Fry the bacon until crisp and golden, then drain well.
  2. Sift the flour into a large bowl, then stir in the seasoning, cheese and fried bacon.
  3. In a separate bowl, mix together the egg, milk, soured cream and mustard. Add to the flour mixture, stirring until just combined.
  4. Spoon the muffin mixture into the tin, position the lid and lock into place. Bake for 18-20 minutes or until a skewer inserted through the vents comes out clean. Don’t worry if the mixture overflows through the vents during cooking this is normal.
  5. Leave to cool, then scrape away the residue, unlock the lid and lift off. Remove the muffins from the tin.
  6. To make the filling, heat the oil in a heavy-based frying or saut pan, and cook the onions over a gentle heat for 15-20 minutes.
  7. Stir in the sugar and vinegar and cook for 5-10 minutes more, stirring occasionally until softened and caramelised. Fill the centres of the muffin bases with the onions.
  8. Spread cream cheese over the onions and top with the muffin lids. Serve warm or cold.

Tip: these savoury filled muffins are best eaten on the day they are made. To get ahead, the muffins and onions can be prepared a day in advance and kept in airtight tubs in the fridge, then assembled before serving.