BSE Muffins - Bacon Edition

My husband & son really enjoyed the BSE Muffins I made before, I figured I'd switch up the recipe a little bit to get a different twist on it. How so, you ask? Bacon. Who, in their right mind, doesn't like bacon?

 PREHEAT OVEN TO 350*

Ingredients 

(the same mixture as BSE Muffins except for the last two items):

2 cups flour

1/4 cup brown sugar

3/4 cup white sugar

1/2 tsp. baking soda

1 tsp baking powder

1/2 cup soft butter

2 eggs

1 cup sour cream 

1 pack of bacon

1 cup of shredded sharp cheddar

Follow all the same directions as the BSE Muffins in terms of making the batter. Once the batter is made, put it to the side.

Take your of bacon & tear it into pieces. Yes, really. You can take your time and cut it up into little pieces, but it'll get very annoying. Or, you can chop it up once it's cooked, but you don't want to cut it up too much or else you'll lose the chunky bacon texture you're wanting:

Once it's all cooked, have the bacon dry in a paper towel to soak up the excess grease. 

Now, I used American cheese for this recipe..but in all honesty, I highly suggest using Sharp Cheddar because it'll counter balance the sweetness of the batter. I just didn't have any on hand, so I had to make do with what I had :(

Take the bacon and cheese and fold it into the BSE batter. 

Same baking times.... 21 minutes for regular sized muffins and 11 minutes for mini muffins. 

Additional option: Once you pull the muffins out of the oven, baste them with salted butter (yes, really). I didn't have any on hand, so I had to take my regular Challenge butter and add salt to it. By adding the salt, it makes this muffin pretty hearty and add to the "salty sweet" combo.