Easy Bacon Cheddar Air Fryer Breakfast Muffins

Growing up, breakfast in our house was always a rush – usually just a piece of toast eaten while running out the door. My mom wasn’t big on morning cooking, and honestly, neither was I until I discovered my air fryer. Now, these breakfast muffins have become my go-to morning solution.

I used to think making breakfast muffins meant dealing with a hot oven and waiting forever for them to bake. But using the air fryer? It’s as simple as mixing ingredients and pressing a few buttons. For busy parents or anyone who thinks they don’t have time for a proper breakfast, these muffins are practically foolproof.

What Kind of Cheese Should I Use?

While this recipe calls for mature cheddar, you’ve got plenty of options when it comes to choosing your cheese for these breakfast muffins. Sharp or mature cheddar is perfect because it packs a punch of flavor that holds up well during baking, but you could also try other aged cheeses like Gruyere or aged Gouda. When grating your cheese, it’s best to do it yourself rather than using pre-shredded varieties, since freshly grated cheese melts more smoothly and doesn’t contain the anti-caking agents found in packaged shredded cheese. Just make sure whatever cheese you pick has a good melting quality – soft cheeses like mozzarella might make your muffins too wet, while very hard cheeses like Parmesan might not give you that gooey, melty texture you’re looking for.

Options for Substitutions

These breakfast muffins are pretty adaptable – here’s how you can switch things up:

• Whole milk and lemon juice: This combo makes a quick buttermilk, but you can use real buttermilk instead. Or try plant-based milk with the same amount of lemon juice – soy milk works best for this substitution.
• Flour blend: Don’t have wholemeal flour? Use all white flour instead. For a healthier twist, you can use spelt flour, but the muffins might be slightly denser.
• Cheddar cheese: Any hard cheese works well here – try Gruyere, Monterey Jack, or even a mix of cheeses. Just make sure it’s a good melting cheese.
• Bacon: You can swap bacon for ham, turkey bacon, or even vegetarian bacon. For a meat-free version, try adding extra vegetables or some chopped mushrooms instead.
• Red onion: White or yellow onions work just fine, or try green onions for a milder flavor. If you’re not big on raw onion, you can cook it slightly first.
• Tomato: Cherry tomatoes (halved) work great too, or you could use sun-dried tomatoes for a more intense flavor – just chop them up small.

Watch Out for These Mistakes While Baking

The biggest challenge when making air fryer breakfast muffins is overmixing the batter – stop stirring as soon as the wet and dry ingredients are just combined, as excessive mixing will lead to dense, tough muffins instead of light and fluffy ones. A common error is not preheating your air fryer, which can result in uneven cooking and poor rise – always give your air fryer 3-5 minutes to heat up before adding the muffins. To prevent soggy muffins, make sure to properly drain and pat dry your tomatoes before adding them to the batter, and crumble the bacon into small pieces for better distribution throughout the muffin. For the best texture and flavor, avoid overcrowding the air fryer basket – leave enough space between muffins to allow proper air circulation, and consider cooking them in batches if necessary.

What to Serve With Breakfast Muffins?

These savory breakfast muffins are pretty filling on their own, but they’re even better as part of a complete morning spread! I love serving them alongside fresh fruit like berries or sliced melon to add a sweet contrast to the salty bacon and cheese. A dollop of butter or cream cheese on a warm muffin makes them extra special, and they’re perfect with a hot cup of coffee or tea. If you’re hosting brunch, pair these muffins with some scrambled eggs and a simple mixed green salad to round out the meal.

Storage Instructions

Keep Fresh: These breakfast muffins are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. I like to make a batch on Sunday evening so I have quick breakfasts ready for busy mornings.

Freeze: Want to make a bigger batch? These muffins freeze really well for up to 3 months. Just wrap each muffin individually in plastic wrap or foil, then pop them in a freezer bag. This way, you can grab just what you need when you’re ready to eat.

Warm Up: When you’re ready to enjoy a muffin from the fridge, you can eat it cold or warm it up for about 20-30 seconds in the microwave. If frozen, let them thaw overnight in the fridge, then warm them up in the air fryer for 2-3 minutes at 320°F (160°C) for that fresh-baked taste.

Preparation Time	10-15 minutes
Cooking Time	20 minutes
Total Time	30-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 60-70 g

Ingredients

• 2/3 cup whole milk
• 1 tbsp lemon juice
• 1 fl oz olive oil
• 1 medium free range egg
• 1/2 cup plain flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• 3 1/2 oz sharp cheddar cheese, grated
• 1 small salad tomato, deseeded and chopped
• 4 slices streaky smoked bacon, cooked crisp
• 1/4 small red onion, finely diced

Step 1: Prepare Muffin Tray

• 1 fl oz olive oil

Start by greasing or spraying your muffin tins with oil to prevent the batter from sticking.

This will help ensure the muffins come out easily after baking.

Step 2: Make Buttermilk Mixture

• 2/3 cup whole milk
• 1 tbsp lemon juice

Pour the whole milk into a mixing bowl and add the lemon juice.

Whisk them together and let the mixture sit for 5 minutes to allow it to thicken and slightly curdle, creating a homemade buttermilk.

Step 3: Combine Wet Ingredients

• 1 fl oz olive oil
• 1 medium free range egg
• buttermilk mixture from Step 2

Add the olive oil and the egg to the buttermilk mixture from Step 2.

Whisk until fully blended and smooth.

Step 4: Add Dry Ingredients

• 1/2 cup plain flour
• 1 cup whole wheat flour
• 2 tsp baking powder

Sift the plain flour, whole wheat flour, and baking powder into the bowl with the wet mixture.

Add a pinch of salt and pepper, then stir everything together.

If any bran remains in the sieve, tip it into the bowl as well.

I like to include every bit of the bran for added texture and nutrition.

Step 5: Fold in Cheese, Vegetables, and Bacon

• 3 1/2 oz sharp cheddar cheese, grated
• 1 small salad tomato, deseeded and chopped
• 4 slices streaky smoked bacon, cooked crisp
• 1/4 small red onion, finely diced

Add the grated cheddar cheese, chopped tomato, crisp cooked bacon, and finely diced red onion to the batter.

Gently stir until just combined—don’t overmix to keep the muffins tender.

Step 6: Portion Batter and Preheat Air Fryer

Carefully divide the batter between two 4-hole muffin trays, filling each generously as the muffins will rise upward without spreading much.

Preheat your air fryer to 170°C (338°F)—if your air fryer has a preheat setting, use it according to the manufacturer’s instructions.

Mine defaults to a 4-minute preheat at 205°C (401°F), but adjust as needed for your model.

Step 7: Bake and Cool the Muffins

Place one muffin tray into the air fryer basket and set the temperature to 170°C.

Bake for 20 minutes or until the muffins have risen and are golden brown.

Once done, let the muffins cool in their tray on a wire rack for a few minutes, then gently remove them to cool directly on the rack.

These muffins are delicious served warm or cold.

For extra flavor, I sometimes sprinkle a little freshly ground black pepper on top before serving.