Gronckle Iron-Rock Muffins
These hearty, savory muffins are as robust and satisfying as a Gronckle's preferred meal. Filled with cheddar cheese, crispy bacon, and a hint of onion, they're perfect for a quick breakfast, a sturdy snack, or to accompany a powerful stew.
Directions
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
Stir in the shredded cheddar cheese, crumbled bacon, and chopped red onion until well distributed.
- 4
In a separate medium bowl, whisk together the egg, buttermilk, and melted butter until combined.
- 5
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. A few lumps are okay.
- 6
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 7
Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
- 8
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.