Avocado and Bacon Muffins

Total Time
Prep 10 mins
Cook 10 mins

These muffins go well with soup for an easy meal, or make mini ones and serve as finger food.

Ingredients Nutrition


  1. Sieve the first four dry ingredients into a large bowl and add the pepper, cheese and spring onions.
  2. Stir to combine.
  3. Chop the bacon finely and cook in a pan or under the grill until crisp.
  4. Keep the bacon drippings.
  5. Melt the butter and add the egg, milk& bacon dripping and beat to combine.
  6. Halve the avocado, scoop out the flesh and cut into small cubes.
  7. Sprinkle with lemon juice to prevent browning.
  8. Then add them to the liquid mixture.
  9. Add the bacon then mix into dry ingredients.
  10. Stir only to just combine.
  11. Put about 1/4 cup of mixture into each sprayed or greased muffin cup.
  12. Bake at 200 deg C (400F) for approx 10 mins or until the muffins spring back when pressed lightly in centre.
  13. I make either 24 mini or 12 medium muffins and serve them warm.


Most Helpful

I want to say that my exposure to avocados was minimal. I had purchased over-ripe ones in the store to salvage their pits to grow as indoor plants...but never had I tasted one (usually by the time a pit is considered ready to plant the flesh is completely beyond eating). Further to that my exposure to muffins was limited...primarily the overly sweet coffee shop variety and some horrid little things my mother use to make me eat for fiber. Further to that I had never eaten a savory muffin at all! So it was with great trepidation that I decided to make these muffins. Best gamble I have taken food wise in a long time. The muffins are robust, flavourful and almost a meal unto themselves. They are simple to make and tasted delicious only slightly cooled from the oven, but are still powerfully good the next day. The first half dozen we polished off almost straight from the oven with bowls of soup in the evening and the remaining ones became our breakfast...that and a hot drink and I felt pumped for the upcoming day. I hate breakfast normally...too dash bland...but these wonder muffins had sufficient flavour to wake up the taste buds...with no morning prep time. My type of breakfast. I didn’t make any alterations to the recipe whatsoever, because I felt they were perfect just the way they were. Oh yes ...the dreaded avocado...it added to the depth of flavour but did not dominate the muffin ...all that fuss about nothing!

Myrna in London June 28, 2002

I like the avocado, bacon, and cheese, but felt that the dough of the recipe needed more flavor. I would try this again with some garlic and onion powder, and maybe some chili powder.

Diana Johnson || EatingRichly.com March 12, 2016

The recipe worked very well. I made them for a cocktail party, which had a lot of other food. Did not have mini-muffin forms, so they turned out to be kind of large and not many were eaten. But next morning - oh my God, the best morning-after food ever! We devoured them for breakfast. Used light version of cubed bacon, light creme cheese and light mayo. But the "tasty" cheese was strong Austrian Bergkaese. It was great. Avocado tasted like asparagus, nobody could figure out what it was. Easy to make, too. Definitely a keeper.

Vlada March 09, 2013

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a