Spicy Cheesy Bacon Ranch Muffins for #BloggerCLUE Society


There is so much to be thankful for this month! Of course Thanksgiving is around the corner, which means it’s also almost time for my birthday, AND it’s the first month of the Blogger C.L.U.E. Society! Woohoo. The C.L.U.E. Bloggers are a group of food bloggers that have come together get to know one another a little better through our blogs, and to cook from each other’s recipe posts, how fun! How does it work? Well, we get paired with a fellow food blogger and are given a theme, this month it was Thanksgiving. So, annaDishes was matched with the lovely Food Lust People Love blog. 

I looked through all the fantastic recipes on Stacy’s blog and tried to find something that would work well on a Thanksgiving table… and then I found the scrumptious Spicy Cheesy Bacon Ranch Muffins. I think it would be a great swap to have these instead of biscuits or bread on the table for the big meal. You’ll get an extra level of flavor on your holiday table with these mouthwatering muffins. 

The recipe looked so good, I didn’t make many changes. In the original recipe, it calls for sour cream but… -gah- I wrote out my shopping list, went to the supermarket and…forgot to bring it. So when I got home I had everything BUT the sour cream. Well, Greek Yogurt came to the rescue! 





Spicy Cheesy Bacon Ranch Muffins
Yields 12
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. Ingredients
  2. 2 cups flour
  3. 5 oz extra sharp cheddar cheese, freshly grated
  4. 2 tablespoons ranch seasoning powder (About half of a Hidden Valley Ranch packet)
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 2 eggs
  9. 1 cup sour cream (or Greek yogurt)
  10. 1/3 cup milk
  11. 5-6 slices bacon, baked crisp and chopped
  12. 2-4 tablespoons hot sauce depending on how spicy you like it, I used Sriracha.
  1. Preheat your oven to 350°F and prep your 12-cup muffin pan by lining it with paper muffin cups.
  2. Separate out a small portion of both the grated cheese and chopped bacon to top the muffins before baking.
  3. In a large bowl, mix together the flour, the bulk of the grated cheddar, ranch seasoning, baking powder, baking soda and salt. Make sure to mix the cheese into the flour so it is well coated in and is not sticking together in clumps.
  4. In a smaller bowl, whisk together the eggs, sour cream, milk and hot sauce.
  5. Pour the wet ingredients into the dry ingredients and stir until just mixed. Then fold in the bacon pieces.
  6. Scoop the batter equally into the muffin cups.
  7. Top each with the reserved amounts of grated cheddar and bacon.
  8. Bake in your preheated oven for 20-25 minutes or until the muffins are golden and a toothpick comes out clean. Remove from the muffin tin after a few minutes and let cool.
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In a large bowl combine the dry ingredients and the cheese. Toss the shredded cheddar cheese in the flour mixture and be sure the cheese is well coated so that it won’t stick together.  




Combine the wet ingredients in a smaller bowl.  



In the large bowl, combine the wet and dry ingredients, then fold in the bacon. 

To get my bacon extra crispy, I like to bake it in the oven on a lined baking sheet for about 15-20 minutes at 350, or until well done. This also makes for straight, evenly cooked pieces that are easier to chop.  


Make sure to save a bit of the bacon and cheddar so you can top the muffins before you bake them.  




Serve with softened butter if you’d like.

You could even mix a tablespoon of butter with a few drops of Sriracha for extra  oomph! 



Check out some more of Stacy’s recipes, they all look fabulous! I’m currently drooling over the Soft and Tender Dinner Rolls that are a recent post.

And be sure to take a virtual stroll through the other participating members, as listed below. 

Happy Dishing!


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