Pancetta Breakfast Muffin

Prepare to elevate your breakfast experience with a creation that’s equal parts indulgence and ingenuity—Phatman’s Pancetta Muffins. These muffins are not your ordinary morning treat; they’re a harmonious blend of rich pancetta, savory herbs, and the comforting embrace of freshly baked muffins.

Imagine biting into a warm, golden-brown muffin that’s as fragrant as it is tempting. Each bite offers a delightful contrast—a symphony of flavors and textures that dance across your palate. The star of the show is the pancetta, which lends its smoky, salty essence to the muffins, infusing them with a richness that’s hard to resist.

But it’s not just about the pancetta. A medley of herbs and seasonings comes together to create a bouquet of flavors that playfully intertwine with the tender crumb of the muffin. It’s a breakfast that’s both satisfying and intriguing, inviting you to savor each bite and appreciate the artistry of combining ingredients in unexpected ways.

Phatman’s Pancetta Muffins are more than just a breakfast; they’re a statement of culinary creativity. Whether enjoyed on their own, paired with a creamy spread, or as a side to your morning feast, these muffins promise a breakfast experience that’s anything but ordinary. With each bite, you’re transported to a world where flavor is celebrated, and each muffin is a canvas for a delicious masterpiece.

So, embrace the art of morning dining with Phatman’s Pancetta Muffins—a creation that redefines breakfast and invites you to savor every bite of its savory symphony.


  • 6 oz pancetta, diced
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup grated cheddar cheese
  • Fresh rosemary leaves, for garnish


  1. Prepping the Pancetta: In a skillet, cook the diced pancetta over medium heat until it’s crispy and golden. Use a slotted spoon to remove the cooked pancetta from the skillet and place it on a plate lined with paper towels to drain excess grease.
  2. Preparing the Muffin Batter: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  3. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, black pepper, dried thyme, and dried rosemary.
  4. Wet Ingredients: In another bowl, whisk together the milk, melted butter, and egg until well combined.
  5. Combining the Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing just until everything is combined. Be careful not to overmix—the batter should be slightly lumpy.
  6. Adding the Flavors: Gently fold in the cooked pancetta and grated cheddar cheese, ensuring an even distribution throughout the batter.
  7. Filling the Muffin Tin: Divide the muffin batter evenly among the prepared paper liners in the muffin tin, filling each one about 2/3 full.
  8. Baking: Bake the muffins in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Garnish: Once the muffins are out of the oven, place a fresh rosemary leaf on the top of each muffin for a burst of aromatic goodness.
  10. Savoring the Savory Symphony: Allow the muffins to cool slightly before serving. Phatman’s Pancetta Muffins are the perfect addition to your breakfast spread, offering a unique balance of flavors that’s both comforting and exciting.

Pro Tip: Enjoy these Pancetta Muffins as they are or with a dollop of herb-infused butter for an extra layer of deliciousness. These muffins can also be a delightful addition to brunch gatherings, elevating your morning feast with their savory charm.

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