Preheat your oven to 375°F (190°C) and spray a muffin tin with cooking spray.
Cook the turkey bacon until crispy in a skillet, then drain on paper towels and chop into small pieces.
In a large mixing bowl, whisk together the eggs and milk until well combined. This creates a smooth, slightly frothy base.
Sift the flour, baking powder, and salt into the wet ingredients, then gently fold until just combined; do not overmix to keep muffins light.
Fold in the shredded cheddar cheese and chopped turkey bacon, distributing evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full for a domed top.
Bake in the preheated oven for 18-20 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool for a few minutes in the tin, until they’re firm enough to handle.
Gently run a knife around each muffin to loosen them, then transfer to a wire rack or serve directly from the tin.
Enjoy these muffins warm or at room temperature, with crispy edges and cheesy pockets inside for a satisfying bite.
