Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
Cook the turkey bacon until crispy, then crumble it into small pieces and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate bowl, beat the eggs, then add the milk and vegetable oil, whisking until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter will be slightly lumpy.
Fold in the shredded cheddar cheese and crumbled turkey bacon, distributing evenly without overmixing.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
Serve the muffins warm or at room temperature, enjoying the crispy bacon bits and cheesy, tender crumb inside.
