Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes. Remove and let cool.

Chop the spinach and sauté in the skillet until wilted, about 2–3 minutes. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.

In a larger bowl, whisk together milk, yogurt, olive oil, and eggs until smooth.

Gradually add dry mix to wet ingredients, stirring gently until just combined.

Fold in cooked bacon, sautéed spinach, cheddar cheese, and chives into the batter.

Preheat oven to 350°F (175°C). Grease muffin tin and divide batter among cups, filling ¾ full.

Bake for 20–25 minutes until golden brown and a toothpick comes out clean. Let cool for 5 minutes before transferring.