Mix together the 2 Tbsp. cheddar cheese and the 1 Tbsp. bacon in a small bowl and set aside.
Preheat oven to 375F. In a large bowl whisk together the flour, sugar, chives, baking powder, pepper and salt, stir in remaining bacon and cheese.
Whisk together milk, melted butter, sour cream, and eggs. Pour over dry ingredients. Stir together until just mixed and pour into paper-lined muffin pan. Top each muffin with the reserved bacon and cheese mixture.
Bake for 20-22 min. until tops are golden and muffins are firm to touch or a cake tester comes out clean. Use immediately or freezes well for up to one month. Reheat before serving.