Bacon corn muffins

 In Baked Goods, Breakfast, Lunch, Recipes, Snacks

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These fluffy bacon corn muffins are the perfect grab-and-go breakfast, easy lunch and fast snack. They are sure to become a family favorite in no time!

Bacon corn muffinsSo, ok. I share this recipe for bacon corn muffins with you because it is absolutely the most delicious savory muffin recipe I have ever had BUT proceed with caution. Because these corn muffins are completely addictive. I’ve baked them at least 3 times in the last month. They make fantastic easy snacks (um, hi after school!), grab-and-go breakfasts and easy lunches.

Served warm, slathered with butter they are just dreamy. To re-heat them just pop in the microwave for a few seconds. They warm up so well and really, the melty butter is so worth it.

Bacon corn muffins
How to make bacon corn muffins

It couldn’t be easier, honestly. The muffin batter is simple and straight forward and its the add-ins that makes these muffins special. Crispy streaky bacon (I used a 250g/8-ish oz package) being number one. You want streaky (bacon cut from the belly) here as the extra fat will add moisture as well as flavor. I removed the bacon from the pan and left a tablespoon of the bacon fat behind to fry the corn in. I used the kernels from 4 medium cobs but you could easily substitute 1 and a half cups of frozen or canned corn. A cup of mature grated cheddar (optional but SO good) and a generous handful of chopped fresh herbs add flavor and color.

They also freeze really well and will last for 3-5 days in a sealed container so these muffins are great for prepping ahead and having on hand during the week.

4.5 from 12 votes
Bacon corn muffins
Bacon corn muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

These fluffy bacon corn muffins are the perfect grab-and-go breakfast, easy lunch and fast snack. They are sure to become a family favorite in no time!

Course: Breakfast, Brunch, muffins, Snacks
Cuisine: American
Keyword: After school snack, bacon muffins, corn muffins, easy breakfast
Servings: 12
Calories: 444 kcal
Author: Alida Ryder
Ingredients
  • cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp sugar
  • ½ cup melted butter
  • 2 cups milk
  • 2 eggs
  • 250 g bacon chopped
  • 1 cup cheddar grated
  • cups corn
  • 1 cup mixed fresh herbs finely chopped (I used basil, chives and parsley)
Instructions
  1. Pre-heat the oven to 180ºC and grease a 12-hole muffin pan generously (alternatively line with muffin cases). 

  2. In a large pan, fry the bacon until golden brown and crisp. Remove from the pan and set aside. 

  3. In a large bowl, combine the flour, baking powder, salt and sugar and mix well. 

  4. Whisk together the wet ingredients then pour into the dry and mix until just combined. 

  5. Add the bacon, corn, herbs and cheese and mix well. 

  6. Fill the muffin tin/cases with batter and place in the oven. 

  7. Bake for 20-30 minutes until golden brown and a skewer inserted comes out clean. 

  8. Remove from the oven and allow to cool for 5 minutes before removing from the muffin pan and cooling completely on a wire rack. 

Nutrition Facts
Bacon corn muffins
Amount Per Serving
Calories 444 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 11g 55%
Cholesterol 75mg 25%
Sodium 489mg 20%
Potassium 371mg 11%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 5g
Protein 15g 30%
Vitamin A 10%
Vitamin C 3%
Calcium 19.6%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

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Showing 13 comments
  • Katy
    Reply

    Delicious and so easy. I also added some feta cheese crumbles and my family loved them.

  • Jenna
    Reply

    I made these muffins and they were perfect. So fluffy and I love the corn and herb combo. My girls also loved them and they practically inhaled them!

    • Alida Ryder
      Reply

      Oh I’m so pleased to hear that Jenna. 🙂

  • Marian
    Reply

    Hi Alida, Made these “bacon and corn muffins” today and they did not rise. Even with baking an extra 10 minutes they remained doughy and dense inside. I followed the recipe to the letter and used a silicone muffin pan. The taste was there, but the texture was not fluffy at all. Please advise. Because of the taste, I do have an interest in making these muffins again.

    I look forward to your reply.

    • Marian
      Reply

      Glass Pans – Glass conducts heat extremely well, which can be both an advantage and a disadvantage. … Silicone Pans – If sticking is a worry for you, silicone pans are your best friend. However, silicone is a poor heat-conductor and baked goods tend to brown very little, if at all, when baked in these pans.Apr 17, 2012

      Found this on the internet. Is this true for your recipe?

      • Alida Ryder
        Reply

        Yes, this is very true. I always bake in metal bake ware.

    • Alida Ryder
      Reply

      I always bake in metal as that has been the most consistent. I am not a fan of silicone bake ware at all. It could be that, or it could be that your oven wasn’t hot enough and that initial rise didn’t happen. You can also try to add a half a teaspoon of baking powder to give it more lift?

      • Marian
        Reply

        Thanks, Alida for your answer. We did check the temperature before baking so it was probably the silicone bakeware that did it. We will definitely be making these again. Once as soon as we get metal pans, and then, if need be, again with adding baking powder. Will let you know how it turned out!

        Do you think that you may be updating the recipe to reflect that metal tins are required for the pictured results?

        Thanks again, Marian.

  • Reply

    These would be a total hit at our house Alida! Perfect with some soup for the upcoming fall season too!

    • Alida Ryder
      Reply

      Totally! These dunked in hot, steaming soup will be delectable!

  • Cathleen
    Reply

    Great recipe. The muffins are so delicious and love the addition of all The herbs. Making them again on Saturday for brunch.

    • Alida Ryder
      Reply

      Great to hear Cathleen. And they are going to be perfect on your brunch table. 🙂

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