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!
So, 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.
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.
Bacon corn muffins
Ingredients
- 2½ 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
- 1½ cups corn
- 1 cup mixed fresh herbs finely chopped (I used basil, chives and parsley)
Instructions
- Pre-heat the oven to 180ºC and grease a 12-hole muffin pan generously (alternatively line with muffin cases).
- In a large pan, fry the bacon until golden brown and crisp. Remove from the pan and set aside.
- In a large bowl, combine the flour, baking powder, salt and sugar and mix well.
- Whisk together the wet ingredients then pour into the dry and mix until just combined.
- Add the bacon, corn, herbs and cheese and mix well.
- Fill the muffin tin/cases with batter and place in the oven.
- Bake for 20-30 minutes until golden brown and a skewer inserted comes out clean.
- 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
Banana, date and pecan muffins
Mixed berry muffins
Could you use the Jiffy Corn bread mix in place of the flour and would you not need the baking powder?? TIA–
Judy
You could use corn bread mix, yes. And there is baking powder in the recipe.
Always very delicious. I have even modified to make it less fatty by swapping the butter for 1/4 cup sunflower oil and omitting the bacon completely. Then pan fried the corn in little oil about 2.5ml oil until it’s lightly brown. I used 1.5 cup flour mixed with 1 cup of almond flour. Very yummy. Kids love them. Thanks for sharing such a yummy recipe
Savoury Muffins
I made this for the first time. My muffins were very dense and doughy. Not sure if the recipe has the correct amount of baking powder to the amount of flour. The colour was pale white. Not sure where i went wrong and why my muffins were not light and fluffly.
Really not sure why your recipe would’ve turned out that way either. I make this recipe so often and have never had issues with it. The cheese, herbs, corn and eggs should all add color to the finished muffins so not sure why it was pale white. The texture could be because you over-worked the dough when mixing (this can cause the gluten to over-develop) or perhaps due to under baking. Did a skewer inserted into the muffins come out clean?
Hi there are these in metrics measurement!? Kindly provide the metric measurements so I can attempt these, they look delish..xx
Thanks! I would suggest using the conversion chart in the side bar to convert the measurements as you need.
These are not cornbread muffins, cornbread uses a 50/50 ratio of flour to cornmeal. Yours has none.
You are 100% correct. These are not cornbread muffins. Hence them being called corn muffins. Not corn bread muffins. They are muffins. With corn in them.
I make these muffins weekly and we just love them. Delicious!
Thanks for letting me know Emilia. I’m so pleased.
Great recipe. Perfect for my kids’ lunchboxes!
Thanks Lee-Anne!
Delicious and so easy. I also added some feta cheese crumbles and my family loved them.
Love the addition of feta!
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!
Oh I’m so pleased to hear that Jenna. 🙂
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.
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?
Yes, this is very true. I always bake in metal bake ware.
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?
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.
These would be a total hit at our house Alida! Perfect with some soup for the upcoming fall season too!
Totally! These dunked in hot, steaming soup will be delectable!
Great recipe. The muffins are so delicious and love the addition of all The herbs. Making them again on Saturday for brunch.
Great to hear Cathleen. And they are going to be perfect on your brunch table. 🙂