Bacon Cheddar Corn Muffins
Is there a better way to start the day than my Bacon Cheddar Corn Muffins? They feature crispy bacon and melted cheese baked right inside! Gently sweetened with maple syrup and packed with sharp cheddar and fresh chives, they strike that ideal balance of sweet, salty, and savory. They’re perfect for a weekend brunch or a quick, make-ahead weekday breakfast.
Table of Contents
Why You’ll Love These Savory Corn Muffins
What I love about these, and you will too (other than my absolute devotion to bacon and cheese) is that they are not overly sweet. Instead, you get that signature sweet-and-savory balance that makes every bite incredible. The cornmeal gives them a wonderful texture and bite, while just a hint of real maple syrup brings out the natural richness of the bacon. Because let’s be honest: bacon plus maple is an unbeatable combination.
Why One Is Never Enough
A quick tip: If you’re feeding a crowd, make sure to double the batch to yield at least two per person. One is simply never enough, and almost everyone goes in for seconds. Also, prepare yourself for a Pavlovian reaction as they bake – your kitchen will fill with the irresistible aroma of sizzling bacon and melted cheddar.
Ways to Serve Corn Muffins
While these savory bites are a standout on their own, their sweet-and-salty flavor profile makes them amazingly versatile throughout the day. Here are my favorite ways to serve them:
- For Breakfast or Brunch: Serve them warm with a smear of salted butter, honey butter, or an extra drizzle of maple syrup alongside scrambled eggs.
- With Soups and Stews: These muffins are the ultimate sidekick to a hot bowl of Chili, Hearty Beef Stew, or Creamy Soup. They are sturdy enough for dipping and soak up flavorful broths beautifully.
- Alongside BBQ and Roasts: Pair them with Pulled Pork, smoked brisket, or Roasted Chicken for a classic comforting dinner spread.
- On-the-Go Snack: Bake a batch ahead of time and grab one straight out of the fridge for a satisfying afternoon pick-me-up.
Storage and Reheating Tips
- To Store: Keep leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- To Reheat: Pop a muffin in the microwave for 15 to 20 seconds, or warm it in a 350°F/175°C oven for 5 minutes.
Bacon Cheddar Corn Muffins
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Ingredients
- 3 tablespoons unsalted butter, softened
- 2 teaspoons granulated sugar
- ¾ teaspoon salt
- 2 large eggs, room temperature
- 1 cup (150 grams) all-purpose/plain flour
- 1 cup (150 grams) ground yellow cornmeal
- 2 teaspoons (8 grams) baking powder
- ¼ cup (60 ml) vegetable oil
- ⅓ cup (78 ml) maple syrup
- 1 cup (250 ml) whole milk or buttermilk
- ¾ cup (75 grams) plus ¼ cup (25 grams) sharp white cheddar cheese, grated
- 6 slices cooked bacon, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Place a rack near the top of your oven and preheat to 400°F/200°C.
- Line a 12-cup muffin pans with paper liners.
- In a stand mixer or using a hand mixer, mix the butter, sugar, and salt for 1 to 2 minutes until light and fluffy. Add the eggs and mix well. Add the all-purpose flour, cornmeal, baking powder and mix until incorporated. Add the oil, maple syrup, and milk. Mix well, just until smooth, don’t over mix. Use a spatula to stir in the ¾ cup cheddar, all of the bacon and chives until well incorporated. Use an ice cream scoop to fill the muffin cups.
- Sprinkle the tops with the remaining cheddar. Bake for 20-25 minutes, until browned and a toothpick comes out clean when inserted in the center.
I’ve made these many times for weekend brunches and they are always a hit. The chives are optional, but I always add them.
They’re always a weekend favorite in my house too. Thank you for the great feedback.
OMG these muffins look fantastic. I love the hint of maple syrup in them. YUM
Love this bacon cheddar muffins, thank for sharing with Hearth and soul blog hop, pinning , tweeting and featuring on this week’s hop.
I love a savory muffin and these look and sound FANTASTIC.
These muffins sound like a fantastic brunch option. Looks like a great cookcook too!
That cookbook looks so interesting. I have to try that cover recipe. The muffins look amazing too.
Ooo….. bacon and cheddar, in muffins?! Sign me up! These look incredibly addictive and I would be happy to have these for any breakfast!
Sounds like a great book and I’ll definitely go to her restaurant when I have a chance! These muffins have the perfect flavors! Pinning!
These savory muffins looks so tasty!!
These look delicious…I love the cheese.
Totally delicious savory muffins!
Huckleberry sounds like a delicious cookbook! 🙂 What a fun breakfast recipe.
These muffins look seriously good, must try them:-)
What a gorgeous cookbook! I adore the picture on the front …
The muffins sound amazing – I’ve actually never tried a savoury muffin, and now reading this post I’m not sure why. Love the idea of the cubed AND grated cheddar in there. MMM!
They look wonderful and super tasty! 🙂
Gorgeous recipe and pics. making me hungry! If I ever get back to L.A. I’ll have to look up this restaurant. Yummy!
Yum! I love a good savory muffin and these sound perfect 🙂 Can’t beat bacon and cheddar!
What a sweet hubbie you have Janette! I will definitely check out this cookbook…it sounds wonderful. And your muffins look perfect…what a nice treat for Sunday morning breakfast or brunch!
These are breakfast perfect! I don’t like sweets for breakfast but these savory muffins are my cup of tea – yummy to my tummy!
Love the sound of these wonderful muffins, Janette, and of the book too! I like the addition of the cornmeal to the muffins – they just look so tasty!
I think your presentation of these tasty treats is just beautiful. Really showcases them. Plus, I bet they are delish!
I love savory muffins like these. That cookbook looks great, and what fun that your husband not only brought this but some goodies too! What a wonderful husband! I’ll be over for brunch soon! hee hee