Bacon Cheddar Corn Muffins come with bacon and cheese baked right inside!  A comforting, slightly sweet and salty breakfast or brunch item. Is there any better way to start the day?

A collection of bacon cheddar corn muffins on a board

Friday is my day to make something special for weekend breakfasts and these Bacon Cheddar Muffins  are on regular rotation.

Half of a muffin showing the fluffy inside with bacon pieces

What  I love about these muffins (other than my love of bacon and cheese) was that they are not too sweet, but you still get that ‘sweet/savory’ element which I love. The muffins also have cornmeal which gives them great texture and bite with just a hint of maple flavor. Bacon + maple = yum!

Bacon cheddar corn muffins displayed in a circle from overhead

If like me, you prefer a savory breakfast, these savory muffins are for you. Word of caution, if you’re feeding a crowd, make enough for at least 2 per person because 1 just doesn’t seem enough and most everyone goes in for seconds and thirds.

A closeup showing the bacon topping on the muffin

Be prepared for a pavlovian reaction as these muffins bake because your kitchen will fill with the mouth watering smell of bacon and cheese (drool).

Muffins stacked on a serving board and a closeup

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A bacon cheddar corn muffins with pieces of bacon on the top
5 from 28 reviews

Bacon Cheddar Corn Muffins

Janette
Bacon cheddar muffins. Muffins with bacon and cheese baked inside! A comforting not-too-sweet and salty breakfast or brunch item. 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
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Ingredients
 

  • 3 tablespoons unsalted butter, cubed, at room temperature
  • 2 teaspoons granulated sugar
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup (150 grams) all-purpose/plain flour
  • 1 cup (150 grams) ground cornmeal
  • 2 teaspoons baking powder
  • ¼ cup (60 ml) canola oil
  • ⅓ cup (78 ml) maple syrup
  • 1 cup (250 ml) whole milk
  • ¾ cup (75 grams) plus ¼ cup (25 grams) grated Cheddar cheese
  • 6 slices cooked bacon, coarsely chopped
  • 1 ½ teaspoons chives, chopped (optional)

Instructions
 

  • Position 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 stand mixer or using a hand mixer, cream the butter, sugar and salt for 1 to 2 minutes until light and fluffy. Beat in the eggs, 1 at a time. Add the all-purpose flour, cornmeal, baking powder and mix until incorporated. Add the canola oil, maple syrup, and milk and mix well. Use a spatula to stir in the ¾ cup cheddar, bacon and chives (if using) until well incorporated. Use an ice cream scoop to fill the muffin cups.
  • Sprinkle the top with the remaining grated cheddar over the muffins. Bake for 20-25 minutes, until browned and a toothpick comes out clean when inserted in the center.
Serving: 1, Calories: 153kcal, Carbohydrates: 18g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 45mg, Sodium: 332mg, Fiber: 1g, Sugar: 2g
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