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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

If you’ve tried these Bacon Cheddar Corn Muffins or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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More Muffin Recipes:

Yield: 12

Bacon Cheddar Corn Muffins

A bacon cheddar corn muffins with pieces of bacon on the top

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

Ingredients

  • 3 tablespoons unsalted butter, cubed, at room temperature
  • 2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup (150 grams) all-purpose flour
  • 1 cup (150 grams) ground cornmeal
  • 2 teaspoons baking powder
  • 1/4 cup (60 ml) canola oil
  • 1/3 cup (78 ml) maple syrup
  • 1 cup (250 ml) milk
  • 3/4 cup (75 grams) plus 1/4 cup (25 grams) grated Cheddar cheese
  • 6 slices cooked bacon, coarsely chopped
  • 1 1/2 teaspoons chives, chopped (optional)

Instructions

  1. Position a rack near the top of your oven and preheat to 400°F/200°C.
  2. Line a 12-cup muffin pans with paper liners.
  3. 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 3/4 cup cheddar, bacon and chives (if using) until well incorporated. Use an ice cream scoop to fill the muffin cups.
  4. 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.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 153Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 45mgSodium 332mgCarbohydrates 18gFiber 1gSugar 2gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Breakfast