Bacon Cheddar Corn Muffins
Bacon cheddar muffins. Muffins with bacon and cheese baked inside! A comforting not-too-sweet and salty breakfast or brunch item.
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.
Video
Nutrition
Serving: 1 | Calories: 153kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 332mg | Fiber: 1g | Sugar: 2g