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 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.
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