Bacon Scallion Corn Muffins

These bacon scallion corn muffins include whole grain cornmeal, bacon and scallions, and Vermont cheddar cheese. 

These bacon scallion corn muffins are wonderful as a portable breakfast. They also are fabulous for lunch with a green salad.

This is a hearty savory muffin. It's loaded with bacon and scallions that have been tossed with bacon drippings. Plus, there's a ton of melty white cheddar cheese in the muffins and on top of the muffins. 

Can you make these muffins ahead?

Yes! 

While these muffins are wonderful fresh from the oven, they are equally as good rewarmed for about 30 seconds in the microwave the next day. You can also individually wrap the muffins and freeze them for later.

Because these muffins are so cheesy, I do not recommend using muffin liners. The cheese will tend to stick to the liners. Instead, generously spray the cavities and top of your muffin pan with spray oil, and the muffins will release without leaving any of the cheesy goodness behind.

I recommend using an ice cream/cookie scoop for portioning the batter so that you can get the rounded tops recommended in the recipe.

The recipe for these corn muffins calls for sour cream. I happened to have some crème fraîche on hand that I'd bought for another recipe (and didn't make) so I substituted it with great success. I'm pretty sure plain yogurt would work as well. 

Welcome to Muffin Monday. Here are even more muffins for breakfast on the go! 

• Bacon Cheddar Corn Muffins from A Day in the Life on the Farm
• Bacon Scallion Corn Muffins from Karen's Kitchen Stories
• Blackberry Muffins from Making Miracles
• Cranberry Pistachio Muffins from Food Lust People Love
• Mini Donut Muffins from Passion Kneaded

muffins, bacon, cheese, scallions, breakfast

muffins, breakfast

American

Yield: 12 muffinsAuthor: Karen Kerr

Bacon Scallion Corn Muffins

ingredients

• 8 ounces cheddar cheese, grated (about 2 cups)
• 4 slices of bacon, cut crosswise into 1/2 inch pieces
• 1 1/4 cups thinly sliced scallions (about 10 scallions)
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 10 ounces (2 cups) unbleached all purpose flour
• 4 1/2 ounces (1 cup) fine ground yellow corn meal
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 large eggs
• 1/2 cup granulated sugar
• 8 tablespoons unsalted butter, melted
• 3/4 cup sour cream or creme fraiche
• 1/2 cup milk

instructions

1. Heat the oven to 400 degrees F with a rack in the middle. Spray the top and the cavities of a muffin tin with spray oil. 
2. Fry the bacon in a skillet over medium low heat until crispy. When the bacon is done, add the scallions, 1/4 teaspoon of the salt, and the pepper and stir for one minute. Remove from the heat. Transfer to a paper towel lined plate to cool. 
3. In a medium bowl, whisk together the flour, corn meal, baking powder, baking soda, and the remaining 1/2 teaspoon of salt. 
4. In another bowl, whisk the eggs rapidly until they are blended and light colored. Add the sugar and continue to whisk rapidly until the eggs look creamy and thick. Add the butter in three additions, whisking between each addition. Add half of the sour cream and half of the milk and whisk to combine. Add the rest of the sour cream and milk and whisk again. 
5. Set aside 2 ounces (1/2 cup) of the grated cheese, and stir the rest of the cheese into the egg mixture. Stir in the bacon and scallion mixture. 
6. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until just combined. Evenly divide the batter among the muffin tin cavities. If you have one, use an ice cream scoop so that the batter is mounded. Do not flatten it. Top each with the reserved cheese. 
7. Bake the muffins for 18 minutes, until golden, and a toothpick inserted comes out clean. You can rotate the pan halfway through baking. 
8. Cool the muffins in the pan on a rack for 5 minutes, and then gently remove them to a wire rack and let them cool 5 minutes more before serving. 

https://www.karenskitchenstories.com/2018/12/bacon-scallion-corn-muffins-muffinmonday.html

Karen's Kitchen Stories

Created using The Recipes Generator

Recipe adapted from Cook's Illustrated, September 2002

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