Cheesy Corn and Bacon Muffins

These cheesy corn and bacon muffins might just be my new favorite savory muffin.

These bacon and corn muffins are also loaded with cheddar cheese and chives. There is lots and lots of bacon in these muffins, along with fresh sweet corn.

How much do I adore bacon in muffins? I just happen to have five more muffin recipes that include bacon, including these:

• Cornbread Bacon Muffins
• Bacon and Gruyère Muffins
• Bacon, Scallion, and Corn Muffins
• Bacon and Roquefort Cheese Muffins with Walnuts
• Quiche Lorraine Muffins
• Bacon Cheddar Muffins
• Cheddar, Bacon, and Potato Muffins

Of all of the muffin recipes with bacon that I have posted, these are probably the most bacon-y. They were also seriously amazing. Ingredients in these muffins include:

• 12 ounces (one whole package) of bacon
• 1 ear of sweet corn (you can also substitute a cup of frozen corn)
• Sharp white cheddar cheese
• Chopped fresh chives

Pantry ingredients include all-purpose flour, salt, cayenne pepper, milk, and eggs. Of course, you will need some salted butter for spreading on the muffins before eating.

How to make Cheesy Corn and Bacon Muffins:

First, chop the bacon and cook it in in a heavy frying pan until crisp. Be sure to reserve the bacon drippings for brushing the muffin tin and adding to the muffin batter.

Yes, there is bacon fat in these muffins, and it is sooooo delicious.

Next, mix the dry ingredients in a large bowl, and then mix the wet ingredients, including milk, eggs, and bacon drippings. Add the wet ingredients to the dry ingredients, and then stir in the bacon, corn, cheese, and chives.

I dropped the batter into a greased muffin tin with an ice cream scoop (affiliate link) before topping with extra cheese and baking.

I baked these muffins in greased muffin cups without paper liners. I've found that paper liners stick to cheese in cheesy muffins. Just know that, because of all of the cheese in these muffins, extracting them from the muffin tin might take some time, kind of like surgery. It's worth it.

What to do with leftover cheesy corn and bacon muffins: 

Just so you know, I normally take leftover baked goods to work. In this case,  I pretty much did not share. After sending some home with my kids, we kept the rest for ourselves and enjoyed the leftovers for breakfast. Cook's prerogative.

To prepare leftovers, just microwave the muffins individually for about 20 seconds, slice them into thirds, and butter each slice with salted butter.

You can also individually wrap and freeze leftover muffins and then bring them to room temperature before heating and buttering.

The original recipe for these muffins come from Curtis Stone's mum, and according to Curtis Stone, need to be eaten as soon as they come out of the oven with salted butter. Thankfully, we do have alternatives.

These muffins would be great for serving a crowd. They are cheesy, bacon-y, and super savory. Plus, they are delicious.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Be sure to check out everyone's muffin recipes:

• Apple Brown Sugar Muffins from Food Lust People Love
• Blueberry Kumquat Muffins from Palatable Pastime
• Curried Chicken Muffins from A Day in the Life on the Farm
• Maple Cinnamon Nut Butter Muffins from Making Miracles
• Mini Nutella Swirled Muffins from Passion Kneaded

Cheesy Corn and Bacon Muffins

These cheesy corn and bacon muffins are just about the most cheesy bacon-filled muffins ever. If you love bacon and cheese, you will love these muffins.

Cheesy Corn and Bacon Muffins

Yield: 12 muffins

Author: Karen Kerr

These cheesy corn and bacon muffins might just be my new favorite savory muffin.

ingredients:

• 12 ounces bacon slices, cut widthwise into 1/2 inch slices
• 1 ear sweet corn, husked (or 1 cup frozen corn kernels)
• 12 1/2 ounces (2 1/2 cups) unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne powder
• 1 1/4 cups whole milk
• 3 large eggs
• 8 ounces (2 cups) shredded white cheddar cheese
• 1/3 cup chopped fresh chives

instructions:

How to cook Cheesy Corn and Bacon Muffins

1. Heat the oven to 400 degrees F. 
2. Fry the bacon in a skillet until crispy. Remove the bacon pieces from the pan to a paper towel lined plate and reserve the bacon drippings. 
3. Brush the cavities of a 12-cup muffin tin with some of the bacon fat. 
4. Cut the corn kernels from the ear of corn. 
5. Whisk together the flour, baking powder, salt, and cayenne in a large bowl. 
6. In a medium bowl, whisk together the milk, eggs, and 1/2 cup of the bacon drippings. 
7. Add the bacon, 1 1/2 cups of the cheddar, the corn, and the chives. 
8. Stir the wet ingredients into the dry ingredients until just mixed. 
9. Portion the batter among the muffin cups and top with the rest of the cheese. 
10. Bake the muffins for about 18 minutes, until a toothpick comes out clean. 
11. Let the muffins cool for 5 minutes in the pan. 
12. Gently run a thin knife around the edges of the muffins to release them and place them onto a wire rack. 
13. Serve warm with salted butter. 

Calories
286.08

Fat (grams)
14.93

Sat. Fat (grams)
6.31

Carbs (grams)
21.44

Fiber (grams)
0.80

Net carbs
20.64

Sugar (grams)
1.46

Protein (grams)
15.71

Sodium (milligrams)
775.19

Cholesterol (grams)
76.66

https://www.karenskitchenstories.com/2020/02/cheesy-corn-and-bacon-muffins.html

Karen's Kitchen Stories

muffins, cheese, bacon

Breakfast, muffins

American

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This recipe was adapted from Relaxed Cooking with Curtis Stone (2009).

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