So, ok. I share this recipe for bacon corn muffins with you because it is absolutely the most delicious savory muffin recipe I have ever had BUT proceed with caution. Because these corn muffins are completely addictive. I’ve baked them at least 3 times in the last month. They make fantastic easy snacks (um, hi after school!), grab-and-go breakfasts and easy lunches. Served warm, slathered with butter they are just dreamy. To re-heat them just pop in the microwave for a few seconds. They warm up so well and really, the melty butter is so worth it.
How to make bacon corn muffins
It couldn’t be easier, honestly. The muffin batter is simple and straight forward and its the add-ins that makes these muffins special. Crispy streaky bacon (I used a 250g/8-ish oz package) being number one. You want streaky (bacon cut from the belly) here as the extra fat will add moisture as well as flavor. I removed the bacon from the pan and left a tablespoon of the bacon fat behind to fry the corn in. I used the kernels from 4 medium cobs but you could easily substitute 1 and a half cups of frozen or canned corn. A cup of mature grated cheddar (optional but SO good) and a generous handful of chopped fresh herbs add flavor and color. They also freeze really well and will last for 3-5 days in a sealed container so these muffins are great for prepping ahead and having on hand during the week.
Banana, date and pecan muffins
Mixed berry muffins
