Sweet and savory come together for a delicious muffin that can be breakfast or a side at dinner! Maple Bacon Corn Muffins are sweetened with maple syrup and have pieces of bacon baked right in.
Muffin Week continues today! This week I’ve teamed up with some blogging friends to share muffin recipes to help get you ready for back to school. Monday I shared some tasty No Sugar Added Pumpkin Zucchini Muffins and today I’m back with these Maple Bacon Corn Muffins.
These muffins are like a sweet cornbread. The base is made from cornmeal and sweetened with maple syrup. I even mixed in bacon pieces to give extra flavor and texture.
Just like your favorite big breakfast, but in muffin form! And much easier than making a big breakfast. You can make these at the beginning of the week and grab them on your way out the door each morning.
They don’t just have to be for breakfast, either! I served these warmed up with my Beef, Tomato and Macaroni Soup one night and it was a tasty combination.
I definitely recommend warming these up by popping them in the microwave or the toaster oven if you’ve got the time. They taste so good warm with a little bit of butter!
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- 1 cup cornmeal
- 1 1/4 cup flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 eggs
- 3/4 cup milk
- 1/4 cup greek yogurt
- 3 tbsp vegetable oil
- 1/3 cup maple syrup
- 1 cup bacon bits , (or about 6 slices of cooked bacon chopped into small pieces)
- Preheat oven to 350 F. Line a 12-count muffin tin with liners or spray with cooking spray.
- In a large bowl, mix together the cornmeal, flour, baking powder and salt. Set aside.
- In a small bowl, beat the eggs. Add in the milk, greek yogurt, vegetable oil and maple syrup and mix until combined. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the bacon.
- Divide the dough into the muffin tin and bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.