Maple Bacon Cornbread Muffins
Spongy cornbread muffins that are baked & drizzled maple syrup and flavored with rich, crispy bacon. Perfect for a holiday dinner or a unique breakfast!
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About Maple Bacon Cornbread Muffins
With the holidays quickly approaching, I think we can all agree on one thing:
If we’re lucky, our futures will soon include a lot of delicious comfort foods, from meats to starches to delicious desserts.
And in addition to all the usual delicious suspects (turkey, stuffing, chocolate – not necessarily in that order) there’s one other comfort food that’s always guaranteed to be a crowd-pleaser:
Bacon. Because bacon has a way of making everything just a little bit better, amirite?
And when you pair delicious crispy bacon with sweet maple syrup and spongy cornbread muffins to create bacon cornbread muffins? Now you’ve got the kind of holiday comfort food that’s perfect for dinner.
Or, better yet, perfect for breakfast the following day after a big, tasty dinner.
These muffins are just the latest addition to the holiday dinner I have planned for an old friend of mine and I. And believe me, these cornbread muffins will be in great company. I’m going to tackle a whole turkey, stuffing, plus two more side dishes and desserts. Because, you know, the two of us clearly need that much food in front of us.
Good thing we have a lot of freezer space!
Plus, I figure the same menu for Thanksgiving will work just as well for Christmas. And Easter. And the Memorial Day. And Fridays.
At the very least, these maple bacon cornbread muffins would make for the perfect all-around side dish, no matter what may (or may not) change for each holiday dinner.
And another bonus? Not only does this recipe bake up perfectly, but your whole house will smell holiday amazing while the muffins bake.
So, what about you? Do you have any big holiday plans, or must-have foods?
Family gathering traditions?
Do you cook and bake during the holidays, or do you get to kick back while someone else works the kitchen?
I’d love to hear about it in the comments!
notes & tips for these bacon cornbread muffins
- I’ll be the first to admit I don’t make muffins anywhere near as much as I wish I did, and because of that, I like to keep three 6 cup regular muffin pan on hand as opposed to a giant muffin tin. The 6 cup tins are stackable and take up a lot less space in my cupboards.
- If you’re making muffins, I highly recommend using some standard baking cup liners. The liners don’t need to be anything fancy – the ones I linked are the white paper kind – but the liners ensure that you’ll never have to deal with the bottom part of the muffin breaking off in the muffin tin (cause we’ve all had that heartbreak before). Plus, the cups make the bacon cornbread a little more “handling friendly” when you’re divvying them out at meal time.
- Looking for some holiday favorites to go with these cornbread muffins? Check out New England Baked Turkey and Chutney, Brown Sugar Glazed Carrots, Crunchy Deviled Eggs, Cranberry and Pistachio Baked Brie, Twice Baked Candied Sweet Potatoes, Cranberry Sauce with Apple, Orange, and Cinnamon, Homestyle Sausage Stuffing, and Sweet Creamed Corn in the Crock Pot.
- In the mood for more bacon? Then try Egg, Bacon, and Ricotta Breakfast Cups, Bacon, Egg, and Cheese Breakfast Boats, Pan Seared Scallops with Bacon Cream Sauce, Simple Bacon Wrapped Scallop Skewers, Fried Tomato BLT Sliders, and Bacon Wrapped Cream Cheese Stuffed Chicken.
Maple Bacon Cornbread Muffins
- 10 slices bacon, cut into 1/4 - 1/2 inch pieces
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 egg
- 3/4 cup maple syrup, plus more for topping
- 3/4 cup milk
- 1/4 cup plain low-fat yogurt
- 3 tablespoon vegetable oil
- In a large skillet over medium-high heat, cook chopped bacon until very crispy, about 7-10 minutes. Place crumbled bacon on a paper towel covered plate to dry and cool.
- Preheat oven to 350 degrees F. Line a muffin tin with muffin 15 standard baking cup liners and lightly coat with cooking spray.
- In a large bowl, whisk together yellow cornmeal, flour, baking powder, and salt. Once mixed, create a well in the center of the cornmeal mixture. Set bowl aside.
- In a medium bowl, add eggs and gently whisk to break up yolk and whites. Add maple syrup, milk, yogurt, and vegetable oil to bowl, then whisk until combined.
- Pour wet ingredients into the well of the dry ingredients. Using a spatula, mix batter until moistened and most the large clumps are gone (a few small clumps are okay).
- Add about 3/4 of the prepared bacon to the batter and gently fold it in until mixed.
- Pour maple bacon muffin mix into the prepared muffin tin, filling each cup up about 2/3 full. Note: This recipe is designed to make exactly 15 muffins. If you have excess muffin mix, resist making more muffins - instead, try to find room for the batter in the existing 15 muffins.
- Bake cornbread muffins for about 20-25 minutes or until a toothpick tester comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
- When serving, sprinkle remaining crumbled bacon on top of the muffins and drizzle maple syrup on top.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.