We love corn bread in this house, especially with a big bowl of chili. These sweet and savory muffins work well for both breakfast and dinner. And what better way to make the Corn Muffins than by adding bacon. Because we all know that bacon makes everything better!
This recipe couldn’t be any easier to make! These muffins are like a sweet cornbread with salty pieces of bacon to balance it out. You could top these muffins with butter or honey but I think they are perfect just the way they are.
Bacon Corn Muffin Ingredients
Melted Butter, Egg, Plain Greek Yogurt: If you aren’t a Greek Yogurt Fan, you can swap out for Sour Cream. But you won’t even notice the yogurt. Trust me!
Cornbread Muffin Mix: I kick old school with the Jiffy Muffin Mix! These mixes bring me back to my childhood. My mom used to make these muffins (along with the blueberry muffins) all the time!
Crumbled Bacon: You want to make sure you bacon is nice and crispy! Also, blot out any grease so your muffins don’t get soggy.
How to Make Bacon Corn Muffins
Mix it: There is no need to haul out the stand mixer for this recipe! All you need is a large bowl and spoon. Mix together the butter, Greek Yogurt, and egg until blended. Add in muffin mix and stir just until moistened. Fold in Bacon.
Fill ’em up: Fill a greased or paper-lined muffin tin three-fourths full.
Bake: Bake until a toothpick inserted in center comes out clean, about 10-12 minutes. Cool 5 minutes before removing from pan to wire rack.
Store and Re-Heat: To re-heat them just pop in the microwave for a few seconds. These muffins are great for prepping ahead and having on hand during the week. Store in a sealed container for 3-5 days. They also freeze well.
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Bacon Cheddar Skillet Cornbread
Bacon and cheddar, load this cornbread up with a salty, sharp, and smoky flavor that contrasts against the sweet and moist cornbread.
This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust!
Bacon Corn Muffins
- 1/4 cup butter, melted
- 1/4 cup plain Greek Yogurt
- 1 large egg
- 1 package (8.5 oz) corn bread/muffin mix
- 4 bacon stripes, cooked and crumbled
- Preheat oven to 400F. Mix together butter, Greek Yogurt, and egg until blended. Add muffin mix and stir until just moistened. Fold in bacon.
- Fill a greased or paper-lined muffin cup three-fourths full. Bake until toothpick inserted in center comes out clean, about 10-12 minutes. Cool 5 minutes before removing from pan to wire rack.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 83 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 123mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 3g