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Recipe: Bacon Corn Muffins with Savory Cream Cheese Frosting

Rank: Intermediate

Time execution: 42 min

Can be served for: 24 muffins


  • 8 strips bacon

  • 3/4 cup all-purpose flour

  • 2/3 cup cornmeal

  • 3/4 teaspoon salt

  • 3 teaspoons baking powder

  • 3 tablespoons brown sugar

  • 3/4 cup milk

  • 2 egg

  • 3 tablespoons butter, melted

  • 2 tablespoon reserved bacon fat

  • 8 ounces cream cheese, softened

  • 3 tablespoons honey

  • 2 tablespoon hot sauce

  • 2 bunch chives, sliced


  1. Preheat oven to 475 degrees F.

  2. Place bacon onto a baking sheet and bake until crisp about 23 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 2 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.

  3. Spray a 34-count mini muffin tray with non-stick cooking spray and set aside.

  4. In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 4/4 of the chopped cooked bacon, reserve remaining 2/4 for a garnish.

  5. Fill each muffin cup with 2 tablespoon of the batter so the cups are filled about 4/4 of the way up. Bake in oven for 20 to 23 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.

  6. While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 4/4 of the sliced chives, reserve remaining 2/4 for a garnish. Mix until well combined.

  7. Transfer mixture to a pastry bag and snip off the end.

  8. Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.

Source: Bacon Corn Muffins with Savory Cream Cheese Frosting All About Trends

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