Bacon Corn Muffins are packed with crispy bacon and sharp cheddar in a tender, slightly dense cornbread. Ready in 25 minutes with simple pantry ingredients.

These Bacon Corn Muffins are one of those recipes I keep coming back to. They come together in one bowl, bake in under 15 minutes, and turn a simple bowl of soup or chili into an actual meal. Crispy bacon and sharp cheddar are folded right into the batter, so every muffin is loaded with flavor instead of just a light sprinkle on top.

 

Compared to a classic cornbread, these muffins lean a little denser and heartier thanks to the ratio of flour to cornmeal, and a touch of cayenne pepper keeps things interesting without making them spicy. They’re quick enough for a weeknight side dish, but they also freeze beautifully, so I usually make a double batch to keep stashed away for busy mornings.

Ingredient Notes

• Milk — buttermilk also works well here and adds a slight tang.
• Bacon — cook until crisp, then crumble; you’ll use 6 slices total, with a little reserved to press onto the tops if you’d like.
• Cheddar cheese — use a sharp cheddar, freshly shredded, for the best flavor and melt.
• Cornmeal — regular yellow cornmeal works fine; there’s no need for anything specialty.
• Cayenne pepper — just an 1/8 teaspoon, enough to add warmth in the background without making these spicy.

How To Make Bacon Corn Muffins

• Whisk the wet ingredients. In a bowl, whisk together the milk, vegetable oil, and egg until well combined.
• Mix the dry ingredients. In a separate bowl, mix together the flour, cornmeal, baking powder, and cayenne pepper. Make a well in the center and pour in the milk mixture. Stir until just combined — a few lumps are fine.
• Mix-Ins. Fold in the crumbled bacon (reserving a few pieces for the top if you’d like) and the shredded cheddar cheese.
• Bake. Divide the batter evenly between 9 muffin cups. Bake for 12-14 minutes, until a tester comes out clean or the tops bounce back when gently touched.
• Cool and Serve. Remove the muffins from the tin and let them cool on a wire rack before serving.

Recipe Tips

• These muffins freeze well — let them cool completely, then freeze in an airtight bag or container for up to 2-3 months.
• They’re a great make-ahead option; bake a batch over the weekend and reheat individual muffins during the week.
• Serve them warm with a pat of butter or a drizzle of honey — both are delicious with the smoky bacon and cheddar.
• Don’t overmix the batter once you add the wet ingredients — stirring just until combined keeps the muffins tender.

Recipe Variations

This recipe was originally posted with 1/2 cup of sautéed onion folded into the batter along with the bacon and cheese. If you’d like to bring that version back, cook the onion in a little bit of the reserved bacon drippings until soft, let it cool slightly, and fold it in with the bacon and cheddar.

Storage & Freezing

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, let the muffins cool completely, then freeze in a single layer before transferring to a freezer bag or container for up to 2-3 months. Thaw at room temperature or reheat straight from frozen in the microwave for a quick breakfast.