Bacon Cheddar Cornbread Muffins
Rich cheddar and crispy bacon bits are the perfect cornbread pairing in these soft and fluffy bacon cheddar cornbread muffins.
Servings 10 muffins
Calories 290kcal
Ingredients
- 1/2 cup honey
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 cup buttermilk
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup yellow cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 strips bacon, cooked until crispy and finely chopped
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat oven to 400F and lightly grease a 12-cup muffin pan or line with paper liners.
- In a large bowl, whisk honey, eggs, vegetable oil, yogurt, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Fold flour mixture, bacon, and cheese into liquid until batter is just combined.
- Fill muffin cups to brim with batter. Bake muffins at 400F 5 minutes, then reduce heat to 375F and continue baking 8-10 minutes until a toothpick inserted in center of a muffin comes out clean.
- Allow muffins to cool completely on a wire cooling rack. Enjoy!
Notes
Storing Instructions
Store muffins in an airtight container at room temperature up to 4 days.
Muffins may also be frozen up to 2 months.
Muffins may also be frozen up to 2 months.
Nutrition
Serving: 1 muffin | Calories: 290kcal | Carbohydrates: 27.9g | Protein: 9.9g | Fat: 15.9g | Saturated Fat: 5.4g | Cholesterol: 58mg | Potassium: 302mg | Fiber: 1.3g | Sugar: 8.1g | Calcium: 180mg | Iron: 2mg