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Browned Butter Bacon Cornbread Muffins
These soft, fluffy cornbread muffins are packed with tons of crispy bacon and browned butter does wonders for flavor! Dig into these warm from the oven with lots of honey drizzled on top.
Servings 12 muffins
- 1-1/2 cups white whole wheat flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted in a saucepan until browned
- 1/4 cup honey
- 2 large eggs
- 1-1/4 cups milk
- 1 cup cooked diced bacon
- Additional honey for serving
Preheat oven to 400F. Lightly grease a 12-cup muffin tin and set aside.
In a medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk browned butter, honey, eggs, and milk until smooth. Gently fold flour mixture into liquid until just combined. Fold in bacon crumbles.
Fill muffin cups 3/4 full of batter and smooth tops. Bake muffins at 400F 13-15 minutes or until golden-brown and a toothpick comes out clean. Cool muffins in pan 10 minutes, then transfer to a wire cooling rack. Serve muffins warm with additional honey if desired. Enjoy!
Serving: 1g | Calories: 214kcal | Carbohydrates: 25.9g | Protein: 6.6g | Fat: 9.9g | Saturated Fat: 5.5g | Polyunsaturated Fat: 4.4g | Cholesterol: 60mg | Sodium: 305mg | Fiber: 2.3g | Sugar: 7.6g