Mini Bacon Corn Muffins

5 from 3 votes

These adorable mini bacon corn muffins are the perfect bite-sized side dish for a barbecue or picnic. Give them a try!

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: mini muffins

Calories: 109kcal

Author: Vanessa

Preheat oven to 375 degrees. Grease mini muffins pan using baking spray and set it aside.
Cut bacon into small pieces and cook in a small pan for about 8 - 10 minutes, or until crispy. Remove it from the pan and set aside to cool.
In a medium bowl, combine flour, cornmeal, baking soda and salt.
In a separate bowl, mix together butter and sugar. Add the eggs one at a time and mix combine. Mix in the buttermilk.
Combine the dry ingredients with the wet ingredients and mix until everything is incorporated. Slowly fold 2/3 of the bacon into the batter. Do not overmix.
Add spoonfuls of the batter into each mini muffin cup. Place small pieces of the leftover bacon on top of the batter in each mini muffin cup.
Bake for 10-12 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature.

To check if your corn muffins are done baking, stick a toothpick into the center of the muffin. If it comes out clean, your muffins are done, and they’re ready to be taken out.
Avoid overmixing. Simply mix with gentle strokes until you no longer see any streaks of flour.
Make sure to shop accordingly in preparation for this recipe. Adding any substitutions can make the recipe come out as you don’t intend. I recommend thoroughly sticking to the recipe.