These bacon scallion corn muffins include whole grain cornmeal, bacon and scallions, and Vermont cheddar cheese.
This is a hearty savory muffin. It’s loaded with bacon and scallions that have been tossed with bacon drippings. Plus, there’s a ton of melty white cheddar cheese in the muffins and on top of the muffins.
Can you make these muffins ahead?
I recommend using an ice cream/cookie scoop for portioning the batter so that you can get the rounded tops recommended in the recipe.
The recipe for these corn muffins calls for sour cream. I happened to have some crème fraîche on hand that I’d bought for another recipe (and didn’t make) so I substituted it with great success. I’m pretty sure plain yogurt would work as well.
Welcome to Muffin Monday. Here are even more muffins for breakfast on the go!
muffins, bacon, cheese, scallions, breakfast
Bacon Scallion Corn Muffins
- 8 ounces cheddar cheese, grated (about 2 cups)
- 4 slices of bacon, cut crosswise into 1/2 inch pieces
- 1 1/4 cups thinly sliced scallions (about 10 scallions)
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 10 ounces (2 cups) unbleached all purpose flour
- 4 1/2 ounces (1 cup) fine ground yellow corn meal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 cup granulated sugar
- 8 tablespoons unsalted butter, melted
- 3/4 cup sour cream or creme fraiche
- 1/2 cup milk
- Heat the oven to 400 degrees F with a rack in the middle. Spray the top and the cavities of a muffin tin with spray oil.
- Fry the bacon in a skillet over medium low heat until crispy. When the bacon is done, add the scallions, 1/4 teaspoon of the salt, and the pepper and stir for one minute. Remove from the heat. Transfer to a paper towel lined plate to cool.
- In a medium bowl, whisk together the flour, corn meal, baking powder, baking soda, and the remaining 1/2 teaspoon of salt.
- In another bowl, whisk the eggs rapidly until they are blended and light colored. Add the sugar and continue to whisk rapidly until the eggs look creamy and thick. Add the butter in three additions, whisking between each addition. Add half of the sour cream and half of the milk and whisk to combine. Add the rest of the sour cream and milk and whisk again.
- Set aside 2 ounces (1/2 cup) of the grated cheese, and stir the rest of the cheese into the egg mixture. Stir in the bacon and scallion mixture.
- Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until just combined. Evenly divide the batter among the muffin tin cavities. If you have one, use an ice cream scoop so that the batter is mounded. Do not flatten it. Top each with the reserved cheese.
- Bake the muffins for 18 minutes, until golden, and a toothpick inserted comes out clean. You can rotate the pan halfway through baking.
- Cool the muffins in the pan on a rack for 5 minutes, and then gently remove them to a wire rack and let them cool 5 minutes more before serving.
Karen’s Kitchen Stories
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