Bacon-Cheddar Corn Muffins Recipe

Name: Bacon-Cheddar Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 ½ cups all-purpose flour; ½ cup yellow cornmeal; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon sugar; ½ teaspoon salt; 1 cup nonfat milk; 2 tablespoons lemon juice; 2 tablespoons butter, melted; 1 large egg; ½ cup shredded extra-sharp cheddar cheese; 4 slices center-cut bacon, slices cooked and crumbled

Servings: persons

cooking spray
1 ½ cups all-purpose flour
½ cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
½ teaspoon salt
1 cup nonfat milk
2 tablespoons lemon juice
2 tablespoons butter, melted
1 large egg
½ cup shredded extra-sharp cheddar cheese
4 slices center-cut bacon, slices cooked and crumbled

1
Preheat oven to 400.
2
Place 12 paper muffin cup liners in muffin cups.
3
Coat liners with cooking spray; set aside.
4
Lighty spoon flour into dry measuring cups; level with a knife.
5
Combine flour and next 5 ingredients (through salt) in large bowl; mae a well in center of mixture.
6
Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle).
7
Add butter and egg; stir well to combine.
8
Add to flour mixture, stirring just until moist.
9
Stir in cheese and bacon.
10
Spoon batter evernly into prepared muffin cups.
11
Bake at 400 fro 17 minutes or until muffins spring back when touched lightly in the center.
12
Remove muffins from pans immediately; place on wire rack.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 1 ½ cups all-purpose flour, ½ cup yellow cornmeal, 1 teaspoon baking powder, and more.

Yes, Bacon-Cheddar Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon-Cheddar Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions