Bacon-Thyme Corn Muffin Tops Recipe

Name: Bacon-Thyme Corn Muffin Tops Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled); 1 cup fine stone-ground yellow cornmeal; 1 cup all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 2 teaspoons kosher salt; 1 teaspoon baking soda; 6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled; 1 cup low-fat buttermilk, well shaken; 3 large eggs, at room temperature; 2 teaspoons minced fresh thyme leaves

Servings: persons

6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled)
1 cup fine stone-ground yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled
1 cup low-fat buttermilk, well shaken
3 large eggs, at room temperature
2 teaspoons minced fresh thyme leaves

1
Heat the oven to 400 degrees F and arrange a rack in the middle.
2
Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside.
3
Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps.
4
In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth.
5
Add wet ingredients to dry, stirring just until incorporated, about 1 minute.
6
Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top.
7
Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes.
8
Let sit in the pans 5 minutes before removing.

1104

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 11 ingredients. The key ingredients include: 6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled), 1 cup fine stone-ground yellow cornmeal, 1 cup all-purpose flour, 3 tablespoons granulated sugar, and more.

Yes, Bacon-Thyme Corn Muffin Tops Recipe 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!