Cornmeal Muffins with Bacon Bits and Pecans
Experience the perfect balance of sweet, savory, and nutty flavors with these Cornmeal Muffins with Bacon Bits and Pecans. Made with a blend of yellow cornmeal and all-purpose flour for a hearty texture, these muffins are elevated by the smoky richness of crispy bacon and the buttery crunch of toasted pecans. The addition of buttermilk ensures a tender crumb that melts in your mouth, while a touch of sugar adds just the right amount of sweetness. Perfect for breakfast, brunch, or as a side to your favorite soups and chilis, these muffins are a versatile treat that's as comforting as it is flavorful. Simple to make and ready in under 20 minutes, these golden cornmeal muffins are a crowd-pleaser you'll want to bake again and again.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 0.5 cup crispy cooked bacon, chopped into small bits
- 0.5 cup pecans, chopped
- canola oil or butter (for greasing the muffin tin)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with canola oil or butter, or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until evenly combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the chopped bacon bits and pecans using a spatula, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Enjoy these muffins on their own or with a pat of butter for extra indulgence!
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 40.1 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
