Quick Chive and Bacon Corn Muffins
Elevate your breakfast or snack game with these Quick Chive and Bacon Corn Muffins, a savory twist on classic corn muffins that’s irresistibly moist and packed with bold flavors. Featuring crispy bacon, fresh chives, and sharp cheddar cheese folded into a tender buttermilk-based batter, these muffins boast a perfect balance of smoky, cheesy, and herby goodness. Ready in just 35 minutes, they’re an effortless option for busy mornings or quick entertaining. The combination of cornmeal and all-purpose flour creates a delightfully hearty texture, while the buttery finish ensures every bite melts in your mouth. Serve them warm for maximum flavor, and pair them with soups, salads, or enjoy them as a standalone treat.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 slices Bacon
- 3 tablespoons Chives
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter (melted and cooled)
- 0.5 cup Shredded sharp cheddar cheese
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Finely chop the chives and set aside.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the crumbled bacon, chopped chives, and shredded cheddar cheese.
Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 95 mg | 2% | |
*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.
