Maple Bacon Cornbread Muffins
Cornmeal gives this American muffin a gritty, toasty crumb that sets it apart from all-flour versions, while crisp bacon bits and maple syrup create a pronounced sweet-salty dynamic in every bite. The batter combines cornmeal and all-purpose flour with buttermilk, whose acidity reacts with baking powder for a good rise and also keeps the crumb moist despite the cornmeal's tendency to dry out. Bacon is cooked until shattering-crisp, drained, crumbled, and folded into the batter just before portioning. Maple syrup contributes not only sweetness but also a woody, caramel-edged flavor that complements the smokiness of the bacon. Mixing the wet and dry ingredients just until the flour disappears is essential; over-stirring toughens the muffin. At 200 degrees Celsius, the muffins dome and crack across the top within 18 to 20 minutes, signaling that the center has set. Served warm with butter, the muffin becomes a one-piece brunch that needs nothing alongside it.
Adjust Servings
Instructions
- 1
Preheat oven to 200C and line a muffin pan.
- 2
Cook bacon until crisp, crumble, and let cool.
- 3
Whisk dry ingredients; in another bowl whisk egg, buttermilk, melted butter, and maple syrup.
- 4
Fold wet into dry just until no dry spots remain.
- 5
Fold in bacon and fill cups to about 80%.
- 6
Bake 18-20 minutes, then cool on rack for 5 minutes.
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