
Freshly baked cornbread muffins with a hint of maple and crispy bacon sprinkled on top. The perfect muffin for dunking in some chili!
I have to admit that I don’t often cook with cornmeal but when I do I will make these muffins. They are good with a big pot of chili on a cool Fall day. The maple syrup gives them a little sweetness and there’s crispy bacon on top of them.
If you’re looking for some good chili recipes to serve with these cornbread muffins try my Beef and Chorizo Chili recipe, Crock Pot Turkey Chili, or Ree Drummond’s Perfect Chili is another one of my favorites. Check out the other recipe section below for the links.
Or you can always just eat these muffins as they are with some soft butter.
What Ingredients do I need?
In this section you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Corn Meal - Use a good cornmeal brand like Bob's Red Mill
Flour - simple all purpose flour
Maple Syrup - only use pure maple syrup
Baking Powder - to help the muffins rise
Eggs - large pasteurized eggs
Milk - either whole or 2% milk
Yogurt - preferably use Greek Yogurt. If you want to make a lower calorie version use non-fat.
Vegetable Oil - can sub applesauce if you don’t want all the fat
How to make Maple Bacon Corn Bread Muffins
To print the full recipe please see the recipe card below.
Preheat oven to 350 degrees F. Line fifteen 2 ½-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.
In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, milk, maple syrup, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Add in 8 slices of cooked bacon.
Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. Garnish with maple syrup and leftover two slices of crisp bacon.
Other Recipes to Try
25 Slow Cooker Recipes for Dinner
Baked Buffalo Chicken Taquitos
If you’ve tried this Maple Bacon Cornbread Muffins recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.



Maple-Bacon Cornbread Muffins
- Prep Time: 10 min
- Cook Time: 20 - 25 min
- Total Time: 54 minute
- Yield: 12 1x
Description
Freshly baked cornbread muffins with a hint of maple and crispy bacon sprinkled on top. The perfect muffin for dunking in some chili!
Ingredients
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- ¾ cup maple syrup
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 eggs, lightly beaten
- ¾ cup milk
- ¼ cup plain low-fat yogurt
- 3 tablespoons vegetable oil
- 10 slices of cooked bacon
- 2 to 3 tablespoons Extra maple syrup for drizzling over the muffins (optional)
Instructions
- Preheat oven to 350 degrees F. Line fifteen 2 ½-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.
- In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, milk, maple syrup, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Add in 8 slices of cooked bacon.
- Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. Garnish with maple syrup and leftover two slices of crisp bacon.
Notes
My WW Personal Points: 7 Click here to see in recipe builder (will have to log in)
Recipe adapted from Better Homes and Garden
- Category: Medium
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 13g
- Sodium: 344mg
- Fat: 6
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
Keywords: maple bacon corn bread muffins
Jenna says
I fixed the recipe. The 3/4 cup of maple syrup goes into the batter. You only need about 2 to 3 tablespoons for the top if you want.
Mena says
The recipe is incorrect, garnish with maple syrup, 3/4 cup is too much to garnish with
★★★★
Jenna says
Yes
Sherlene says
I would think the syrup is the sugar
jen says
I am slightly confused on this recipe. The ingredients do not list sugar but in step 2 it says to stir together cornmeal, flour, sugar, baking powder and salt.