Maple-Bacon Cornbread Muffins

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 1/2-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, 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 

Knock you Naked Brownies 

Sweet Potato and Sausage Hash 

Baked Buffalo Chicken Taquitos 

Sour Cream Noodle Bake 

Beef and Chorizo Chili

Crock Pot Turkey Chili

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

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• Author: Jenna
• Prep Time: 10 min
• Cook Time: 20 – 25 min
• Total Time: 54 minute
• Yield: 12 1x

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Ingredients

• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 3/4 cup maple syrup
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 eggs, lightly beaten
• 3/4 cup milk
• 1/4 cup plain low-fat yogurt
• 3 tablespoons vegetable oil
• 10 slices of cooked bacon

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Instructions

1. Preheat oven to 350 degrees F. Line fifteen 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside.
2. 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, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Add in 8 slices of cooked bacon.
3. 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.

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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