Corn Muffins with Maple Bacon Butter
These corn muffins are sweet, salty, and savory all in one. Bursting with real corn and topped with a maple bacon butter, they're sure to be a hit with anyone!
Equipment
- Muffin Pan
- Oven
- Mixing Bowls
Ingredients
Corn Muffins:
- 15 oz corn bread mix
- 2 eggs
- 3/4 cup sour cream
- 1/4 cup milk
- 1/4 cup oil
- 1 can corn drained
Maple Bacon Butter:
- 5 tbsp butter softened
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp maple extract
- 2 strips bacon cooked and chopped finely
Instructions
- Preheat oven to 350F
- In a medium sized bowl, combine corn muffin mix, eggs, milk, sour cream, oil, and one can of corn. Stir to fully combine.
- Pour batter (roughly 1/4 cup) into lined or sprayed muffin pan. Fill roughly 2/3 of the way.
- Bake at 350 for 20-22 min, until lightly golden and a toothpick comes out clean. Let cool.
- Cook bacon for your maple bacon butter. I like to cook it in my air fryer at 375 for 14-15 min until it's nice and crispy. Then drain the fat, let cool, and chop finely.
- In a stand mixer or bowl, beat softened butter until creamy, then add salt, maple syrup, and maple extract. Beat to combine.
- Add finely chopped, cooled bacon to the butter and fold in by hand. Allow butter to set in the fridge.
- When you're ready to eat, let butter come to room temp for 15-20 minutes so it's nice and soft. I love to warm my corn muffins up in the microwave for 20 seconds before eating as well.
- Store in an airtight container in the fridge for up to 5 days. Enjoy!
Nutrition
Calories: 255kcalCarbohydrates: 27gProtein: 5gFat: 14gSaturated Fat: 4gCholesterol: 39mgSodium: 393mgPotassium: 97mgFiber: 2gSugar: 9gVitamin A: 188IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!