Maple Bacon Corn Muffins – these moist muffins are bursting with flavor! Easy to make and delicious. The batter is filled with bacon bits and maple flavor, making them the perfect brunch or breakfast recipe!
I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation
Maple Bacon Corn Muffins
I love muffins! Any flavor, any size, anytime. Corn Muffins for me were always a hit and miss. Sometimes they’d be perfect and sometimes they were too dry and crumbly. Now through some recipe testing, I finally achieved the perfect one: Maple Bacon Corn Muffins. They are flavorful, moist and addicting. Perfect for breakfast or brunch.
The batter is filled with bacon pieces and sweetened with pure maple syrup (not the fake kind) and the combination of sweet, salty and smokey is both delicious and surprising. I used PAN Cornmeal instead of regular cornmeal and the result is a finer crumb that will not dry out and won’t give out a wonky texture.
Here in Miami, people are not really into brunch like New Yorkers are, where brunching is a culture. I really love slowing down on Sundays and just relaxing with friends and family while eating delicious breakfast food at noon. It’s a great plan and a good excuse for pigging out. Since Miami is not on board with this idea, I cook my brunch at home. Omelette, Maple Bacon Corn Muffins, a mimosa and I’m good to go 🙂
A couple of weeks ago, I made a delicious Polenta and used PAN Cornmeal too. By baking these muffins, you can see how versatile this product is! You can bake, use it as a breading (fish, chicken, pickles, tomatoes), empanadas, arepas, etc. It’s a product I grew up with in South America and I am so excited that is now available in the USA. To find more recipes using PAN Cornmeal head on over here.
I hope you can try this delicious Maple Bacon Corn Muffins at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 cup of PAN Cornmeal
- 1 cup all-purpose flour
- 1/2 cup unsalted butter melted
- 2 teaspoons baking powder
- 1/2 cup of sugar
- 2 tablespoons pure maple syrup
- 3/4 cup heavy cream
- 1/2 ts baking soda
- 4 Bacon strips cooked and chopped
- 1 teaspoon salt
- 2 large eggs lightly whisked
Preheat oven to 400 degrees Fahrenheit
Line muffin papers into a muffin tin
In a bowl, mix the baking soda, flour, corn flour, baking powder and salt
In another bowl ,add the eggs and mix with the sugar. Add the maple syrup and the cream. Mix with a wooden spoon
Dump the dry ingredients into the wet ones and mix 2-3 times or until combined. DO NOT OVERMIX
Finally mix in the bacon strips
Using a spoon or an ice cream scoop, fill the muffin papers with the batter
Bake for 15-20 minutes or until the tops have browned