Bacon Corn Muffins with Savory Cream Cheese Frosting

TOTAL TIME: 42 min
Prep: 20 min
Inactive Prep: --
Cook: 22 min
YIELD: 24 muffins
LEVEL: Intermediate


  • 2 tablespoons brown sugar
  • 3/4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 tablespoon reserved bacon fat
    • 8 ounces cream cheese, softened
    • 2 tablespoons honey
    • 1 tablespoon hot sauce
    • 1 bunch chives, sliced
      recipe tools


      Preheat oven to 375 degrees F.

      Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.

      Spray a 24-count mini muffin tray with non-stick cooking spray and set aside.

      In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish.

      Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing.

      While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined.

      Transfer mixture to a pastry bag and snip off the end.

      Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.

      Explore More On

      All Topics

      On TV

      ON AIR

      Get Cooking Channel on your TV.