Recipe for Buttermilk Bacon Muffins

Recipe for Buttermilk Bacon Muffins

Buttermilk Bacon Muffins

Apples and smoky bacon are a wonderful combination anytime, and they make a good-tasting muffin, too.
Serve these for breakfast with fried or scrambled eggs or with a bowl of hot cereal. Store leftover muffins in the refrigerator.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 3 minutes
Total Time 38 minutes
Course Breakfast, Side Dish, Soup
Cuisine American, Chinese, French, Italian
Servings 12 Standard muffins
Calories 161 kcal


  • Oven
  • Frypan
  • Medium bowl
  • Small bowl
  • Toothpick
  • Blender


  • 1 cup (8 fl oz/250 ml) water, boiling
  • ½ cup (2 ½ oz/75 g) yellow cornmeal
  • 1 teaspoon salt
  • 2 cups (10 oz/315 g) all- purpose (plain) flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 1 cup (8 fl oz/250 ml) buttermilk
  • 1 egg
  • 1/3 cup (3 oz/90 g) unsalted butter, Melted


  • Preheat an oven to 400˚F (200˚C).
  • Butter standard muffin tins.
  • In a frying pan, fry the bacon until crisp.
  • Remove to paper towels to drain and cool.
  • Crumble the cooled bacon and set it aside.
  • In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a small bowl whisk together the buttermilk, oil, and egg until smooth.
  • Add to the combined dry ingredients, along with the apple and the reserved bacon, and stir just until blended.
  • Spoon into the prepared muffin tins, filling each cup about three-quarters full.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
  • Cool in the tins for 3 minutes, then remove.


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Keyword Buttermilk Bacon Muffins
Recipe for Buttermilk Bacon Muffins
Buttermilk Bacon Muffins

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