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Bacon corn muffins on a cooling rack.
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5 from 1 vote

Mini Bacon Corn Muffins

Crispy, sweet and salty, the perfect bite size snack recipe for any occasion!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 30 mini muffins
Calories: 109kcal
Author: Vanessa


  • ½ cup melted butter
  • ½ cup of sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ½ teaspoon baking soda
  • ½ teaspoon of salt
  • 8 bacon strips


  • Preheat oven to 375 degrees. Grease mini muffins pan using baking spray.
  • Cut bacon into small pieces and cook in a small pan until crispy. Set aside to cool.
  • In a bowl, combine flour, cornmeal, baking soda and salt.
  • In a separate bowl, mix together butter and sugar. Add the eggs and combine. Mix in the buttermilk.
  • Then, add the dry ingredients to the wet ingredients and mix well. Add ⅔ of the bacon to the batter and combine using a spoon.
  • Add spoonfuls of the batter into each mini muffin cup. Place small pieces of the leftover bacon on top of the batter in each mini muffin cup.
  • Bake for 10-12 minutes or until golden brown. Take out of the oven and let cool in pan for 5 minutes before transferring to a wire rack.


Adapted from Iowa Girl Eats.


Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 136mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 126IU | Calcium: 12mg | Iron: 1mg