Bacon Corn Muffins with Spicy Cream Cheese & Chive Frosting
Submitted by happyhousewomen
Mini bacon cornbread muffins baked with real bacon fat, then piped with a spicy honey cream cheese and chive frosting. A savory bite-sized crowd-pleaser for parties.
YIELD
24 servingsPREP
18 minCOOK
25 minREADY
45 minThese little guys are the life of the party and they know it.
Bite-sized cornbread muffins studded with chopped bacon and enriched with a spoonful of rendered bacon fat get baked until golden, then cooled and topped with a piped swirl of cream cheese whipped with honey, hot sauce, and fresh chives.
Sweet, salty, spicy, creamy, crunchy. Every single bite hits all five notes.
They make 24 minis, which sounds like a lot until you watch a room full of people demolish them in ten minutes.
Chef Tips
- Don’t skip the bacon fat in the batter. It adds a smoky depth that butter alone can’t match.
- Let the muffins cool completely before piping the frosting. Warm muffins will melt it into a puddle.
- Adjust the hot sauce to your crowd. Half a tablespoon gives a gentle kick, but you can easily double it for heat lovers.
- Pipe the cream cheese with a large round tip or just snip the corner of a zip-lock bag. No fancy equipment needed.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Arrange bacon onto a baking sheet and bake until crisp, 11 to 13 minutes.
Put 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.
Coat a mini muffin tray with 24 mini cups with non-stick cooking spray, or greased with butter, or line with mini muffin papper.
In a large bowl, whisk together flour, cornmeal, salt, baking powder, and brown sugar.
In a separate bowl whisk the milk and egg.
Pour the milk mixture, melted butter and bacon fat into the dry ingredients, whisk until just incorporated.
Fold ¾ of the chopped cooked bacon into the batter, reserve remaining bacon bits for garnish.
Fill each muffin cup about ¾ of the way up.
Bake for about 11 minutes or until wooden stick inserted into the center comes out clean.
Let cool completely on a wire rack.
Meanwhile, in a bowl beat the cream cheese, honey and hot sauce with a electric mixer, until smooth and well mixed.
Beat in ¾ of the chives, reserve remaining for garnish, beat until well combined.
Place mixture to a pastry bag and snip off the end.
Once the muffins are cool, on top of each muffin, pipe the cream cheese mixture that is enough to cover the top.
Sprinkle reserved bacon bits and minced chives on top.
Serve and enjoy.
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