Mini Cheddar Bacon Cornbread Muffins with Magical Honey Butter
Delicious cornbread muffins studded with bacon, cheese and chives. Crumble them into some chili or eat plain with some magical honey butter. These mini muffins are the perfect quick side for soup night.
Ingredients
Mini Cornbread Muffins
- 2 cups all purpose flour 10 oz
- 1 cup cornmeal 5 oz see recipe notes
- ⅓ cup granulated sugar (change to 2/3 cup total if a sweeter muffin is desired) 3 oz
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk 12 oz see recipe notes for substitutions
- 2 eggs
- 8 Tablespoons unsalted butter melted and cooled
- 2-4 oz bacon (cooked and crumbled) 4-8 oz bacon uncooked see recipe note
- 1 small bunch chives
- 1 cup sharp cheddar cheese 3 oz
Magical Honey Butter
- 1 cup unsalted butter, softened
- ⅓ cup honey
- 2 Tablespoons powdered sugar
- ½ teaspoon salt
Instructions
Cornbread Muffins
- Cook the bacon, drain the grease, crumble and let cool.
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
- Grate the cheddar cheese and add to the dry ingredients.
- Using kitchen shears, cut the bunch of chives into small pieces over the dry ingredients. Whisk to combine.
- Add the bacon to the dry ingredients and mix to combine.
- To a large liquid measuring cup, add the buttermilk, cooled melted butter and eggs. Whisk to combine.
- Add the liquid ingredients to the dry ingredients and mix gently until just combined.
- Scoop small balls of muffin batter into a mini muffin tin. Bake in preheated oven for about 10-12 minutes until muffins spring back and are baked through.
Magical Honey Butter
- Using a handheld mixer or stand mixer, whip the softened butter until light and creamy.
- Drizzle in the honey and whip until fully incorporated. Add the powdered sugar and salt and whip for a few minutes until light and fluffy, scraping down the sides of the bowl as needed. Enjoy! Honey butter can be stored at room temperature, covered for a few days or refrigerated for longer storage.
Notes
Cornmeal: I prefer using white, finely ground cornmeal, typical in Southern cornbread. You can also substitute yellow cornmeal.
Buttermilk Substitution: I love using buttermilk in these muffins but if you're in a pinch you can substitute half sour cream and half milk, whisked together for the buttermilk.
Bacon: Cook the bacon and crumble into small pieces before using in the recipe. You can use more or less bacon based on your preference. The bacon can be made ahead of time, refrigerated and used cold in the recipe. You can also make these without the bacon, they are still delicious.
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