For an extra layer of flavor, consider adding a pinch of cayenne pepper to the dry ingredients. Fresh corn kernels, cut from the cob, can be used in place of canned corn. Blanch them briefly before adding to the batter. These muffins are best enjoyed warm or at room temperature. They can be stored in an airtight container for up to 3 days. Try adding shredded cheddar cheese for a cheesy variation. If you don't have wheat germ, you can substitute with flaxseed meal or oat bran. For a vegetarian option, replace the bacon with sun-dried tomatoes or roasted red peppers.
Savory Breakfast Muffins
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS211
Wake up your taste buds with these delectable, savory muffins! A delightful departure from the ordinary, these muffins pair the smoky richness of bacon with the sweet, creamy goodness of corn for a breakfast experience that's both satisfying and unforgettable.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol48 mg
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Fiber1 g
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Protein5 g
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Saturated Fat5 g
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Sodium394 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin by lightly greasing it with butter or lining it with paper liners. (5 minutes)
02 Step
Recipe View Place bacon in a cold skillet. Cook over medium heat, rendering the fat slowly and evenly, until crispy. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat. Once cooled, crumble the bacon into small pieces. (15 minutes)
03 Step
Recipe View In a large bowl, whisk together the flour, baking powder, baking soda, sugar, wheat germ, and salt. (3 minutes)
04 Step
Recipe View In a separate bowl, combine the eggs, milk, corn, melted butter, vegetable oil, and reserved bacon fat. Add the crumbled bacon. (2 minutes)
05 Step
Recipe View Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are perfectly fine. (2 minutes)
06 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about two-thirds full. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the muffins are golden brown. (20-25 minutes)
08 Step
Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Dovie Metz
Mar 8, 2025I love that these aren't too sweet. Perfect for a savory breakfast.
Kip Boyer
Nov 22, 2024These muffins were a hit at my brunch! Everyone loved the bacon and corn combination.
Mose Walter
Aug 22, 2024So easy to make, and a great way to use up leftover bacon. Thanks for the recipe!
Barney Lockman
Jun 5, 2024I found the muffins a bit dry. Next time, I'll add an extra tablespoon of milk.
Bethel Vonrueden
Oct 26, 2023I added cheddar cheese as suggested, and it was amazing! Definitely making these again.