Mini Bacon Corn Muffins with Savory Cream Cheese Frosting
I LOVE the Holidays!! And no, I’m not being sarcastic, I just happen to be one of those crazy people that loves all the planning and cooking and decorating-very exciting 🙂 However I timed birthing my first child very wrong (if only she hadn’t come two weeks late…) so that she’s right in the middle of the hustle and bustle. Her birthday isn’t until next week but we’re having a party this weekend so I’ve been super busy baking and shopping and decorating for that!
I wouldn’t want to leave you hanging all weekend though so I figured I’d continue with another savory post to close out the week. I started making these 2 years ago and they became an instant hit. I still haven’t completely nailed down a “perfect” corn muffin recipe but this is the closest I’ve found and they sure are good. These are one of our Thanksgiving dinner hors d’hoeuvres because they are just so cute when done bite-size 🙂 Corn muffins and bacon were made for each (I mean what doesn’t go with bacon!) but the frosting is what makes them. It’s rich, slightly sweet from honey with a little bit of a bite from a good hot sauce (I like to use a thai spicy chili sauce) and great flavor from the chives. You might just want to double the recipe because you’re guaranteed to eat quite a few while making them!
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg yolk
5 slices of bacon cooked and cooled and roughly chopped
8 ounces cream cheese
2 tablespoons honey
1 tablespoon hot sauce
1 bunch of chives sliced
1. Preheat oven to 400 degrees (F). Line a mini muffin pan with liners and set aside.
In a medium mixing bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda and salt.
2. In another mixing bowl whisk together the buttermilk, melted butter, egg and egg yolk. Pour the wet ingredients into the dry ingredients and stir just until completely combined. Fold in the chopped bacon.
3. Divide the batter into the liners (about a tablespoon of batter in each muffin cup). Bake for 10 minutes or until a toothpick inserted in the middle comes out clean. Remove muffins to a wire rack to cool completely.
4. For the Frosting: Cream the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Add the honey and hot sauce and beat until combined. Add half of the chives. Frost each muffin and garnish with extra chive. Serve and enjoy!