Bacon-Scallion Corn Muffins with Cheddar Cheese
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Makes 12 muffins
Ingredients
8 ounces (227 grams) grated cheddar cheese (2 cups)3 slices bacon (about 3 ounces/85 grams), cut into ½-inch pieces10 - 12 medium scallions, sliced thin, (about 1 ¼ cups)¾ teaspoon table salt ⅛ teaspoon ground black pepper 2 cups unbleached all-purpose flour 1 cup fine-ground, whole-grain yellow cornmeal (4 ½ ounces/128 grams)1 ½ teaspoons baking powder 1 teaspoon baking soda 2 large eggs ½ cup granulated sugar 8 tablespoons unsalted butter (1 stick), melted¾ cup sour cream ½ cup milk
Before You Begin
Because these muffins contain bacon, store leftovers in the refrigerator wrapped in plastic. Bring them to room temperature or re-warm the muffins before serving.
Instructions
- Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 teaspoon salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar over each mound of batter. Do not level or flatten surface of mounds.
- Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Time
1¼ hoursYield
Makes 12 muffinsIngredients
8 ounces (227 grams) grated cheddar cheese (2 cups)
3 slices bacon (about 3 ounces/85 grams), cut into ½-inch pieces
10 - 12 medium scallions, sliced thin, (about 1 ¼ cups)
¾ teaspoon table salt
⅛ teaspoon ground black pepper
2 cups unbleached all-purpose flour
1 cup fine-ground, whole-grain yellow cornmeal (4 ½ ounces/128 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 large eggs
½ cup granulated sugar
8 tablespoons unsalted butter (1 stick), melted
¾ cup sour cream
½ cup milk
Test Kitchen Techniques
Ingredients
8 ounces (227 grams) grated cheddar cheese (2 cups)
3 slices bacon (about 3 ounces/85 grams), cut into ½-inch pieces
10 - 12 medium scallions, sliced thin, (about 1 ¼ cups)
¾ teaspoon table salt
⅛ teaspoon ground black pepper
2 cups unbleached all-purpose flour
1 cup fine-ground, whole-grain yellow cornmeal (4 ½ ounces/128 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 large eggs
½ cup granulated sugar
8 tablespoons unsalted butter (1 stick), melted
¾ cup sour cream
½ cup milk
Test Kitchen Techniques
Ingredients
8 ounces (227 grams) grated cheddar cheese (2 cups)
3 slices bacon (about 3 ounces/85 grams), cut into ½-inch pieces
10 - 12 medium scallions, sliced thin, (about 1 ¼ cups)
¾ teaspoon table salt
⅛ teaspoon ground black pepper
2 cups unbleached all-purpose flour
1 cup fine-ground, whole-grain yellow cornmeal (4 ½ ounces/128 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 large eggs
½ cup granulated sugar
8 tablespoons unsalted butter (1 stick), melted
¾ cup sour cream
½ cup milk
Test Kitchen Techniques
Why This Recipe Works
To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-bread method of mixing, combining melted instead of creamed butter with sugar, eggs, and flour, which gave the muffins good height and a substantial crumb. Finally, we mixed in sour cream, which contributed moisture and a tender texture.
Before You Begin
Because these muffins contain bacon, store leftovers in the refrigerator wrapped in plastic. Bring them to room temperature or re-warm the muffins before serving.
Instructions
- Fry bacon in small skillet over medium heat until crisp and golden brown, about 5 minutes. Add scallions, 1/4 teaspoon salt, and ground black pepper; cook to heat through, about 1 minute. Transfer mixture to plate to cool while making muffins.
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Stir 1 1/2 cups grated cheddar cheese and bacon/scallion mixture into wet ingredients. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Sprinkle a portion of additional 1/2 cup cheddar over each mound of batter. Do not level or flatten surface of mounds.
- Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
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