Corn and Bacon Muffins with Herb Butter

Since my younger son is of age I work fulltime. I hardly find the time to cook during the week, even less to blog about it. After 10 years of blogging I have a large collection of tried and tested recipes. The I♥CC helps me to blog at least once a week a new recipe. This week including some special finishing touches

Corn and Bacon Muffins with Herb Butter

Corn and Bacon Muffins with Herb Butter

The herb butter gives the muffins the special finishing touch melting into the warm muffins. They also taste the next day after reheating in the oven for a lunch at work.

Corn and Bacon Muffins with Herb Butter

Yield:12 muffins

Corn and Bacon Muffins with Herb Butter (2)

Corn and Bacon Muffins with Herb Butter. They are the perfect grab-and-go breakfast, easy lunch and fast snack. Served warm, with herb butter they are just heaven


  • 360 grams streaky bacon, coarsely chopped
  • 310 grams all-purpose flour
  • 8 grams baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 280 ml milk
  • 3 eggs, size M
  • 100 – 125 grams sharp cheddar cheese, grated
  • 165 grams corn kernels, from 1 cob, I used frozen
  • 5 tablespoons chives, coarsely chopped

Herb Butter

  • 125 grams butter, softened, in Germany it’s usually unsalted
  • 3 teaspoons fresh chives, chopped
  • 3 teaspoons parsley, chopped
  • sea salt
  • black pepper, freshly ground


ISBN 978-0307408747 *

modified from inspired by:
Relaxed Cooking with Curtis Stone:
Recipes to Put You in My Favorite Mood
ISBN 978-0307408747 and
Curtis Stone Website


  1. to make the muffins:
    Preheat the oven to 200°C.
  2. In a large heavy sauté pan, cook the bacon over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels. Reserve the bacon drippings.
  3. Brush a 12-hole medium muffin tin generously with some of the bacon drippings from the pan, and set aside 80 ml = 70 grams of the remaining bacon pan drippings to cool slightly.
  4. In a large bowl, whisk the flour, salt, and cayenne pepper to blend. In another large bowl, whisk the milk, eggs, and reserved bacon pan drippings to blend, then stir in the bacon, 75 grams cheese, the corn kernels, and the chives. Stir the milk mixture into the flour mixture just until blended.
  5. Spoon the batter into the prepared muffin tin, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining cheese.
    Bake for about 18 – 20 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.
  6. to make the herb butter while baking:
    In a medium bowl, mix the butter, chives, and parsley to blend. Season to taste with salt and pepper.
  7. to serve:
    Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with the herb butter.
  8. Spread the butter over waxed paper or baking paper and roll it into a small log and refrigerate until set. Alternatively, you could serve the butter immediately.

total time: 1 h
preparation time: 20 minutes
cooking/baking time: 26 minutes

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Finishing Touches!
For all other great Finishing Touches! recipes visit the I heart cooking clubs site 

more Curtis Stone recipes

more savoury muffins at Küchenlatein:

9 thoughts on “Corn and Bacon Muffins with Herb Butter

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  4. Kim

    These muffins have been on my radar ever since I laid eyes on them in the cookbook. They look perfect in every way. I’d love to have one with some herb butter slathered on top.

  5. Pingback: Zusammenfassung der Woche ab 05.09.2016 | Iron Blogger Kiel

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