These are some giant muffins. Like jumbo status muffins. You can’t really tell in the photo but these aren’t your regular standard cupcake sized muffins. These are more like eat one for breakfast and you’ll be good for lunch and dinner type of muffins. Okay, that’s an exaggeration, but you get the picture. I bake them off in a jumbo muffin pan so even though we only end up with six muffins in the end, they are really satisfying so you actually don’t need that many. They’re fill you up muffins that will get you ready for the day, making it more productive for you. Plus did I mention that they are made up of homemade cornbread batter studded with bacon, cheese, scallions, jalapeños with an egg in the middle? You can’t really go wrong with any of those ingredients.
Seeing as this is the first post of the New Year (Happy New Year btw), I think that one of our New Year’s resolutions should be to eat breakfast regularly. I don’t know about you, but I’m really bad about eating breakfast during the week. Sometimes I’m too busy so I end up just skipping it. That’s no bueno, so I decided that this year I want to be better about that. These Cornbread Breakfast Muffins are my answer to that resolution. They freeze well, so making them in advance will save use all a bunch of time. Just in case these muffins aren’t cutting it for you, try out these Steak and Avocado Breakfast Burritos are a great alternative, as well as this Breakfast Pie, Roasted Tomato Breakfast Tart, Breakfast Grilled Cheese, Breakfast BLTs, or Steak and Egg Breakfast Sandwiches. Now, there’s really no excuse not to eat a decent meal in the morning. Let’s work together to be better about eating breakfast this year. Deal?
This muffin recipe is what they call a quick bread recipe. Meaning that you can make it quickly and eat it even faster. So in a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and chili powder.
**Note: The chili powder is completely optional, depending on if you like a little kick in your muffins. Keep in mind that there is also chopped jalapeño going in as well. You can add as much or as little of the chili powder as you’d like!**Set the dry ingredients off to the side, and then whisk together the buttermilk, sour cream, eggs, and melted butter until well combined.
**Tip: Whenever I’m baking cakes or muffins or cupcakes, I always use buttermilk in place of the whole milk that the recipe calls for. Buttermilk prevents the cake from getting dry! If you don’t have buttermilk though you can definitely just use whole milk instead.**Make a well in the center of the dry ingredients and then pour in the wet ingredients. Stir with a wooden spoon until just incorporated. Try not to over-mix the batter at this point, so be gentle when you’re stirring it together. Add in the shredded cheese, chopped jalapeño (optional), scallions, and crispy bacon and fold into the batter until well incorporated.
**Tip: Feel free to use whatever cheese you have on hand. It doesn’t necessarily have to be cheddar, Monterey or pepper jack would be great as well.**Line a jumbo muffin pan with paper liners (the jumbo kind so that it fits into the pan) and then lightly grease the top of the muffin pan. Spoon a bit of the batter into the bottom of each cavity. Crack and egg into each and then gently and oh so carefully (so as to not break the yolk) spoon more batter on top.
**Tip: The best way to go about this is to use a small ice cream scoop. Place about three scoops of batter on top of each egg. Then take a small offset spatula or butter knife and spread it out evenly over the top.**Keep in mind that the egg whites might ooze out a little bit from around the edges of the top, but that’s totally fine. It’s also okay for the batter to go all the way to the top of the muffin cavity. Bake in a preheated 350 degrees F until puffed up, golden brown, and a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove the muffins from the oven and let cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely. Serve the muffins warm with hot sauce on the side or ketchup if you’re like me and have fostered a love affair with the stuff since forever. Some people really like honey with cornbread, and to that I say, go ahead and drizzle honey on these as well if you want a bit of salty and sweet. Plain is good too, so right out of the oven just by themselves will be great as well. If you have any muffins leftover, you can wrap them in plastic wrap or place them in a large resealable plastic bag, and kept in the fridge for up to 2 days. They can also be frozen for up to 3 months, and thawed in the fridge overnight. Then rewarmed in a preheated 325 degree F oven for about 5 to 8 minutes. If you want to keep these muffins vegetarian, you can omit the bacon. They’ll still be loaded with flavor. You can also stir in about 3/4 cup thawed frozen corn kernels. OR you can substitute the bacon for crumbled breakfast sausage instead. That’s the great thing about these muffins, they’re really versatile and can be switched up a bunch of different ways. The egg whites sort of disappeared in some of the muffins so I think it would be interesting to play around with these muffins the next time I make them. I think that soft boiling and peeling them beforehand would work. Then I could just place the eggs in the muffin pan and pour the batter over each muffin. If someone wants to try that soon and let me know what happens leave a comment below! I’ll also make them again soon and see what the outcome is!
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/4 teaspoon chili powder
- 1 1/4 cups buttermilk
- 1 cup sour cream
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 8 large eggs
- 6 strips crispy bacon, chopped
- 1 cup shredded cheddar cheese
- 1 small jalapeño, seeded and chopped
- 4 scallions, thinly sliced
- Preheat oven to 350 degrees F. Line a jumbo muffin pan with jumbo paper liners, set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and chili powder until well combined. In a large measuring glass, whisk together the buttermilk, sour cream, butter, and 2 large eggs until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold together until just combined, being careful not to over-mix. Add the bacon, cheese, jalapeño and scallions to the batter. Fold until well incorporated.
- Pour a little bit of batter onto the bottom of each muffin liner. Then crack an egg into each and top with more batter to cover the eggs. Spread the batter over the top in an even layer, with a small offset spatula or butter knife. Bake until golden brown and puffed up, and a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove from the oven and let cool in the pan for about 10 minutes.
- Serve warm with hot sauce or ketchup on the side. Leftovers can be stored in the fridge for 2 days or frozen for about 3 months. Enjoy!
- Yield: 6 giant muffins
- *Alternately you can soft boil the eggs, allow them to cool and then peel them. Place one egg into each muffin cavity and pour the batter over each soft boiled egg. Bake as directed.