Loaded Cornbread Muffins

13 ingredients
3 steps

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups heavy whipping cream
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse sea salt
  • Add in
  • 1/4 cup canned sweet corn, drained
  • 1/4 cup bacon, crumbled
  • 1/4 cup extra-sharp cheddar cheese
  • 1 bunch green onion, thinly sliced

Directions

  1. 1
    Preheat oven to 350 degrees fahrenheit. Grease 24 standard muffin cups or line with muffin wrappers and set aside.
  2. 2
    Add all ingredients except the add in ingredients into bowl of a stand mixer, using paddle attachment. Mix at medium speed until ingredients are combined and not lumpy. Stir the remaining add in ingredients until combined.
  3. 3
    Using a large-sized scoop, fill the muffin cups about 2/3 full with the batter (one scoop of batter per muffin tin). Bake muffins in preheated oven for 12 to 15 minutes or until light brown.

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