Bacon & Sriracha Corn Muffins Recipe – homemade corn muffins with bacon and a swirl of Sriracha. Great with soups, stews and grilled meats.
We’ve been making these Bacon and Sriracha Corn Muffins a lot lately. They are are great with grilled chicken, pork chops, soups, anything really. They are also super simple to make! Just a few simple ingredients and you have a great side with dinner.
Despite having a teaspoon of Sriracha in each muffin, they weren’t spicy (in our opinion). If you are worried about the heat, feel free to reduce the Sriracha to ½ teaspoon. Either way, they will be delicious!
Yield: 12 muffins
Bacon and Sriracha Corn Muffins
prep time: 5 MINScook time: 20 MINStotal time: 25 mins
1 cup yellow cornmeal
1 cup flour
1 tsp baking powder
1 tsp baking soda
2 Tbsp sugar
1 cup buttermilk
⅓ cup vegetable oil
⅓ cup cooked, crumbled bacon
12 tsp Sriracha
Preheat oven to 400ºF. Spray muffin pan with cooking spray and set aside.
In a bowl, combine cornmeal, flour, baking powder, baking soda and sugar. Whisk in egg, buttermilk and oil until well combined. Stir in bacon.
Scoop batter into prepared muffin pan. Top each muffin with 1 teaspoon of Sriracha and swirl into the muffin with a knife or toothpick.
Bake 20-25 minutes, until golden brown and a toothpick inserted into the middle comes out clean (just crumbs, no batter).