Maple Bacon Cornbread Muffins

hello Leave a Comment

Sweet and savoury, just the way our family likes it! The combination of maple, bacon and cornbread is indulgent and filling, which is exactly what we’re looking for on a crisp fall evening. Bake a batch of these with Mirage, and enjoy them with our recipe for Spicy Chili tonight.

Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
Yield: 14 muffins


  • 225 g /1 1/4 cup cornmeal
  • 156 g / 1 1/4 cup all-purpose flour
  • 3 g / 1/2 tsp salt
  • 2 g / 1/2 tsp black pepper
  • 1 g / 1/4 tsp cayenne pepper
  • 1 g / 1/4 tsp ground cinnamon
  • 10 g / 2 tsp baking powder
  • 3 g / 1/2 tsp baking soda
  • 240 ml / 1 cup buttermilk
  • 120 ml / 1/2 cup unsweetened applesauce
  • 76 g / 1/3 cup Mirage margarine, melted
  • 80 ml / 1/3 cup pure maple syrup
  • 1 large egg
  • 8 slices bacon, cooked until crisp and crumbled (reserve 2 slices of crumbled bacon, for garnish)
  • 18 g / 3 tbsp green onions/chives, thinly sliced


  1. Preheat oven to 400℉ (200℃). Grease muffin tins with softened Mirage margarine.
  2. In a large bowl, whisk together the cornmeal, flour, salt, black pepper, cayenne, cinnamon, baking powder, and baking soda, until well-blended. Set aside.
  3. In a large measuring cup, whisk together the buttermilk, applesauce, melted Mirage margarine, pure maple syrup and egg.
  4. maple-bacon-cornbread-muffins-web-ready-hero-2-of-2

  5. Pour the liquid into the dry ingredients. Add in six slices of crumbled bacon and the chopped green onions or chives. Mix until just combined; make sure not to overmix!
  6. maple-bacon-cornbread-muffins-web-ready-hero-2-of-2


  7. Fill greased muffin tins about 3/4 of the way full. Sprinkle the tops of the muffins with the remaining 2 slices of crumbled bacon. Place into the preheated oven and bake for 15 to 18 minutes, or until a skewer inserted into the centre comes out clean.
  8. maple-bacon-cornbread-muffins-web-ready-hero-2-of-2

  9. Take out of the oven and allow muffins to cool in the tin, about 5 minutes, before carefully removing and allowing muffins to cool on a wire rack.
  10. Lightly brush the top of each muffin with maple syrup, sprinkle with green onions or chives and a pinch of cayenne. Serve warm.

Chef’s Tips:

  • For a simple buttermilk substitution: stir 1 tablespoon (15 milliliters) of white vinegar or lemon juice into 1 cup (250 milliliters) of milk. Let mixture stand at room temperature for about 5 minutes until slightly thickened.
  • Omit cayenne pepper, if desired.
  • Leftovers can be stored in an airtight container or wrapped well in plastic wrap and placed into the fridge or freezer. Place into a hot oven for a few minutes to warm up before serving.


Leave a Reply

Print Friendly, PDF & Email