Bacon Corn Muffins With Savory Cream-Cheese Frosting
Brian Boitano's surprising mix of savory and sweet.
For Muffins: 8 strips bacon Nonstick cooking spray 3/4 cup all-purpose flour 1/2 cup cornmeal 3/4 teaspoon salt 2 teaspoons baking powder 2 tablespoons brown sugar 3/4 cup milk 1 egg 3 tablespoons butter, melted 1 tablespoon reserved bacon fat
For Frosting: 8 ounces cream cheese, softened 2 tablespoons honey 1 tablespoon hot sauce 1 bunch chives, sliced
Special Equipment: 2 (24-count) nonstick mini muffin tins Pastry Bag
Preheat oven to 375 degrees F.
Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces.
Get the best of The Beast delivered right to your inbox
By clicking “SUBSCRIBE” you agree to our Terms of Use and Privacy Policy.
Spray a 24-count mini-muffin tin with nonstick cooking spray and set aside.
In a large bowl, combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl, whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4ths of the chopped cooked bacon, reserve remaining 1/4th for a garnish.
Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4th of the way up. Bake in oven for 10 to 12 minutes or until a toothpick inserted into the muffins comes out clean. Allow to cool completely before icing.
While muffins are cooling, in a medium bowl beat the cream cheese, hone,y and hot sauce with a hand mixer until soft and combined. Add 3/4th of the sliced chives, reserve remaining 1/4th for a garnish. Mix until well combined.
Transfer mixture to a pastry bag and snip off the end.
Once the muffins have cooled, pipe a small amount of the cream-cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
Yield: 24 muffins Prep Time: 35 minutes Cook Time: 22 minutes Ease of preparation: intermediate
Brian Boitano is an Olympic champion figure skater and the host of the new Food Network show, What Would Brian Boitano Make?
See more of our coverage in your search results.
Got a tip? Send it to The Daily Beast here.
Register below to read this article for free or subscribe
to unlock unlimited access to The Daily Beast.
Monthly
$1
First month then $5.99/month
Annual
$35
First year then $59.99/year
Premium
$79
First year then $119.99/year
*Substack access provided by the next business day, using your subscription email. Choosing the Premium plan constitutes your permission to share your subscription email with Substack and your agreement to Substack’s Privacy Policy.
Already have an account? Sign In
Looks like you already have a subscription!
You're all set!
Thanks for subscribing.