Bacon-Peanut Butter Cornbread Muffins

Name: Bacon-Peanut Butter Cornbread Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 muffins.
Ingredients: 6 tablespoons softened butter, divided; 1/2 cup dry roasted peanuts, chopped; 1 package (2.1 ounces) ready-to-serve fully cooked bacon, finely chopped, divided; 1 tablespoon light brown sugar; 1 package (8-1/2 ounces) cornbread/muffin mix; 1/2 cup buttermilk; 2 large eggs, room temperature; 1/4 cup creamy peanut butter; 2/3 cup peanut butter chips; Caramel ice cream topping, optional

7 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 20 min.

Makes

6 muffins

My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. —Shannon Kohn, Summerville, South Carolina

Bacon-Peanut Butter Cornbread Muffins Recipe photo by Taste of Home

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Ingredients

6 tablespoons softened butter, divided
1/2 cup dry roasted peanuts, chopped
1 package (2.1 ounces) ready-to-serve fully cooked bacon, finely chopped, divided
1 tablespoon light brown sugar
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 large eggs, room temperature
1/4 cup creamy peanut butter
2/3 cup peanut butter chips
Caramel ice cream topping, optional

Directions

Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside.
In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 muffin: 590 calories, 38g fat (15g saturated fat), 94mg cholesterol, 818mg sodium, 45g carbohydrate (20g sugars, 5g fiber), 18g protein.