Bacon-Peanut Butter Cornbread Muffins

Total Time:Prep: 25 min. Bake: 20 min.

Recipe by Shannon Kohn, Murrells Inlet, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 14, 2023

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

buttermilk

Substitute 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup for each cup of buttermilk. Stir, then let stand 5 minutes. Or use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
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Bacon-Peanut Butter Cornbread Muffins

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Yield:6 muffins
Prep:25 min
Cook:20 min
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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
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Directions

  1. 1
    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.
  2. 2
    In a large bowl, beat muffin mix, buttermilk and eggs. In a microwave-safe bowl, 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.
  3. 3
    Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

Nutrition Facts

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