Cheesy Bacon and Corn Muffins …

Cheesy Bacon and Corn Muffins 001

I baked a batch of these just after lunch today so the kids could come home from school and uni to a yummy afternoon tea that would keep them going until dinner. I also love that it presents an opportunity to sit down quietly with the girls and have a chat and catch up about our day before they settle down for homework and assignments. In winter I’ll serve some hot chocolate and in summer, a nice cool drink. I love it and I hope you enjoy these yummy muffins.

Cheesy Bacon and Corn Muffins …
Prep time
Cook time
Total time
Serves: 12
Ingredients …
  • 5 pieces shortcut bacon, diced
  • 1 ¾ cups self-raising flour
  • 2 cups grated cheese (tasty is preferable but mild is ok)
  • 1 ½ cups milk
  • 1 egg
  • 2 tablespoons butter, melted
  • ¾ cup corn kernels
Method …
  1. Preheat oven to 200C and lightly grease a 12-hole muffin tray.
  2. Saute bacon in a non-stick frying pan for a couple of minutes or until just crisp. Allow to cool.
  3. Sift self-raising flour into a bowl, add cheese and stir to combine.
  4. Whisk milk, egg and butter together.
  5. Add this mixture to the flour with the corn and bacon and mix together until just combined.
  6. Divide mixture evenly between muffin holes and bake for 19 – 21 minutes until golden. Test that the muffins are cooked by inserting a skewer into a muffin, the skewer should come out cleanly.
  7. Place muffins on a wire rack to cool.

Clever Tricks, Tips and Hints …

  • The self-raising flour can be substituted with gluten free self-raising flour if needed.
  • These muffins can be stored in the fridge in an air-tight container for 2 – 3 days or alternatively can be frozen for a couple of months.
  • Tasty cheese is preferable when making these muffins, however, mild cheese works perfectly fine if that’s all you have in the fridge.


  1. What a lovely ritual shared over food! ?

    • It doesn’t happen every day but most. It is a time of the day I look forward to and I think the kids really enjoy it as well!

  2. Hi sandie, another successful recipe. Today I made a batch to put in the freezer for school lunches. Unfortunately they didn’t make it to the freezer. They have been a huge hit with the whole family!!! Will be making another batch tomorrow. Thank you!!

    • Thank you Maz, I’m so pleased the whole family enjoyed the muffins … although it might be a good idea to make a double batch or they may never make it into the freezer (haha!). Very soon I’ll be sharing my favourite recipe for Toblerone Muffins so you won’t want to miss that one!