Bacon-Thyme Corn Muffin Tops

Bacon-Thyme Corn Muffin Tops

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    Difficulty: Easy
    Total Time: 35 mins
    Makes: 12 muffin tops
    Bacon-Thyme Corn Muffin Tops
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    Muffin tops were a big thing on Seinfeld, and understandably so: They’re crunchy yet soft, and the best part of the muffin. They’re also the ideal item to dunk in bisque.

    What to buy: Muffin top pans can be found at specialty kitchen stores, but if you can’t get your hands on one, a regular 12-well muffin pan will work, too (baking times remain the same).

    This recipe was featured as part of our Festivus menu.

    Instructions

    1. 1Heat the oven to 400°F and arrange a rack in the middle. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside.
    2. 2Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps.
    3. 3In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth.
    4. 4Add wet ingredients to dry, stirring just until incorporated, about 1 minute. Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top.
    5. 5Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let sit in the pans 5 minutes before removing.
    • Bacon-Thyme Corn Muffin Tops
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