Air Fryer Bacon-Peanut Butter Cornbread Muffins Recipe
Sweet-savory cornbread muffins infused with smoky bacon and swirls of creamy peanut butter, featuring a crispy exterior and tender crumb achieved through air fryer magic.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">120g fine cornmeal</li><li class="ingredients-single-item">120g all-purpose flour</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">180ml buttermilk (or 175ml milk mixed with 1 tablespoon lemon juice)</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">100g cooked and crumbled bacon (about 6-7 strips)</li><li class="ingredients-single-item">80g smooth peanut butter</li><li class="ingredients-single-item">15ml honey</li><li class="ingredients-single-item">Cooking spray for muffin cups</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Silicone muffin cups or metal muffin tin that fits in air fryer</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Microwave-safe bowl</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by cooking your bacon until crispy according to your preferred method. Allow it to cool completely on paper towels to absorb excess grease, then chop into small pieces. The bacon provides essential savory notes that will balance the sweetness in the muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small microwave-safe bowl, combine the peanut butter and honey. Heat for 15-20 seconds until just warm enough to easily stir together. This sweetened peanut butter mixture will create beautiful swirls throughout your muffins and provides a velvety texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Proper mixing of dry ingredients ensures even rising and consistent texture throughout your muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk the eggs until foamy, then add the buttermilk and melted butter, stirring until well combined. The acidity in buttermilk activates the baking powder, creating a lighter, more tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing develops gluten which can make your muffins tough, so aim for a slightly lumpy batter where no dry flour is visible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in 3/4 of the crumbled bacon, reserving the rest for topping. Each piece of bacon will create pockets of savory flavor throughout the cornbread.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your air fryer to 180°C for 3 minutes. While it's preheating, prepare your muffin cups by spraying them lightly with cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fill each muffin cup about 2/3 full with the cornbread batter. Add a teaspoon of the peanut butter-honey mixture to each muffin and use a toothpick or knife to swirl it gently through the batter. Top each muffin with a sprinkle of the reserved bacon pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working in batches if necessary, place the muffin cups in your air fryer basket with a little space between each for air circulation. The air fryer's rapid air technology will create a beautifully crisp exterior while keeping the interior moist.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake at 180°C for 10-12 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean with a few crumbs (but no wet batter). The peanut butter may leave some residue on your toothpick, which is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the muffins to cool in the air fryer basket for 2 minutes before transferring to a wire rack. This brief resting period helps the muffins set up so they don't fall apart when moved.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm for the ultimate experience! These muffins are delightful on their own, but feel free to add a pat of butter or a drizzle of honey for extra indulgence. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these cornbread muffins in a conventional oven instead of an air fryer?
Yes, you can bake these in a conventional oven at 190°C for 18-20 minutes. While they'll still taste delicious, you might not achieve the same uniquely crispy exterior that the air fryer provides. The air fryer creates a perfect contrast between crisp outside and tender inside.
What makes the combination of bacon and peanut butter work in cornbread?
The smoky, savoury bacon complements the creamy, slightly sweet peanut butter by creating a balanced sweet-savoury profile. This unexpected pairing works because cornbread's natural sweetness forms a perfect canvas for both flavours, while the textural contrast adds complexity to each bite.
How can I adapt this recipe for dietary restrictions like gluten-free or dairy-free?
For gluten-free muffins, substitute all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, replace buttermilk with plant-based milk mixed with 1 tablespoon lemon juice, and use dairy-free butter. The air fryer cooking method works perfectly with these substitutions.
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