Name: Bacon-Cheddar Muffins
Ingredients: 3/4 cup cornmeal; 6 tbsp unsalted butter, cubed, at room temperature; 2 tbsp sugar; 1 1/2 tsp kosher salt; 3 eggs; 3/4 cup all-purpose flour; 6 tbsp rye flour; 1 1/2 tbsp baking powder; 1/2 cup plus 1 tbsp canola oil; 3 tbsp plus 2 tsp maple syrup; 1 cup plus 2 tbsp buttermilk; 1/2 cup diced cheddar (1" cubes) plus 1/4 cup grated; 6 tbsp grated Parmesan, divided; 11 slices cooked bacon, coarsely chopped; 1 1/2 tbsp bacon fat, cooled; 1/4 cup fresh chives and/or parsley, finely chopped; chopped rosemary, for garnish

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Bacon-Cheddar MuffinsMatt Armendariz

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

Recipe notes

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Recipe notes

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Good Morning, Muffins!