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Muffin + Smoked Pork Jowl = Crack Muffin

crack muffin...eat and you're addicted

I wish I had a dime for every time I’ve thought “this would be so much better with bacon”. It is an almost universal thought among devotees of pork fat that the inclusion of bacon or some other smoked pork product, will make anything better. These muffins certainly prove the truth of that cliche…they’re crack muffins…sweet, savory, smoky, porky…a complete roll through the omnipotent tastes that make life here on earth something special. When you’re done eating one, you’ll start looking for the next one immediately…no restraint, no control, you’ll just have to have another.

eat me, eat me

Smoked Pork Jowl Muffins with Maple Glaze

1 1/2 cups of all purpose flour
1/2 cup of coarse cornmeal
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup half and half
1/4 plain yogurt
1/3 cup butter, melted
1/4 cup of finely grated mild cheddar
1/2 cup pork jowl, 1/4″ dice
confectioners sugar
maple syrup

Preheat oven to 400 F. Cook the smoked pork jowl in a heavy skillet over a medium flame. When it’s crispy but still chewy remove it from the pan and drain on a paper towel.

Sift the flour, corn meal, baking powder, baking soda, and salt together. Add the sugar to the butter and stir to dissolve. Add the egg, half and half, yogurt, and cheddar to the butter mixture. Stir to combine. Fold the wet ingredients into the dry ingredients. Add the pork jowl and mix lightly. Don’t over mix.

Spoon into muffin cups and bake for about 12 to 15 minutes or until a knife inserted into a muffin comes out clean.

Mix up a glaze with confectioners sugar and maple syrup and once the muffins are warm but not hot drizzle them with the glaze.

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May 27, 2007 | Filed Under Local, Wisconsin, baking, breakfast, food, pork jowl, quick and easy, recipe, sweets 

comments

12 Responses to “Muffin + Smoked Pork Jowl = Crack Muffin”

  1. Katiez on May 27th, 2007

    We have a ham truck that comes around 2 or 3 times a year. He raises and cures all of his own pork products…. and we get to sample from the back of the truck!
    We have a bread truck, to but that’s twice a week and no samples…

  2. Sarah on May 27th, 2007

    Damn, that is some crazy muffins. Funny, I just saw a recipe on slashfood for maple-bacon muffins that made my tummy rumble as well.

  3. Brilynn on May 29th, 2007

    I couldn’t agree more, bacon makes everything better!

  4. Doug on May 29th, 2007

    I’m not sure you’re allowed to post a recipes for muffins that look this good.

  5. splatgirl on May 30th, 2007

    As if I had any self control to begin with, particularly when it comes to the B word. Um, no. And these sound much, much too yummy. I’ve always said, sugar and pork fat are my two favorite food groups.
    Thanks for the recipe!

  6. vanessa on May 31st, 2007

    Katiez, we have a milkman…but more about that in a future post.

    sarah, I’m sure I saw that and it influenced me…as in, man I gotta have me some of those!

    Brilynn, absolutely!

    Doug, welcome to my world of indulgence!

    splatgirl, me too and you’re welcome.

  7. lee on June 22nd, 2007

    Okay, I guess I better email the Renger’s right quick and tell them to bring me a jowl!

  8. Red Icculus on January 15th, 2008

    I made these the other day and they are AMAZING. Thank you so much for the recipe.

  9. webmaster@trashyeats.com on February 10th, 2008

    I made these and they will be on http://trashyeats.com soon. I love this recipe and your website.

  10. vanessa on February 11th, 2008

    Red Icculus and Trashyeats…I’m glad you made them. I need to make them again because everyone in the family wants one. Thanks for the comments.

  11. alice on October 26th, 2008

    I live on the East Coast and dont know if/where i can get smoked pork jowl. can i substitute bacon, or do you know where i can get the real thing?
    thanks!

  12. Casey on October 30th, 2009

    I made these tonight because I bought some guanciale the other day and also wanted to make corn bread. combined the two and am bringing them to a 10K race tomorrow morning for an after run treat. Thanks for the recipe. I plan to blog about them tomorrow.

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