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Savory Pork and Beans Muffins You’ll Want to Try

Savory Pork and Beans Muffins

Tender corn muffins filled with undrained pork and beans and sharp cheddar cheese. This shortcut breakfast recipe makes 12 flavorful muffins in about 30–40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 8.5-ounce box Corn muffin mix, such as Jiffy
  • 1 15–16-ounce can Pork and beans, undrained
  • 1 Large egg
  • 1/2 cup Milk
  • 1/2 cup Shredded sharp cheddar cheese, divided
Optional Add-Ins
  • 2 tablespoons Finely chopped onion
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon Smoked paprika

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Grease a 12-cup muffin tin or fit it with paper liners.
  2. Whisk the egg and milk together in a medium mixing bowl until blended. Stir in the corn muffin mix just until the dry mix is moistened.
  3. Fold in the undrained pork and beans and about 1/3 cup of the shredded cheddar. Add the chopped onion, black pepper, or smoked paprika if using, mixing gently to keep the batter light.
  4. Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle the remaining cheddar over the tops.
  5. Bake for 18–22 minutes, until the tops are set and a toothpick inserted into the corn-muffin portion comes out without wet batter. Cool the muffins in the pan for about 5 minutes before removing.

Notes

Do not drain the beans because their sauce supplies moisture and seasoning. If the beans are exceptionally soupy, remove only 1–2 tablespoons of excess liquid. Mix gently and stop as soon as the dry ingredients are moistened to help prevent dense muffins.