Bacon and Scallion Corn Muffins

Name: Bacon and Scallion Corn Muffins
Ingredients: 1 teaspoon hot sauce; 8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces; 1 1/3 cups buttermilk, at room temperature; 2 large eggs, at room temperature; 1 1/3 cups yellow cornmeal (about 7 ounces); 1 1/3 cups all-purpose flour (6 to 6 1/2 ounces); 1/3 cup sugar; 1 tablespoon baking powder; 3/4 teaspoon fine salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes; 5 large scallions (green onions), chopped