Name: Savory Bacon Jalapeño Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 48
Cuisine: US
Ingredients: Nonstick cooking spray; 1 cup yellow cornmeal; 2 tablespoons granulated sugar; 1 teaspoon baking soda; ¾ teaspoon sea salt; ½ cup finely minced jalapeño peppers (seeds removed for less heat); ½ cup finely minced yellow onion; 1 clove garlic, minced; 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled; 1 cup frozen corn kernels, thawed and drained; 1 cup buttermilk, well-shaken; 3 large eggs, lightly beaten; 5 slices thick-cut bacon, cooked until crispy and crumbled; 6 ounces Monterey Jack cheese, shredded

Delight in these savory, bite-sized corn muffins, where the sweetness of corn meets the smoky allure of bacon, the sharp zest of jalapeno, and the aromatic depth of onion. These golden morsels are perfect alongside a hearty bowl of chili or as a sophisticated addition to your game day spread.

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by lightly spraying 48 cups with nonstick cooking spray. (5 minutes)

02

Step

In a large mixing bowl, whisk together the yellow cornmeal, granulated sugar, baking soda, and sea salt. Stir in the minced jalapeños, onion, and garlic. Add the melted butter, ensuring it's not too hot, and mix until just combined. (5 minutes)

03

Step

In a separate bowl, combine the thawed corn, buttermilk, eggs, and crumbled bacon. Gently fold this mixture into the cornmeal mixture until just incorporated. Be careful not to overmix. Finally, fold in the shredded Monterey Jack cheese, reserving a small amount for topping if desired. (7 minutes)

04

Step

Using a 1-tablespoon cookie scoop or spoon, carefully fill each mini muffin cup about ¾ full with batter. If desired, sprinkle the reserved Monterey Jack cheese on top of each muffin. (10 minutes)

05

Step

Bake in the preheated oven for 18-20 minutes, or until the muffins are puffed, golden brown, and a toothpick inserted into the center comes out clean. (20 minutes)

06

Step

Remove the muffin tin from the oven and let it cool for a few minutes before carefully transferring the muffins to a wire rack to cool completely. (10 minutes)

For a spicier kick, leave the seeds in half of the jalapeños.
Feel free to substitute cheddar cheese for Monterey Jack for a sharper flavor.
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
For best results, ensure the buttermilk is well-shaken and the butter is cooled slightly to prevent cooking the eggs.
Make sure all ingredients are finely minced