SMOKED JALAPEÑO BACON CORNBREAD MUFFINS
Smoked Jalapeño Bacon Cornbread Muffins are moist, flavorful muffins with smoky bacon, spicy jalapeños, and sweet cornbread—a perfect savory snack or side for any meal.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar optional
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter melted
- ½ cup cooked smoked bacon chopped
- 1 –2 jalapeños diced (remove seeds for less heat)
- 1 cup shredded cheddar cheese optional for extra flavor
- Cooking spray or paper muffin liners
Instructions
Preheat oven:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
Mix dry ingredients:
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
Combine wet ingredients:
- In another bowl, whisk together buttermilk, eggs, and melted butter.
Combine and fold:
- Pour the wet mixture into the dry ingredients and mix until just combined. Fold in bacon, jalapeños, and shredded cheese (if using).
Fill muffin tin:
- Divide batter evenly among the muffin cups, filling each about ¾ full.
Bake:
- Bake for 18–20 minutes, or until golden brown and a toothpick inserted comes out clean.
Cool:
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Smoky twist: For deeper flavor, use smoked cheddar or smoked paprika in the batter.
- Spice level: Adjust the number of jalapeños based on your heat preference.
- Storage: Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Reheat before serving.
- Make it mini: Use a mini muffin pan for bite-sized party treats — reduce baking time to 12–14 minutes.