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Mini Bacon-Jalapeno-Onion Corn Muffins
Mini Bacon-Jalapeno-Onion Corn Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Loaded bacon, jalapeno, and onion corn muffins with gooey cheese.
Ingredients:
  • 1 cup yellow cornmeal
  • 2 tablespoons white sugar
  • 1 teaspoon baking soda
  • 0.75 teaspoon salt
  • 0.5 cup minced jalapeno peppers
  • 0.5 cup minced onion
  • 1 clove garlic, minced
  • 4 tablespoons butter, melted
  • 1 cup frozen corn, thawed
  • 1 cup buttermilk
  • 3 eggs, lightly beaten
  • 5 slices crispy bacon, crumbled
  • 6 ounces shredded Monterey Jack cheese
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously spray 48 mini muffin tin cups with nonstick cooking spray.
  • Combine cornmeal, sugar, baking soda, and salt in a large bowl. Fold in jalapenos, onion, and garlic. Drizzle in melted butter and thoroughly incorporate.
  • Incorporate corn, buttermilk, eggs, and bacon into the cornmeal mixture. Then, add shredded Monterey Jack cheese and mix batter thoroughly.
  • Fill muffin cups about 3/4 full with batter using a 1-tablespoon cookie scoop.
  • Bake in the preheated oven until beautifully puffed and golden brown, for around 18 to 20 minutes. Then, gently remove from muffin tins and allow to cool on a rack.

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