These Cheesy Jalapeno Cornbread Muffins are everything you want in a brunch bake: cheesy, smoky, spicy, and just a little sweet. Made with fresh corn, crispy bacon, sharp cheddar, and diced jalapenos, they’re topped with a crunch of homemade everything bagel seasoning for the ultimate muffin upgrade.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
These Jalapeno Cheddar Cornbread Muffins were inspired by my need for something nostalgic and satisfying. The original recipe started with my grandmother's skillet cornbread recipe and I added all the delicious things that I could possibly fit in a muffin. The result was a deliciously savory and moist cornbread muffin with a lightly sweet and spicy kick.
I’ve updated my original version with more finely grated cheese, charred fresh corn, and a super moist crumb thanks to buttermilk and oil. The bacon adds the perfect salty balance to the sweet muffin and the optional bagel topping adds a fun crunchy finish that makes them truly irresistible.
Jump to:
Why you’ll love this recipe
- Delicious - The perfect balance of savory, spicy, and slightly sweet.
- Loaded - Packed with crispy bacon, melty cheddar, and juicy corn.
- Texture - Topped with everything bagel seasoning for extra flavor and crunch.
- Simple - Quick and easy to make with no mixer required.
- Fresh for days - Great for meal prep or make-ahead brunches.
These muffins are bakery-level delicious and easy enough to make anytime. Serve them for breakfast, brunch, or dinner. They are an all-meal treat that everyone will enjoy!
Griddle it! For a delicious change of pace, try frying dollops of cornbread batter in a hot cast iron pan. My Southern Hoecakes are a treat to make for breakfast or as a savory side.
Ingredients & Substitutions
Here’s everything you need to make these muffins. Below the photo, I’ll go over some of the main ingredients and simple substitutions to help you customize the recipe.
- Cheddar cheese - Use sharp or extra-sharp cheddar. You can also substitute Monterey Jack or pepper jack for a different flavor.
- Jalapenos - Fresh jalapenos bring the heat. For a milder version, use less or swap in mild green chilies. If you don't have fresh, you can use chopped jarred jalapeños, just make sure to pat them dry first.
- Corn - Fresh off the cob is best, especially if charred, but frozen (thawed) or canned (drained) corn will also work. Again, to avoid soggy muffins, make sure to pat them dry first.
- Bacon - Can be left out for a vegetarian version or replaced with turkey bacon or pancetta.
- Buttermilk - if you don't have buttermilk, you can use plain yogurt or sour cream in its place. I wouldn't recommend adding lemon juice or vinegar to regular milk to make buttermilk. It doesn't have the same flavor or texture. If you want to use milk, you'll probably need to use less. Start with ¾ of a cup and add one or 2 tablespoons more if needed.
- Vegetable oil - You can also use melted butter or bacon fat (my GRandma would be proud!) for a richer flavor.
See recipe card below for a full list of ingredients and measurements.
Variations
I feel like these are the perfect breakfast (or dinner) corn muffin, but the base is essentially a blank slate. You can play around with them anyway you like. Here are a few ideas:
- Keep it simple - The base muffin is absolutely delicious. Tender, moist, and just the right amount of corny. If you don't wanna add anything you're still going to be super happy with your cornbread muffins.
- Vegetarian option - Omit the bacon and add sauteed onions or bell peppers.
- Mini muffins - Use a mini muffin pan and reduce bake time to about 10 to 12 minutes.
- Sweet-savory - Serve with a drizzle of honey or honey butter for contrast.
- Cheesy twist - Go super-cheesy by splitting your muffin open and adding a dollop of my Dad's simple pimento cheese spread. Oh my.
Cynthia's Recipe Review
These corn muffins check every box for me. They’re tender, cheesy, smoky, and just the right amount of spicy. I especially love the crunch from the everything bagel topping and the sweetness from the charred corn. They’re a hit every time I make them and they disappear in a flash!
Quick Recipe Video
Step-by-Step Instructions
This follows the standard muffin method of mixing your wet and drying ingredients separately and then combining them together. We start out by preparing our fillings and then go from there.
- Step 1: Preheat oven to 425 degrees F. Grease the wells of a 12-cup muffin pan or line with paper liners and spray the liners with nonstick spray.
- Step 2: Combine all bagel seasoning ingredients in a jar. Shake to combine and set aside. This seasoning will last for 6 months in your pantry or longer in the freezer.
Step 3: Prepare fold-in ingredients. Finely shred cheddar cheese. Dice jalapenos. Char corn over a gas burner or using a kitchen torch if desired, then slice kernels off the cob. Cook bacon until crisp, then chop.
Step 4: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Step 5: In a separate bowl, or pitcher with a spout, whisk together the egg, buttermilk, and oil (or melted butter or bacon fat).
Step 6: Pour wet ingredients into dry ingredients and stir halfway.
Step 7: Add the cheddar, corn, jalapenos, and bacon to the batter. Stir just until no dry streaks remain. Do not overmix.
Step 8: Divide batter evenly among the 12 muffin wells. Top each muffin with about 1 teaspoon of everything bagel seasoning.
Step 9: Bake at 425 degrees for 5 minutes. Without opening the oven, reduce temperature to 350 degrees and bake for an additional 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack and cool for at least 10 minutes before serving.
Cynthia's Helpful Tips
- Get shredded - Although you can use pre-shredded cheese, grating or shredding the cheese yourself will result in better melt and smoother texture.
- Be gentle - Don't overmix the batter or the muffins may become tough. Stop as soon as the last of the dry ingredients disappear.
- Mo' flavor - Char the corn for extra flavor, but raw or leftover cooked corn works too.
- Keep your cool - Let muffins cool for 5 minutes before removing from the pan to prevent sticking.
- Stay fresh - Store leftover muffins in an airtight container once fully cooled.
Recipe FAQs
You can use plain yogurt or sour cream in its place. You can use milk, but you will probably need a little bit less. Start with three-quarter cup and only add a couple tablespoons more if needed.
Yes. Just make sure it's well-drained and patted dry so it doesn’t make the batter too liquid.
Yes. These muffins can be made 1 to 2 days ahead and stored at room temperature in an airtight container.
Absolutely. Wrap each muffin individually in plastic wrap and store in a freezer bag for up to 2 months.
Although these muffins are still moist and delicious when cold, you can microwave for 15 to 30 seconds or reheat in a 300 degree oven for 8 to 10 minutes.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Jalapeno Cheddar Cornbread Muffins
Equipment
Ingredients
Everything Bagel Seasoning (optional, makes extra):
- ¼ cup poppy seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons pretzel salt or flaky salt
- 3 tablespoons dried minced garlic
- 3 tablespoons dried minced onion
Fold-In Ingredients:
- 1 cup (120 g) sharp cheddar cheese finely grated or shredded
- 1 to 2 jalapenos finely diced
- 2 ears corn kernels removed (charred optional)
- 4 slices bacon cooked and chopped
Dry Ingredients:
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (80 g) cornmeal
- ⅓ cup (65 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients:
- 1 large egg room temperature
- 1 cup (240 g) buttermilk
- ½ cup (110 g) vegetable oil melted butter, or bacon fat
Instructions
- Preheat oven to 425°F. Grease a 12-cup muffin pan or line with paper liners and spray the liners.
- Make the bagel seasoning and set aside.
- Finely grate or shred cheddar cheese. Dice jalapenos. Char corn over a gas burner or using a kitchen torch if desired, then slice kernels off the cob. Cook bacon until crisp, then chop.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk the wet ingredients.
- Add wet ingredients to dry and stir halfway.
- Fold in cheese, jalapenos, corn, and bacon. Mix until just combined.
- Divide batter evenly among muffin wells. Top each with about a teaspoon of everything seasoning.
- Bake at 425 degrees for 5 minutes. Reduce heat to 350 degrees and bake 18 to 20 minutes more.
- Cool in the pan 5 minutes, then transfer to a rack for at least 10 minutes before serving.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Michael Egan says
Awesome!
Chris says
Thank you for embedding little tips into the recipe! Super helpful
Cynthia says
You're welcome! I hope you get a chance to make them!