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.
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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.
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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.
Get corny Make sure you buy extra corn so you can make my delicious Corn Fritters. Topped with a deliciously crispy apple slaw, they are perfect for breakfast, lunch, or even mini-sized as an appetizer!
Variations
Once you have the basic cornbread batter, it's easy to adjust the add-ins to suit what you're serving.
- 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.
- Extra cheesy - Replace some of the cheddar with pepper jack or Monterey Jack.
- Milder - Use one seeded jalapeno or substitute canned mild green chiles, drained and dried on paper towel.
- 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
These jalapeno cornbread muffins use the classic muffin method: mix the dry ingredients and wet ingredients separately, combine them briefly, and then fold in the cheddar, corn, jalapenos, and bacon. The most important thing is to stop mixing as soon as the batter comes together so the muffins stay tender.
- Step 1: Preheat the oven to 425 degrees F. Grease a 12-cup muffin pan or line it with paper liners and lightly spray the liners with nonstick spray.
- Step 2: If using the everything bagel topping, combine the seasoning ingredients in a jar, shake to mix, 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, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Step 5: In a separate bowl or large measuring cup, whisk together the egg, buttermilk, and oil (or melted butter or bacon fat).
Step 6: Pour the wet ingredients into the dry ingredients and stir just a few times. It will not be all mixed yet.
Step 7: Add the cheddar, corn, jalapenos, and bacon. Fold everything together just until no dry flour remains. Don't overmix. Do not overmix.
Step 8: Divide the batter evenly between the 12 muffin cups. If using the everything bagel seasoning, sprinkle about 1 teaspoon over each muffin.
Step 9: Bake at 400 F for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
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
- Grate your own cheese - Freshly grated cheddar melts much better into the batter than pre-shredded cheese.
- Control the heat - Remove the jalapeno seeds and white ribs for milder muffins, or use two peppers for more heat.
- Remove extra moisture - Drain and pat dry frozen corn, canned corn, or jarred jalapenos before adding them to the batter.
- Don't overmix - Fold only until the last streaks of flour disappear. Overmixing can make cornbread muffins tough.
- Let them rest - Cool the muffins in the pan for about 5 minutes before removing them.
What to Serve with Jalapeno Cornbread Muffins
I love these cornbread muffins with a little softened butter on a plate next to soft scrambled eggs or a slice of my Italian frittata, and of course you know I need a couple more strips of crispy bacon on the side.
If you love recipes that straddle the line between sweet and savory, you need to try my Irish soda bread muffins. Kind of like a biscuit meets a muffin, they are light and tender and can be made sweet or savory.
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.
These muffins have a mild to moderate amount of heat depending on the jalapenos you use. For less heat, use one jalapeno and remove the seeds and white ribs before dicing.
Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them 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°F oven for 8 to 10 minutes.
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-Cynthia
📖 Recipe
Jalapeno Cheddar Cornbread Muffins
Recommended Equipment
- Medium scoop 3.5 ounce size
Ingredients
Everything Bagel Seasoning (optional, makes extra):
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons pretzel salt or flaky salt
- 2 tablespoons dried minced garlic
- 2 tablespoons dried minced onion
- 1 tablespoon poppy seeds
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 (250 g) buttermilk
- ½ cup (110 g) vegetable oil melted butter, or bacon fat
Instructions
- Preheat oven to 400°F. Grease a 12-cup muffin pan or line with paper liners and spray the liners.
- If using the everything bagel seasoning, combine the ingredients 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 400°F for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 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!
Awesome!
Thank you for embedding little tips into the recipe! Super helpful
You're welcome! I hope you get a chance to make them!