Jalapeno Cheddar Cornbread Muffins

Jalapeño cornbread muffins, one of them sliced in half with butter spread upon it.

5 from 1 vote

Jalapeno Cheddar Cornbread Muffins

Moist and tender Jalapeno Cheddar Cornbread Muffins made from scratch with sharp cheddar, fresh corn, jalapenos, and crispy bacon. These easy savory cornbread muffins are perfect for breakfast, brunch, chili, soup, or BBQ.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch, Side Dish

Cuisine: American, Southern

Servings: muffins

Calories: 204kcal

Author: Cynthia Christensen

Equipment

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 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 all-purpose flour
½ cup cornmeal
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Wet Ingredients:

1 large egg room temperature
1 cup buttermilk
½ cup vegetable oil melted butter, or bacon fat

US Customary - Metric

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.

Video

Notes

No buttermilk?: 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.

Storage: Store fully cool muffins in an airtight container or cake stand for up to two days or individually wrap in plastic wrap and freeze for up to two months.

Reheating: 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.

Nutrition