The perfect side for soup season, these Cheddar Bacon Jalapeño Corn Muffins are sure to please!
Hello there from Roanoke Virginia folks!
I’m going to keep it short and sweet today because Tom and I are away on a little camping adventure in the Airstream!
We’re enjoying some peace and quiet by the campfire. Just what the doctor ordered.
Today, as promised, I’m sharing these Cheddar Bacon Jalapeño Corn Muffins that are the perfect side for the Easy Chicken Tortilla Soup I shared on Monday.
A nice bowl of soup and one of these muffins and you’ve got a meal in itself.
Nothing beats a jam packed corn muffin in my book as a side for a hot bowl of soup.
These beauties are moist and loaded with corn, cheddar, bacon and jalapeños. It’s a delicious flavor combo that’s sweet and savory all packed into one little muffin.
We enjoy these with not only my chicken tortilla soup but both my chilis here on the blog; my spicy black bean turkey chili and white bean turkey chili.
So now that soup season is upon us, it’s time to break out not only the soup pot, but your muffin pan and get baking. Enjoy!
A Few Cook’s Notes for Cheddar Bacon Jalapeño Corn Muffins Recipe:
I used shredded white cheddar for this recipe, but you can also use yellow or a combination of the two.
You can seed your jalapenos before you chop them if you don’t like spicy, but if you prefer more spice leave the seeds in.
The perfect side for soup season, these Cheddar Bacon Jalapeño Corn Muffins are sure to please!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 5 Tbsp. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk, room temperature
- 6 Tbsp. unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1 7-oz. can corn, drained
- 1/2 cup bacon, cooked crisply and chopped
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup jalapenos, seeded and finely chopped
-
Preheat oven to 425 degrees. Line standard muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
-
In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda and salt until well combined,
In a medium bowl, whisk together buttermilk, melted butter, egg and egg yolk until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Batter will be lumpy. Stir in the corn, bacon, jalapenos and shredded cheese. Divide the batter evenly in the prepared pan. (batter will make about 12-14 muffins) Bake at 425 degrees for 5 minutes, then turn the oven down to 350 degrees for 11 minutes or until tester inserted in center of muffin comes out clean. Let muffins cool in pan on wire rack for 5 minutes before removing. Repeat with remaining batter.
These definitely would go lovely with soup…however, I could totally make a meal out of just these, especially when they have cheddar, bacon and jalapeno! Talk about a sucker punch to the tastebuds! Pinned :) Happy weekend, my friend!
Thanks so much Dawn! They’re so perfect with soup. A total meal is right! Happy weekend!
I hope you and Tom are having fun on your Airstream adventure!! These muffins look marvelous, Mare!! I’m with you on muffins being jam packed with goodies – yes please!! I have a feeling I will be making these all soup season long (and then well after)! Pinned! Cheers!
Thanks so much Chey! We’re having a great time. We took Tucker with us this time too and he’s having so much fun! Hope you give these a try with the chicken tortilla soup. Winning combo! Happy weekend!
I need to make these to go along with all the chili and soup I’m making this fall! Pinning! And enjoy your camping getaway! Sounds cozy!
Thanks Leanne! Both the soup and these muffins are fabulous! Happy weekend!
Delicious and perfect for a little camping get-away! Have a wonderful trip :)
Thanks Jennifer!
Oh man – you know how to design a good time, my friend! Campfires, corn muffins, chicken tortilla soup – nothin’ better!! Have a great weekend!!
Thanks Annie! We enjoyed the tortilla soup and muffins last night around the fire. It’s beautiful here! Happy weekend to you too!
Hope you and Tom are having a blast! These muffins look fabulous and I’ll definitely be trying them next time I make soup. Yum!
Thanks Kelsie! Hope you enjoy them if you bake a batch!
Such a delicious way to bring in chili and soup season! I looove these muffins, Mare! So much flavor and delicious texture. Y’all have fun in the Airstream… I know the fall foliage is SO gorgeous right now!
We’re having such a great time Traci! Traveled the Blue Ridge Parkway today. It’s beautiful here. Enjoyed my tortilla soup and these muffins for dinner last night! Hope you’re enjoying fall!
I could definitely imagine enjoying these with a delicious bowl of soup right now :) Will be trying soon for sure – saved for later! Thank you for another delicious recipe :)
Hope you enjoy Alex! Thanks!
You are the queen of comfort food, my friend! These would go SO good with so many dishes. Soups, chili, you name it. I such a fan of anything involving cheddar and jalapeno. I might have to double the jalapeno for hubs and I! Yum!
Thanks so much Katherine! I’m lucky to have you as a follower! You know I’m such a fan of yours too! Hope Etienne loves these!
Hi Mary Ann! I haven’t tried these yet but a restaurant near our town serves Jalapeno Cheese Corn Muffins with Strawberry Butter. I bet these would be delicious with that! Thank you for your blog. I just found you and am in the process of reading every post. Have a great trip, Susan
That sounds delicious Susan. So happy you found the blog! Thanks so much for following!
These beauties go with all things soup and chili! We love corn muffins and these are even better with bacon, cheddar and jalapeño!
Thanks Marissa! They’re a treat!
Perfect season for camping, indeed ! Hope you’ll have nice weather for the weekend; no doubt about the food :-) :-! Thank you !
Thanks so much Davorka!
Growing up in the South…cornbread muffins were a staple in almost every meal!! I absolutely love the added cheese, bacon and spice in these!! They sound amazing and right up my alley! I would want to eat one with a big bowl of homemade chili. Yum!
Perfect with a bowl of chili Haylie! Thanks!
I can so see these being used to help mop up some delicious chilli, plus bacon + cheddar = always a winner with me!
Thanks Matt! Bet you’d love these!
these look delicious. I make something similar. it’s getting very warm here so not really the season for soup and muffins but i’m sure they’d still go down well as is. cheers sherry
Thanks Sherry!
I love savory muffins just as much as sweet muffins. These look perfect for nibbling with soup or a salad! Hope your camping trip was full of fun and relaxation.
Just got back today Kathy! So much fun!
Such a great flavor combo in this dish! Dunk one of those corn muffins into a hearty bowl of chili, perfect dinner idea!
Thanks Kevin! So happy it’s soup season!
It’s finally getting cool enough here to start thinking about baking, Mary Ann and I am putting this on my fall baking list. I love corn muffins! Love the add ins you’ve added to these. Looking forward to making these. Hope you are having a great trip!
Hope you enjoy them Geraldine!
Mary Ann, I could eat these with soup or all on their own! Love that they are packed with delicious bacon, cheese and corn. Yum! Pinning – and can’t wait to make these!
Hope you enjoy them Laura!
You do not mention if the corn is creamed or niblets
Hi Anne! Just regular corn. Not creamed!
These look delicious. I was wondering though do you drain the corn before mixing it in?
Hi Trish. Yes, you drain the canned corn. I just added that to the recipe. Thanks!