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5 from 16 votes
Cheddar Bacon Jalapeño Corn Muffins
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins

The perfect side for soup season, these Cheddar Bacon Jalapeño Corn Muffins are sure to please!

Course: Bread
Cuisine: American, Mexican
Keyword: muffins
Servings: 14 muffins
Calories: 185 kcal
Author: MaryAnn Dwyer
  • 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
  1. Preheat oven to 425 degrees. Line standard muffin tin with paper liners or spray with nonstick cooking spray. Set aside.

  2. 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.

Nutrition Facts
Cheddar Bacon Jalapeño Corn Muffins
Amount Per Serving
Calories 185 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 174mg8%
Potassium 154mg4%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 284IU6%
Vitamin C 2mg2%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.