Mini Bacon-Jalapeno-Onion Corn Muffins

These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 45 Calories

Ingredients

• 1 teaspoon baking soda
• 2 tablespoons white sugar
• ¾ teaspoon salt
• 1 cup buttermilk
• 4 tablespoons butter, melted
• 3 eggs, lightly beaten
• ½ cup minced onion
• 1 clove garlic, minced
• 1 cup yellow cornmeal
• 6 ounces shredded Monterey Jack cheese
• cooking spray
• 1 cup frozen corn, thawed
• ½ cup minced jalapeno peppers
• 5 slices crispy bacon, crumbled

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.

Step 2

Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.

Step 3

Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.

Step 4

Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.

Step 5

Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.