Mini Bacon-Jalapeno-Onion Corn Muffins

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

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.
Mini Bacon-Jalapeno-Onion Corn Muffins

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

Categories

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