Cheddar, Jalapeno & Bacon Cornbread Muffins
Buttermilk cornbread muffins with freshly shredded sharp cheddar cheese, spicy jalapenos and crispy, salty bacon.
- Prep Time: 15 min
- Cook Time: 22 min
- Total Time: 37 min
- Yield: Makes 15 muffins 1x
- Category: Side, Snack
- Method: Baking
- Cuisine: Southern, American
Ingredients
Scale
- 4 slices all-natural bacon, chopped
- 1 ½ cups flour*
- 1 cup coarse cornmeal
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- 6 tablespoons butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 cups low fat buttermilk or 1 ½ cups milk
- 1 cup shredded mild or sharp cheddar cheese
- 1 medium jalapeno, seeded, ribbed and minced
- Soft salted butter and honey, for serving
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with muffin liners. Set aside.
- Heat medium skillet to medium heat. Add chopped bacon and cook, 8-10 minutes, stirring frequently, until crispy. With a slotted spoon, transfer to a paper towel-lined plate.
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt.
- In a separate medium bowl, beat together softened butter and sugar, then add eggs one at a time, until mixture is fluffy. Beat in buttermilk until combined. Slowly add dry ingredient mixture until just combined. Use a spatula to fold in bacon crumbles, shredded cheddar and minced jalapeno.
- Use a cookie scoop to scoop batter into each muffin well, filling about ¾ of the way full. Bake 18-22 minutes or until a toothpick inserted into the center of a muffin comes clean.
- Let cool, then serve with butter and honey.
Notes
Cooking Tip: You can also use all-purpose, whole wheat, whole wheat pastry, whole wheat white or gluten free all-purpose flour.
Nutrition
- Serving Size: 1/15 of recipe
- Calories: 171
- Sugar: 8
- Sodium: 202
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 2
- Protein: 5
- Cholesterol: 46
Keywords: easy, healthy, whole wheat, with buttermilk, homemade, from scratch, quick