These Smoked Jalapeño Bacon Cornbread Muffins are a delightful twist on classic cornbread. Packed with smoky bacon, a hint of spice from jalapeños, and gooey cheddar cheese, they’re the perfect savory treat for any occasion.
Whether you serve them at a brunch gathering, as a side for chili or barbecue, or enjoy them as a snack on their own, these muffins are sure to impress. The smoky paprika adds an extra layer of flavor, making each bite irresistibly good. Quick to prepare and always crowd-pleasing, these muffins will become a new favorite!
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup cooked, crumbled bacon
- 1/4 cup diced jalapeños (seeds removed for less heat)
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)
Directions:
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and smoked paprika.
- In a separate bowl, combine the melted butter, buttermilk, and eggs. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the bacon, jalapeños, and shredded cheddar cheese.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 220 kcal per muffin | Servings: 12 muffins