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Savory Corn Muffins With Bacon, Cheese & Onion

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Corn and onion muffins

Delicious breakfast corn muffins:

The best way to improve already delicious breakfast corn muffins is to add bacon, onions, jalapenos and cheese. These inarguably exceptional cornbread breakfast muffins or treats are very easy to make and they are so good, you’ll want to make several batches at a time. Both mini and regular sized.

Prep Time: 10minutes 
Cook Time: 20minutes 
Total Time: 30minutes 
_____________________
Servings 12 muffins
Calories 384 kcal

Equipment

  • Measuring cups and spoons
  • Sharp knife
  • cutting board
  • mini muffin pan (24 holes)
  • muffin pan (12 holes)
  • Frying pan
  • Tongs
  • spatula
  • plate or platter
  • paper towel
  • 2 mixing bowl
  • whisk
  • Cheese grater
  • microwave safe bowl
  • Ice cream scoop or large spoon
  • toothpicks
  • wire rack

Ingredients

  • 2 cups cheddar cheese, grated
  • 10 slices bacon, chopped into ½ inch pieces
  • 1 cup green onions, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups all-purpose flour
  • 1 cup whole grain yellow cornmeal, fine ground
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • ½ cup sugar
  • 8 tablespoons unsalted butter or 1 stick, melted
  • ¾ cup sour cream
  • ½ cup milk
  • 1-2 jalapenos, diced, if desired
  • cooking spray

Instructions

  • Preheat your oven to 400 degrees. Prepare your muffin pan, mini or regular, with cooking spray, or butter/margarine and flour.
  • Get out all of your ingredients and get them measured.
  • Fry chopped bacon, over medium heat until crisp, about 5 minutes. Add green onions, pinch of salt, & black pepper, and stir for less than a minute. Transfer mixture to paper towel lined plate or platter to cool while getting your muffin batter ready.
  • Whisk flour, cornmeal, baking powder, baking soda, and remaining salt in medium bowl until combined. Set aside.
  • In another bowl, whisk eggs until scrambled.
  • Add sugar to eggs and whisk until thickened, less than a minute. Gradually add melted butter. A little at a time.
  • Add half the sour cream and half the milk and whisk to combine. Add remaining sour cream and milk.
  • Whisk until blended. (eggs, butter, cream, sour cream should all be in  one bowl)
  • Add 1 ½ cups grated cheddar cheese, jalapenos, if using, and bacon mixture into wet batter.
  • Add wet ingredients to dry ingredients and stir gently until combined with a rubber spatula.
  • To ensure moist, tender corn muffins be careful to not overmix the batter. Whisk and stir just until ingredients are combined.
  • Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping in each to form mound of sorts. Divide remaining cheese on top of each mound. Do not press or flatten mounds.
  • Place inside your oven and bake.
  • Muffins must be a nice golden brown color and a toothpick inserted into center must come out clean. Between 17 and 19 minutes for regular corn muffins or 10-12 minutes for minis.
  • Don’t forget to turn your muffin an half way through baking.
  • Allow muffins to cool inside pan for 5 minutes.
  • Turn muffins onto wire rack and allow to cool for 5 more minutes.
  • Serve warm and enjoy every bite.

Notes

How to prevent dry corn muffins: Cornmeal doesn’t have the gluten content to hold corn muffins together, so flour is needed to help it combine with the other ingredients. This recipe calls for all-purpose flour, which is easy to find and usually a safe bet. If the homemade corn muffin batter is not thick enough it will need more flour to allow the ingredients to bond better and produce less crumbly cornbread.

Use freshly grated cheese: Pre-grated cheese contains preservatives that prevents it from melting well during cooking.

Cheddar Cheese: Fresh grated cheese is always best and you can substitute any kind of cheese or cheese bland you like. Colby Jack, Mozzarella, Provolone or a Mexican Cheese Blend would all work great.

Bacon: Use any bacon you enjoy, or substitute with ham.

Green Onions: Use diced red, yellow or white onions instead.

Jalapenos: Or your favorite hot pepper diced, if desired.

Spice things up: The corn muffin recipe calls for optional jalapenos, however you could also add some diced green chiles or a pinch of crushed red pepper flakes to the recipe.

Storage:

Refrigerator: Store these savory corn muffins in an airtight container or re-sealable bag. If you are making ahead of time, I recommend that you store it in the refrigerator for up to 2 days and then take out and warm it slightly on the stovetop before serving.

Freezer: Allow bacon and cheese corn muffins to cool down completely first and then wrap it in a layer of plastic covering the cornbread tightly before placing in freezer safe container. To thaw, place on counter for about 2 hours or until warm to touch.

Reheat: To heat up, microwave the corn muffins for 30 seconds at a time until warm all the way through. Or you can reheat the muffins in the oven at 325 F degrees for a few minutes, just enough to warm up the cornbread. This should take about 5 to 10 minutes.

Link: Corn Muffins with Cheese and Bacon Made Easy

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