Buttermilk Cornbread Muffins with Bacon, Jalapeño, Cheddar, and Chives
Buttermilk Cornbread Muffins with Bacon, Jalapeño, Cheddar, and Chives
Ingredients
For the Muffins
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 6 slices bacon, cooked until crispy and crumbled
- 1 jalapeño, small, seeded and finely diced
- 1/4 cup fresh chives, finely chopped
- 1 cup white cheddar cheese, shredded
For the Topping
- 1/2 cup white cheddar cheese, shredded
- 2 tablespoons crumbled bacon, reserved from above
- 1 tablespoon diced jalapeño, reserved from above
For Serving
- 1 unsalted butter, as needed, softened
- 1 honey, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper or tulip-style muffin liners.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the buttermilk, large egg, and melted unsalted butter until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Gently fold in the crumbled bacon (reserving 2 tablespoons for topping), diced jalapeño (reserving 1 tablespoon for topping), chopped fresh chives, and 1 cup of shredded white cheddar cheese into the batter.
⏱️ 3 min
- 6
Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the tops of the muffins with the reserved 1/2 cup shredded white cheddar cheese, 2 tablespoons crumbled bacon, and 1 tablespoon diced jalapeño.
⏱️ 5 min
- 7
Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 400
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 9
Serve warm, split in half, with a pat of softened butter and a drizzle of honey, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Cornbread Muffins with Bacon, Jalapeño, Cheddar, and Chives
Ingredients
For the Muffins
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 6 slices bacon, cooked until crispy and crumbled
- 1 jalapeño, small, seeded and finely diced
- 1/4 cup fresh chives, finely chopped
- 1 cup white cheddar cheese, shredded
For the Topping
- 1/2 cup white cheddar cheese, shredded
- 2 tablespoons crumbled bacon, reserved from above
- 1 tablespoon diced jalapeño, reserved from above
For Serving
- 1 unsalted butter, as needed, softened
- 1 honey, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper or tulip-style muffin liners.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the buttermilk, large egg, and melted unsalted butter until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the crumbled bacon (reserving 2 tablespoons for topping), diced jalapeño (reserving 1 tablespoon for topping), chopped fresh chives, and 1 cup of shredded white cheddar cheese into the batter.
⏱️ 3 min - 6
Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the tops of the muffins with the reserved 1/2 cup shredded white cheddar cheese, 2 tablespoons crumbled bacon, and 1 tablespoon diced jalapeño.
⏱️ 5 min - 7
Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 400 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 9
Serve warm, split in half, with a pat of softened butter and a drizzle of honey, if desired.
⏱️ 1 min