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A muffin tin filled with nine golden, freshly baked cornbread muffins sits on a table beside a bowl of cilantro and stacked white plates, with sunlight streaming through a nearby window.
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Jalapeno Popper Corn Muffins Recipe

Cornbread is delicious, but these Jalapeno Popper Corn Muffins with Bacon and Cheddar take chili, Mexican, and game-day foods to a new level!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 servings
Calories: 207kcal
Author: Stephanie Wilson

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup cornmeal
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 2 large eggs lightly beaten
  • 1/3 cup vegetable oil
  • 3 tablespoon melted butter
  • 2 bacon strips cooked and crumbled
  • 1/2 cup shredded cheddar cheese plus more for muffin tops
  • 1 medium jalapeno chopped finely

OR... (Shortcut)

  • 1 15-ounce corn muffin mix Use your favorite cornbread box mix (I like Fleischmann's Simply Homemade - available at markets and Amazon.com) and fold in the bacon, cheddar, and jalapeno. Bake according to package instructions.

Instructions

  • Preheat the oven to 350°F and grease or paper-line 18 to 20 standard muffin cups.
  • Combine flour, sugar, cornmeal, baking powder and salt in medium bowl. Then combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add the milk mixture to the flour mixture; stir just until blended. Gently fold in crumbled bacon, cheese, and jalapeno. Pour into the prepared muffin cups and top with additional shredded cheese.
  • Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Nutrition

Calories: 207kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 30mg | Sodium: 327mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 52IU | Calcium: 86mg | Iron: 1mg