Mini Bacon-Jalapeno Corn Muffins

Follow our step-by-step guide on how to make Mini Bacon-Jalapeno Corn Muffins.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and generously coat the cups of a 48-mini muffin tin with cooking spray to ensure easy release.

2. Step 2

   In a spacious mixing bowl, blend together the yellow cornmeal, white sugar, baking soda, and salt, creating a delightful dry mixture.

3. Step 3

   Next, introduce the minced jalapenos, onion, and garlic, stirring until these vibrant ingredients are evenly dispersed throughout the cornmeal.

4. Step 4

   Pour in the melted butter, mixing thoroughly to create a rich, cohesive batter.

5. Step 5

   Now, it’s time to add the thawed corn, buttermilk, beaten eggs, and crumbled bacon, folding them into the mixture until everything is harmoniously combined.

6. Step 6

   For the grand finale, gently incorporate the shredded Monterey Jack cheese, ensuring it’s evenly distributed for that perfect cheesy bite.

7. Step 7

   Using a 1-tablespoon cookie scoop, fill each muffin cup about three-quarters full with this tantalizing batter.

8. Step 8

   Slide the muffin tin into your preheated oven and bake for 18 to 20 minutes, or until the muffins rise beautifully and turn a golden brown.

9. Step 9

   Once baked, remove them from the tin and let them cool on a wire rack, filling your kitchen with an irresistible aroma.

10. Step 10

    Enjoy these savory delights warm, and consider serving them with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of flavor.