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How to Make Corn Muffins with Bacon, Cheese and Onion

How to Make Corn Muffins with Bacon, Cheese and Onion is a homemade corn muffin recipe that results in the most scrumptious muffins you'll ever taste! With or without jalapenos, mini or regular, they're a delight.
Course Appetizer, Breakfast, brunch, Side Dish, Snack
Cuisine American
Keyword best corn muffin recipe, corn muffin, homemade corn muffin, mini corn muffin
Servings 12 muffins


  • mini muffin pan
  • muffin pan


  • 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


  • Preheat your oven to 400 degrees. Prepare your muffin pan, mini or regular, with cooking spray. Get out all of your ingredients and get them measured.
  • Fry bacon, over medium heat until crisp, about 5 minutes. Add green onions, pinch of salt, and pepper, and stir for less than a minute. Transfer mixture to 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.
  • Add 1 ½ cups grated cheddar cheese, jalapenos, if using, and bacon mixture into batter.
  • Add wet ingredients to dry ingredients and stir gently until combined with a rubber spatula.
  • Do not over mix.
  • 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.