Best Mini Bacon Jalapeno Onion Corn Muffins Recipes

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MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING



Mini Corn Muffins with Spicy Cheddar Filling image

I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup canola oil
1 can (14-3/4 ounces) cream-style corn
FILLING:
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/4 cup diced pimientos
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

FAVORITE JALAPENO CORN MUFFINS



Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

  • In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

JALAPEñO-HAM MINI CORN MUFFINS



Jalapeño-Ham Mini Corn Muffins image

Tender bite-sized mini corn muffins with a little kick.

Provided by lutzflcat

Categories     Corn Muffins

Time 20m

Yield 6

Number Of Ingredients 9

nonstick cooking spray
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
⅓ cup milk
1 large egg
3 tablespoons minced cooked ham
2 tablespoons minced jalapeño peppers
2 tablespoons minced onion
2 tablespoons frozen corn kernels, thawed
⅓ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
  • Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
  • Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
  • Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
  • Remove corn muffins from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg

JALAPENO AND BACON CORNBREAD MUFFINS



Jalapeno and Bacon Cornbread Muffins image

Make and share this Jalapeno and Bacon Cornbread Muffins recipe from Food.com.

Provided by ellie_

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 13

8 slices bacon
2 tablespoons Crisco or 2 tablespoons other vegetable shortening
2 eggs
1 small onion, chopped
5 pickled jalapeno peppers, stemmed, drained and chopped
1 tablespoon jalapeno juice
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
2 cups cornmeal
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 425-degrees F.
  • Fry bacon in a skillet over medium heat until crisp (10-15 minutes).
  • Transfer bacon to paper towels to drain.
  • Crumble bacon and set aside.
  • Pour bacon fat into a bowl and set aside.
  • Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat.
  • Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot.
  • In a large bowl beat eggs.
  • Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine.
  • Add cornmeal and buttermilk and stir to combine.
  • Add the hot fat (from the skillet) and stir until combined.
  • Remove muffin tin from oven.
  • Pour batter into muffin tins.
  • Bake or 15-20 minutes or until done and toothpick comes clean.

BACON CORN MUFFINS WITH ORANGE BUTTER



Bacon Corn Muffins with Orange Butter image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 10 to 12 servings (makes 24 mini muffins)

Number Of Ingredients 14

Nonstick cooking spray, for the muffin tin
4 slices bacon, chopped
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon light agave syrup
1 tablespoon orange zest
Kosher salt

Steps:

  • For the muffins: Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
  • Add the bacon to a medium skillet over medium heat and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Pour the bacon and fat into a bowl and let cool slightly.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the buttermilk, oil and egg to the bowl with the bacon and whisk together. Stir the milk mixture into the dry mixture and pour the combined batter into the prepared mini muffin tin, filling just to the top of the cups. Bake until a toothpick inserted in the center comes out clean, 10 to 15 minutes.
  • For the orange butter: While the muffins are cooking, combine the butter, agave and zest in a medium bowl with a pinch of salt and stir until completely combined.
  • Serve the muffins with fresh orange butter.

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