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Savory Corn Muffins

Linda M. Harris
Moist, cheesy corn muffins loaded with crispy bacon and fresh green onions. Perfect for breakfast, snacks, or as a side dish, these savory muffins are quick to make, high in protein, and packed with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Measuring Cups and Spoons
  • Sharp knife
  • Cutting board
  • 12- or 24-hole muffin pan
  • Mini muffin pan (optional)
  • Frying pan
  • Tongs
  • Spatula
  • Plate or platter
  • Paper towels
  • 2 Mixing Bowls
  • whisk
  • Cheese grater
  • Microwave-safe bowl
  • Ice cream scoop or large spoon
  • Toothpicks
  • Wire rack

Ingredients
  

  • 2 cups cheddar cheese grated
  • 10 slices bacon chopped into ½-inch pieces
  • 1 cup green onions thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 cup fine-ground yellow cornmeal
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs
  • ½ cup sugar
  • 8 tablespoons unsalted butter melted
  • ¾ cup sour cream
  • ½ cup milk
  • 1 –2 jalapenos diced (optional)
  • Cooking spray

Instructions
 

  • Preheat Oven and Prepare Muffin Pan: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature while you prepare the ingredients.
    Choose either a standard 12-hole muffin pan or a mini 24-hole pan depending on the size of muffins you prefer.
    Generously spray each cup with cooking spray to prevent sticking.
    Lining the pan with paper liners is optional, but it makes cleanup even easier.
  • Cook the Bacon and Aromatics: Place a frying pan over medium heat and add the chopped bacon.
    Cook until the bacon turns crispy and golden brown, about 5 minutes, stirring occasionally with a spatula or tongs.
    Once crisp, add the thinly sliced green onions, along with a pinch of salt and freshly ground black pepper.
    Stir for 30–45 seconds, just enough to release their flavor without overcooking.
    Transfer the bacon-onion mixture to a plate lined with paper towels to absorb excess grease and allow it to cool slightly.
  • Mix Dry Ingredients: In a medium mixing bowl, combine 2 cups all-purpose flour, 1 cup fine-ground yellow cornmeal, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
    Whisk together thoroughly to ensure even distribution of leavening agents, which helps the muffins rise evenly and prevents dense spots.
    Set this bowl aside—it’s time to prepare the wet ingredients.
  • Whisk Eggs and Sugar: In a separate large mixing bowl, crack in 2 large eggs.
    Use a whisk to beat the eggs until lightly frothy. Gradually add ½ cup sugar while continuing to whisk.
    This step helps the sugar dissolve into the eggs and slightly aerates the mixture, giving the muffins a light texture.
    Whisk until the mixture becomes slightly thickened and pale yellow, usually less than a minute.
  • Incorporate Butter: Slowly pour in the melted butter (8 tablespoons, 1 stick) in small increments while continuously whisking.
    Adding the butter gradually prevents it from curdling and ensures a smooth, silky batter.
    The butter provides rich flavor and tender crumb to the muffins.
  • Add Sour Cream and Milk: Add half of the sour cream (¾ cup total) and half of the milk (½ cup total) to the egg-butter mixture.
    Whisk until smooth and uniform. Then, add the remaining sour cream and milk, whisking again until fully incorporated.
    This gradual mixing ensures the batter remains velvety and prevents lumps from forming.
  • Fold in Cheese, Bacon, and Jalapenos: Gently fold 1 ½ cups of grated cheddar cheese, the cooled bacon-onion mixture, and diced jalapenos (if using) into the wet mixture.
    Use a rubber spatula and fold carefully to evenly distribute the ingredients without overmixing, which can lead to tough muffins.
  • Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with dry ingredients.
    Using a rubber spatula, gently fold the batter just until all flour is incorporated.
    Do not overmix—small lumps are okay. Overmixing can develop gluten in the flour, resulting in dense or crumbly muffins.
    The batter should be thick, scoopable, and slightly sticky.
  • Portion the Batter: Using an ice cream scoop or large spoon, carefully divide the batter among the prepared muffin cups.
    Each cup should be filled slightly over the top to create a rounded, golden mound.
    Sprinkle the remaining cheddar cheese evenly on top of each muffin for an extra cheesy crust.
    Avoid pressing the cheese or flattening the mounds to maintain a light and airy texture.
  • Bake the Muffins: Place the muffin pan in the preheated oven.
    Bake regular-sized muffins for 17–19 minutes or mini muffins for 10–12 minutes.
    About halfway through baking, carefully rotate the pan 180° to ensure even heat distribution.
    Muffins are done when they are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool and Serve: Allow the muffins to rest in the pan for 5 minutes after removing from the oven.
    Then, gently transfer them onto a wire rack to cool for an additional 5 minutes. This prevents the bottoms from getting soggy and helps the muffins set perfectly.
    Serve warm for the best flavor, or let them cool completely to store for later.
  • Optional Tips for Perfection
    Use freshly grated cheese; pre-shredded cheese contains anti-caking agents that can prevent proper melting.
    If you prefer extra spicy muffins, add more diced jalapenos or a pinch of smoked paprika.
    For a meal-prep friendly option, allow muffins to cool completely, then store in an airtight container in the fridge for up to 4 days.
    Reheat in a microwave or oven before serving.

Notes

  • Cheese Matters: Always use freshly grated cheddar for the best melting and flavor. Pre-shredded cheeses often contain preservatives that affect texture.
  • Batter Consistency: The batter should be thick and scoopable. If too runny, add a small amount of flour to prevent crumbly muffins.
  • Do Not Overmix: Overmixing develops gluten and makes muffins dense. Stir just until dry and wet ingredients are combined.
  • Muffin Size: Mini muffins bake faster (10–12 minutes) and are perfect for snacks, while standard muffins take 17–19 minutes. Adjust accordingly.
  • Rotation for Even Baking: Turning the muffin pan halfway through baking ensures all muffins brown evenly.
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