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Jalapeno Bacon Corn Muffin Bombs |

Game Day Jalapeño Bacon Corn Muffin Bombs

Wow! These Jalapeño Bacon Corn Muffin Bombs will make you forget about eating your chili.
Course Bread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Quinn Caudill


For Jalapeno Popper Filling

  • 4 oz cream cheese softened
  • 1/3 [Mezzetta Jalapeno peppers |] diced
  • 1/2 cup pepper jack cheese shredded
  • 1/4 cup cheddar cheese shredded

For Muffins

  • 1 cup all purpose flour 125g
  • 1 cup cornmeal (120g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened, 1 stick
  • 2 Tbsp . reserved bacon grease or canola oil
  • 1/4 cup light brown sugar
  • 1 Tbsp honey
  • 1 large egg room temperature
  • 1 cup buttermilk room temperature
  • 4 slices of bacon cooked and chopped, reserve 2 Tbsp bacon grease
  • 1/3 cup [Mezzetta Jalapeno peppers |] diced
  • 12 [Mezzetta Jalapeno pepper rings |] optional


For Jalapeno Popper Filling

  1. In medium bowl combine softened cream cheese, pepper jack cheese, cheddar cheese and diced jalapeños.
  2. Roll into a 1 inch thick log.
  3. Wrap in plastic wrap and chill until ready to use,
  4. Can be frozen.

For Muffins

  1. Pre-heat oven to 425°F
  2. Line 12 muffin tins with paper cups. Spray with cooking spray, set aside.
  3. Cook bacon, reserving two tablespoons grease. set aside.
  4. Sift together flour, cornmeal, baking powder, baking soda and salt. Whisk to combine.
  5. In mixing bowl, with whisk attachment attached, whisk together butter, bacon grease or oil, sugar and honey until smooth.
  6. Whisk in egg until combined then whisk in buttermilk. Mix until smooth.
  7. While mixer is running on low, slowly add in dry ingredients. Mix until just combined.
  8. Fold in diced jalapeños and bacon. Do not overmix.
  9. Fill muffin cups half full.
  10. Place 1/2 tablespoon of Jalapeño Cream Cheese Filling on top of batter.
  11. Top with remaining batter, making sure cream cheese block is covered.
  12. Top each muffin with [Mezetta Jalapeño peppers rings |].
  13. Bake for 5 minutes at 425°F and then reduce heat to 350°F and bake for another 16-18 minutes until a toothpick inserted comes out clean.
  14. Remove from oven, cool for 5 minutes before removing muffins from muffin tin.

Recipe Notes

This recipe is modified from Sally Baking Addition:
Especially her technique of high heat for 5 minutes to boost the rise in the muffins.