Buttermilk Cornbread Muffins

Buttermilk cornbread muffins with bacon, jalapeño, white cheddar and chives

By @sendnoods

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.75 cup cornmeal
• 2.25 cup all-purpose flour
• 3 tsp baking powder
• 0.75 tsp baking soda
• 1 tsp paprika
• 0.75 tsp salt
• 0.5 cup neutral oil
• 4.5 Tbsp unsalted butter, melted
• 3 large eggs
• 0.25 cup honey
• 2 cup buttermilk
• 0.25 cup chives, finely chopped
• 6 strips bacon, par-cooked and chopped
• 3 jalapeños, finely chopped
• 1.5 cup shredded white cheddar

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, paprika (if using), and salt.
3. In another bowl, whisk together the oil, melted butter, eggs, honey, and buttermilk until well combined.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined (do not overmix).
5. Fold in the chives, bacon, jalapeños, and cheese if using.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Place in the oven and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool for 5–10 minutes before removing from the tin. Serve warm.
9. These muffins are amazing on their own but also pair beautifully with a slice of butter & drizzled with honey