Best 3 Blue Corn Chile Bacon Muffins Recipes

Indulge in a culinary journey with our tantalizing Blue Corn Chile Bacon Muffins, a symphony of flavors that will awaken your taste buds. These delectable muffins seamlessly blend the earthy notes of blue cornmeal with the bold heat of roasted poblano chiles and the smoky richness of crispy bacon. Each bite offers a harmonious balance of textures, from the tender crumb of the muffin to the crunchy bacon bits and the pop of roasted corn.

**But that's not all!**

Along with the Blue Corn Chile Bacon Muffins, this article presents a treasure trove of other irresistible muffin recipes that cater to various dietary preferences and flavor cravings. From the classic Blueberry Muffins bursting with juicy blueberries to the indulgent Chocolate Chip Muffins loaded with luscious chocolate chips, there's a muffin here to satisfy every sweet tooth.

For those seeking a healthier option, the article features the wholesome Banana Nut Muffins, brimming with mashed bananas and chopped walnuts. Those with gluten sensitivities will delight in the tender Gluten-Free Zucchini Muffins, packed with grated zucchini and a hint of cinnamon. And for a unique twist, try the savory Spinach Feta Muffins, where spinach and feta cheese come together in a delightful savory treat.

Let's cook with our recipes!

GREEN CHILE CORN MUFFINS

Green Chile Corn Muffins image

Spicy, sweet green chile and Cheddar corn muffins. The perfect sidekick to a bowl of chili!

Provided by JenniferCooks

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
1 (15.25 ounce) can whole kernel corn, drained
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers
½ cup finely chopped onion
⅓ cup milk
1 egg, beaten
2 teaspoons chili powder
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.5 g, Cholesterol 26.3 mg, Fat 6.6 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 607.4 mg, Sugar 2.1 g

BLUE CORN MUFFINS

Blue Corn Muffins image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3/4 cup unsalted butter
1/3 cup sugar
4 large eggs
1/2 cup milk
1 to 2 fresh jalapenos, minced
3/4 cup grated mild Cheddar
3 ounces cream cheese or fresh, mild goat cheese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal)
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
24 (4-inch) strips of fresh or dried corn husks

Steps:

Preheat the oven to 375 degrees F.
Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

BLUE CORN MUFFINS

Blue Corn Muffins image

Provided by Bobby Flay

Categories side-dish

Yield 6 muffins

Number Of Ingredients 15

Ingredients

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Tips:

For the best flavor, use fresh blue cornmeal. If you can't find blue cornmeal, you can use regular cornmeal, but the muffins won't have as much flavor.
Be sure to soak the cornmeal in water for at least 30 minutes before using. This will help to soften the cornmeal and make the muffins more tender.
Feel free to adjust the amount of chili and bacon in the muffins to suit your taste.
These muffins are best served warm, but they can also be stored at room temperature for up to 2 days or in the freezer for up to 2 months.

Conclusion:

These Blue Corn Chile Bacon Muffins are a delicious and easy-to-make snack or breakfast item. They're perfect for parties or potlucks, and they're sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting muffin recipe, give these Blue Corn Chile Bacon Muffins a try. You won't be disappointed!