Mini Hatch & Bacon Corn Muffins

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

When a few of my blogging friends decided to make a project out of Bon Appétit magazine’s RSVP section, I knew I wanted to participate. The RSVP section is for recipes re-created at the request of readers who loved a certain dish at a restaurant.

For the July issues I chose the Mini Buttermilk Corn Muffins. I knew they would be perfect for my Cook for the Cure brunch, but I wanted to make them a little more savory to balance out the pastries I knew we would have. Luckily I had some Dai Due molasses bacon on hand, as well as roasted hot Hatch peppers I chopped and froze last summer.

Corn Muffins - These bite-sized mini hatch and bacon corn muffins are perfect for any meal - with an omelet, a salad, or a bowl of chili.

The result was a super yummy bite-sized morsel with a bit of fire at the back end. These are perfect for any meal – with an omelet, a salad, or a bowl of chili.

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Hatch & Bacon Corn Bread Muffins image on Stetted

Mini Hatch & Bacon Corn Muffins

Tasty mini muffins for sides
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 mini muffins
Calories 47 kcal


  • Nonstick vegetable oil spray
  • 1/2 cup all purpose flour
  • 3 tablespoons yellow cornmeal
  • 3 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon generous kosher salt
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 slices bacon
  • 1 tablespoon chopped roasted Hatch peppers


  • Preheat oven to 400°F. Coat 16 mini muffin cups with nonstick spray.
  • Cook bacon until crisp and set aside on paper towels to drain. Chop into small bits.
  • Whisk flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk sour cream, buttermilk, and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add bacon and chopped pepper; fold just to incorporate. Divide among prepared muffin cups, about 1 generous tablespoon per cup.
  • Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.


Slightly adapted from Bon Appétit July 2010


Serving: 1 mini muffinCalories: 47 kcalCarbohydrates: 5 gProtein: 1 gFat: 3 gSaturated Fat: 1 gCholesterol: 13 mgSodium: 63 mgSugar: 2 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Oh WOW these sound delicious… I’ve added chiles + cheddar to my cornbread, never bacon… I’ll have to remember this one…

    thanks for sharing!