Bacon-Cheddar Corn Muffins

My family enjoyed these muffins very much. I made in accordance with the recipe, except where I had constraints as to what is available where I live. I used jarred jalapenos, grated mixed cheeses (no cheddar, which might have been better), and sour milk made from skim milk and vinegar. I served these with chili, and they were the perfect accompaniment. Maybe those who had them for breakfast were disappointed that they weren't sweet, and thus gave low ratings.

I don't know why so many people say these lacked flavor.  They remind me of this jalapeno cheese cornbread that my mom makes (but is loaded with fat and calories).  I use a fairly large jalapeno - a few seeds are fine and not too hot.  Keeping the chop size on the bacon a bit on the larger size seems to make a difference and today I used Dubliner white cheddar.  Yummy.  Perfect with a bowl of chili.

I see now I should have read the prior reviews before making these.  Agree with several others, these lacked flavor.  Very bland and unremarkable.  Definitely needs more salt and other adjustments to make these worthwhile. 

After reading the other reviewers' comments, I consulted the recipe for Miniature Corn Muffins from All You, as those are quite tasty despite containing no bacon or cheddar. To bump up the flavor in this recipe I added a clove of garlic (I was omitting the jalapeno anyway) and increased the salt to 1/2 tsp. I also reserved the bacon drippings and used these in place of part of the oil. I hadn't made these before and so did not have a basis for comparison; but the result was a tasty, savory (and decently-sized) breakfast muffin that I would make again. Still, if (as I gather) these changes were needed to make them passable then I can't give a high rating. Next time I may increase the recipe by half to make the muffins larger.

I thought these were okay, but they need a little more flavor. I used finely shredded cheddar cheese, and next time I will use thickly shredded cheddar - I think that will make a difference. Also, I think I will use more salt and substitute butter for canola oil.

I thought these were very good. I omitted the jalapeno so it wouldn't be too spicy for my kids. We all loved them. They had plenty of flavor in my opinion and were extremely moist! My ONLY critique would be to add a little less cumin. I liked the cumin punch but I think 3/4 teaspoons is a little too much.

I made the recipe as directed, no changes. I was surprised at how little flavor these muffins have. How can something with bacon, jalapeno, cumin and cheese be bland? I was hoping someone here would have suggested a way to punch it up. I'll probably try them again (if only to use up the buttermilk) and try to think of a way to make them more savory.

These came out great...I'm going to make these adjustments for the next batch: a little bit of brown sugar or honey, a 1-2 more strips of bacon, include jalapeño seeds (we like spicy), maybe butter instead of the canola oil, chives? The muffins were good...they were just missing something. Easy to make and came out moist.

Used whole wheat flour to make more healthy. Seemed very cornbread like; they were ok.

Very yummy. I read the other reviews about being dry so I warmed mine in the mircrowave for a few seconds and added a little butter before leaving in the morning and it was a perfect grab and go breakfast.

These are GREAT! ...with a little work. I made these twice. The first time, I followed the recipe except that I used turkey bacon. The second time, I made it way yummier. First, I made bread instead of muffins. Then I upped the cumin to one teaspoon, chopped a large jalapeno (seeds and all!), and divided the cheese (half in the batter, half on top). It was fantastic!! So flavorful. I served it at a potluck and people adored it.

I loved these muffins! I just made them for the first time this week and they were a snap to prepare. I did make the following changes: 1/2 the recipe except for the bacon (still kept at 4 slices) and the jalapeno (used the whole pepper). I thought they were moist and crumbly just like corn bread should be (I baked them for the prescribed time and they were just perfect). The heat from the jalapeno and smoky bacon flavor definitely put this recipe onto my "keeper" list and I will definitely be making again in the future.

I was excited to make these for a quick breakfast but I didn't love them. Not sure why- maybe too dry? Or just not my taste?

Very dry, did not like it. Easy to make, instead of muffins, I used a 2quart pan and baked 5 mins. longer.

The corn bread overpowers all of the other ingredients. It was easy to make but tasted lousy.

These are great if you don't like sweet breakfast muffins. Bacon taste with no guilt! The first time I made these though, they would have rated 2 stars. The original recipe calls for 3/4 tsp of Cumin. That is WAY too much. They taste like cumin muffins and you can't taste anything else. I cut the cumin down to 1/4 tsp and it was fantastic!