Sourdough Mexican Muffins

Orale, these muffins bring the heat and the flavor.

Packed with creamed corn, sharp cheddar, green chiles, crumbled bacon, and pimentos, they’re basically a Tex-Mex cornbread in muffin form with sourdough starter adding that signature tang.

A touch of chili powder runs through the batter, giving each bite a warm little nudge without setting anyone’s mouth on fire.

The method is classic muffin technique: mix wet into dry, stir just until combined, don’t overthink it. Twenty minutes in the oven and you’ve got a dozen savory beauties with golden tops.

Pro Tips

• Stir the batter just until the dry ingredients are moistened. Lumps are fine. Overmixing makes muffins tough and rubbery.
• Fry the bacon until it’s properly crisp before crumbling. Limp bacon disappears into the batter instead of adding texture.
• Fill each cup exactly two-thirds full for muffins that dome up nicely without spilling over the edges.
• These are killer alongside a bowl of chili, or split and buttered for breakfast with eggs.