JALAPEÑO CORNBREAD MUFFINS WITH CREAM CHEESE FILLING
These jalapeño cornbread muffins are spicy, moist, and filled with creamy, tangy cream cheese. Perfect as a savory snack or side, they bring a delightful kick with a soft, cheesy center everyone will love.
Ingredients
For the Muffins:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 –2 jalapeños seeded and finely chopped (adjust to heat preference)
For the Filling:
- 8 oz cream cheese softened
- 2 tablespoons shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Prepare the Filling:
- In a bowl, mix cream cheese, cheddar cheese, garlic powder, salt, and pepper until smooth. Set aside.
Preheat Oven:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
Mix Dry Ingredients:
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
- In another bowl, whisk buttermilk, eggs, and melted butter.
Make the Batter:
- Add wet ingredients to dry ingredients, stirring just until combined. Fold in chopped jalapeños.
Fill Muffin Cups:
- Spoon about 1 tablespoon of batter into each muffin cup. Add about 1 teaspoon of cream cheese filling in the center, then cover with more batter until ¾ full.
Bake:
- Bake for 20–25 minutes, or until golden and a toothpick inserted (avoiding cream cheese) comes out clean.
Cool and Serve:
- Let muffins cool for 5 minutes before removing from pan. Serve warm.
Notes
Make Ahead:
Prepare the batter and filling ahead, fill muffin cups, and refrigerate up to 24 hours before baking. Customizing the Heat:
Add more jalapeños or include a pinch of cayenne pepper for extra spice. Serving Suggestions:
Great alongside chili, soups, or salads. Perfect for game day or potlucks. Allergy-Friendly Options:
Use dairy-free cream cheese and butter substitutes to make it dairy-free. Storage Tips:
Store muffins in an airtight container at room temperature for 2 days or freeze for up to 1 month.
Prepare the batter and filling ahead, fill muffin cups, and refrigerate up to 24 hours before baking. Customizing the Heat:
Add more jalapeños or include a pinch of cayenne pepper for extra spice. Serving Suggestions:
Great alongside chili, soups, or salads. Perfect for game day or potlucks. Allergy-Friendly Options:
Use dairy-free cream cheese and butter substitutes to make it dairy-free. Storage Tips:
Store muffins in an airtight container at room temperature for 2 days or freeze for up to 1 month.