These Jalapeño Cornbread Muffins with Cream Cheese Filling are a delightful twist on classic cornbread. They combine the sweetness of cornbread, the tangy creaminess of a rich cream cheese filling, and a spicy kick from jalapeños, creating a perfect side dish or snack. Whether you’re hosting a BBQ, craving comfort food, or looking for a unique appetizer, these muffins are sure to impress.
Why You’ll Love This Recipe
- Flavor Explosion: Sweet, savory, and spicy flavors come together harmoniously.
- Easy to Make: Simple steps make this a beginner-friendly recipe.
- Crowd-Pleaser: Perfect for parties, potlucks, or family dinners.
- Customizable: Adjust the spice level or experiment with add-ins like bacon or cheddar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornmeal
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Eggs
- Unsalted butter
- Jalapeños, finely chopped
- Cream cheese
Directions
- Prepare the Cream Cheese Filling: Soften the cream cheese and mix until smooth. Set aside.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt.
- Combine Wet Ingredients: In another bowl, whisk together milk, eggs, and melted butter.
- Make the Batter: Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the chopped jalapeños.
- Assemble Muffins: Preheat the oven to 375°F and line a muffin tin with liners. Fill each cup halfway with the batter. Add a dollop of cream cheese filling, then top with more batter.
- Bake: Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Allow to cool slightly before serving.
Servings and Timing
- Servings: This recipe makes 12 muffins.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: About 35 minutes
Variations
- Cheddar Jalapeño: Add shredded cheddar cheese to the batter for an extra cheesy touch.
- Bacon Jalapeño: Crumbled cooked bacon makes a savory addition.
- Milder Version: Remove the jalapeño seeds and ribs for less heat.
- Sweeter Option: Increase the sugar slightly for sweeter muffins.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap muffins individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
- Reheating: Warm in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes.
FAQs
1. Can I use pickled jalapeños instead of fresh ones?
Yes, pickled jalapeños can be used, but they will add a tangy flavor. Be sure to drain and pat them dry before adding to the batter.
2. Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
3. Can I skip the cream cheese filling?
Yes, you can omit the cream cheese filling for a simpler jalapeño cornbread muffin.
4. How spicy are these muffins?
The spice level depends on the jalapeños used. Removing the seeds and ribs will reduce the heat.
5. What can I serve these muffins with?
They pair well with chili, soups, BBQ dishes, or as a standalone snack.
6. Can I use a muffin mix instead of making the batter from scratch?
Yes, you can use a cornbread muffin mix and enhance it with jalapeños and cream cheese.
7. How do I prevent the cream cheese from sinking?
Ensure the batter is thick enough, and add the cream cheese filling gently in the middle.
8. Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, but the filling may be less rich.
9. Can I double the recipe?
Absolutely! Simply double the ingredient quantities and bake in batches.
10. Can I make mini muffins instead?
Yes, adjust the baking time to 10-12 minutes for mini muffins.
Conclusion
Jalapeño Cornbread Muffins with Cream Cheese Filling are a versatile and flavorful addition to any meal. Whether you’re spicing up your dinner table or creating a unique snack, these muffins deliver every time. Customize them to your taste, and enjoy their delightful combination of sweet, spicy, and creamy goodness!
PrintJalapeño Cornbread Muffins with Cream Cheese Filling
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Appetizer, Side Dish, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Jalapeño Cornbread Muffins are a delicious twist on classic cornbread. Packed with a little heat from jalapeños and a creamy, tangy surprise inside, they’re perfect for spicing up your dinner table or as a standout appetizer. Serve them warm for the ultimate comfort treat.
Ingredients
For the Muffins:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1 cup fresh or canned corn kernels (drained if canned)
- 1–2 jalapeños, finely diced (adjust to taste)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prep:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well. - Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside. - Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the corn kernels and diced jalapeños. - Assemble the Muffins:
Spoon a small amount of batter into the bottom of each muffin liner, filling about one-third of the way. Add a dollop (about 1 tsp) of the cream cheese filling in the center of each. Top with more batter to cover the filling, filling the liners about 3/4 full. - Bake:
Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted (away from the cream cheese center) comes out clean. - Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For extra flavor, sprinkle a little shredded cheddar cheese on top before baking.
- Adjust the jalapeños to suit your spice tolerance. Removing the seeds and membranes will reduce the heat.
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