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
Units
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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.