Jalapeño Cornbread Muffins with Cream Cheese Filling are a savory treat with just the right amount of heat and a luscious, creamy center. Perfect as a side dish, appetizer, or snack, these muffins bring a burst of flavor to your table. They pair wonderfully with soups, stews, or a simple dollop of butter.
Why You’ll Love This Recipe
- Combines the classic cornbread flavor with a spicy twist.
- The cream cheese filling adds a rich, creamy contrast.
- Easy to make, yet impressive enough for gatherings.
- Versatile: great for breakfast, lunch, or dinner.
- A fun way to elevate traditional cornbread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar (optional for a slightly sweet touch)
- Buttermilk
- Eggs
- Unsalted butter (melted)
- Fresh jalapeños (diced, seeds removed for less heat)
- Cream cheese (softened)
- Honey or maple syrup (optional, for serving)
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
- Mix dry ingredients: In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Prepare wet ingredients: In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the diced jalapeños.
- Prepare the filling: In a small bowl, beat the cream cheese until smooth. If desired, add a pinch of sugar for a slightly sweet filling.
- Assemble the muffins: Fill each muffin cup about halfway with the batter. Add a dollop of cream cheese in the center, then top with more batter to cover the filling.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Cool and serve: Allow the muffins to cool slightly before serving. Drizzle with honey or serve alongside butter if desired.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Cheese Lovers: Add shredded cheddar or pepper jack cheese to the batter for extra flavor.
- Mild Version: Use less jalapeño or substitute with mild green chilies.
- Gluten-Free: Replace all-purpose flour with a gluten-free baking mix.
- Sweet and Spicy: Add a tablespoon of honey or maple syrup to the batter for a touch of sweetness.
- Herbed Delight: Mix in fresh chopped cilantro or chives for added flavor.
Storage/Reheating
- Storage: Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap individual muffins in plastic wrap and freeze in a freezer-safe bag for up to 3 months.
- Reheating: Reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for 5–7 minutes.
FAQs
1. Can I use pickled jalapeños instead of fresh?
Yes, but drain and pat them dry to avoid excess moisture.
2. How do I make the muffins less spicy?
Remove the seeds and membranes from the jalapeños or reduce the amount used.
3. Can I use milk instead of buttermilk?
Yes, but add 1 tablespoon of lemon juice or vinegar to the milk to mimic the tangy flavor of buttermilk.
4. Can I make these muffins without cream cheese?
Absolutely! They’ll still be delicious as plain jalapeño cornbread muffins.
5. Can I use a mini muffin tin?
Yes, adjust the baking time to 10–12 minutes for smaller muffins.
6. What’s the best way to soften cream cheese quickly?
Leave it at room temperature for 30 minutes, or microwave in 10-second intervals until softened.
7. Can I make the batter ahead of time?
It’s best to bake immediately, but you can prepare the dry and wet ingredients separately and combine them before baking.
8. Can I add other vegetables?
Yes, diced red bell peppers or corn kernels make great additions.
9. How do I know when the muffins are done?
The tops should be golden, and a toothpick inserted into the batter (not the cream cheese) should come out clean.
10. What can I serve these muffins with?
They pair well with chili, soup, or a hearty stew, or can be enjoyed on their own as a snack.
Conclusion
Jalapeño Cornbread Muffins with Cream Cheese Filling are a flavorful twist on traditional cornbread that’s sure to become a favorite in your recipe collection. Whether you enjoy them as a side dish, a snack, or a centerpiece at your next gathering, these muffins bring bold flavors and creamy comfort to the table. Give them a try and enjoy the perfect blend of spice and creaminess in every bite!
Print
Jalapeño Cornbread Muffins with Cream Cheese Filling
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Side Dish, Snack
- Cuisine: American, Southern
Description
These Jalapeño Cornbread Muffins are tender, flavorful, and pack a subtle kick of heat. A creamy cream cheese filling in the center takes them to the next level. Perfect as a side for chili, soups, or a stand-alone snack.
Ingredients
For the Cornbread Muffins:
- 1 cup (130 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup (240 ml) buttermilk
- 1/3 cup (80 ml) vegetable oil
- 2 large eggs
- 2 jalapeños, finely diced (remove seeds for less heat)
- 1/2 cup (60 g) shredded cheddar cheese
For the Cream Cheese Filling:
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon lime juice (optional, for a tangy twist)
Instructions
1. Prepare the Filling:
- In a small bowl, mix the softened cream cheese, powdered sugar, and lime juice until smooth. Cover and refrigerate while you prepare the muffin batter.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
3. Make the Muffin Batter:
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- In another bowl, whisk together the buttermilk, vegetable oil, and eggs. Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the diced jalapeños and shredded cheddar cheese.
4. Assemble the Muffins:
- Spoon about 1 tablespoon of batter into each muffin cup, spreading it to cover the bottom.
- Add a dollop (about 1 teaspoon) of the cream cheese filling to the center of each cup. Cover with another tablespoon of muffin batter, ensuring the cream cheese is fully enclosed.
5. Bake the Muffins:
- Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
6. Serve:
- Serve warm with a drizzle of honey or alongside your favorite chili or soup.
Notes
- For a spicier muffin, leave the seeds in the jalapeños or add a pinch of cayenne pepper to the batter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
- Substitute the cheddar cheese with pepper jack for extra flavor.