If you love cornbread with a little kick and a creamy surprise inside, then this Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe is about to become your new favorite treat. These muffins are perfectly moist and fluffy, flecked with spicy jalapeños and gooey cream cheese tucked right in the center. Every bite delivers a delightful balance of heat, tang, and buttery sweetness that makes it impossible to stop at just one. Whether for breakfast, a snack, or a savory side, these muffins bring joyful flavor and comforting warmth any time you crave a special bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtful ingredients. Each one plays a crucial role: the cornmeal gives texture and a hint of sweetness, while the sharp cheddar and fresh jalapeños add layers of flavor and heat. The buttermilk and eggs keep the muffins tender and moist, and the cream cheese filling offers a smooth, tangy contrast that ties everything together.
- 1 cup cornmeal: Adds that classic cornbread texture and slight sweetness.
- 1 cup all-purpose flour: Provides structure to keep the muffins light and fluffy.
- 1 tablespoon baking powder: Helps the muffins rise and become airy.
- ½ teaspoon baking soda: Works with the buttermilk for leavening and tenderness.
- ½ teaspoon salt: Balances and enhances all the flavors.
- 2 tablespoons sugar: Adds just a touch of sweetness to complement the spicy jalapeños.
- 1 cup buttermilk: Ensures moisture and a slight tanginess that brightens the batter.
- 2 large eggs: Bind everything together and contribute richness.
- ¼ cup unsalted butter, melted and slightly cooled: Infuses the muffins with buttery flavor and moistness.
- 1 cup shredded cheddar cheese: Sharp and melty, it boosts the savory depth.
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat): Brings fresh, bright spice without overwhelming heat.
- 4 oz cream cheese, softened: Creamy filling that adds lush richness and balances the spice.
- 1 tablespoon honey (optional, for filling): Adds a subtle sweetness that pairs beautifully with jalapeño and cream cheese.
How to Make Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking. This step is essential so your muffins come out cleanly without losing any of that cheesy, spicy filling.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. This combination forms the backbone of your muffin batter, ensuring even distribution of rising agents and seasoning.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, and melted butter until everything is smoothly combined. The buttermilk adds a gentle tang and helps react with the baking soda to make fluffy muffins.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients, stirring just until they come together. Overmixing can lead to tough muffins, so stop as soon as you see no more flour. Then gently fold in the shredded cheddar cheese and finely diced jalapeños for bursts of sharp flavor and spicy heat.
Step 5: Prepare the Cream Cheese Filling
In a small bowl, mix the softened cream cheese with honey if using, until it becomes smooth and spreadable. This filling adds creamy moisture and a touch of sweetness that perfectly contrasts the savory batter.
Step 6: Assemble the Muffins
Spoon about one tablespoon of batter into each muffin cup. Add a teaspoon of the cream cheese mixture right in the center, then cover it with a little more batter to seal the filling inside. This layering guarantees a delicious surprise inside every muffin.
Step 7: Bake to Perfection
Bake the muffins for 15–18 minutes, until golden brown on top and a toothpick inserted into the muffin edge (not the cream cheese center) comes out clean. Let the muffins cool in the pan for five minutes before transferring to a wire rack. Cooling slightly helps them set so the cream cheese stays luscious and gooey.
How to Serve Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
Garnishes
Top your Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe with a fresh sprinkle of chopped cilantro or a few sliced green onions. These garnishes add a burst of color and fresh herbal flavor that complements the spicy and cheesy notes beautifully.
Side Dishes
These muffins are a perfect match for smoky chili, tangy BBQ ribs, or a fresh garden salad. Their spicy, cheesy warmth makes them an excellent accompaniment that brings balance and excitement to any meal.
Creative Ways to Present
Serve these muffins warm with a dollop of honey butter or a drizzle of hot honey to play up the sweet and spicy contrast. For a fun twist, slice them open and spread with avocado or layer with pulled pork for a savory snack that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week to maintain freshness and moisture.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They will keep well for up to three months, letting you enjoy a spicy, cheesy treat anytime without the hassle of baking from scratch.
Reheating
To reheat, simply thaw at room temperature if frozen, then warm in a 350°F (175°C) oven for about 8–10 minutes or microwave briefly until heated through. This brings back that fresh-baked texture and creamy filling perfectly.
FAQs
Can I adjust the spice level in the Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe?
Absolutely! If you prefer less heat, remove all the jalapeño seeds and membranes before dicing. For more spice, include the seeds or add a pinch of cayenne pepper in the batter. This recipe is flexible so you can customize it to your heat preference.
Will these muffins be too moist because of the cream cheese filling?
Not at all. The cream cheese filling is carefully portioned and baked inside, which keeps the muffins moist but not soggy. The edges where you test with a toothpick will bake fully, ensuring a perfect texture balance.
Can I substitute regular milk for buttermilk?
You can, but the muffins won’t be quite as tender or flavorful. To mimic buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. This will add the acidity needed for the baking soda to work properly.
How do I store leftover Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe?
Store them in an airtight container at room temperature for a couple of days or refrigerate to keep them fresh longer. Make sure they are completely cooled before storing to avoid condensation which can make the muffins soggy.
Can I make these muffins gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour. The texture may vary slightly, but the overall flavor and cream cheese surprise will still shine through wonderfully.
Final Thoughts
If you’re craving a cozy, flavorful, and slightly spicy treat, I can’t recommend trying the Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe enough. They’re a delightful fusion of textures and tastes that feel like a warm hug with a playful kick. Whether you share them at brunch or enjoy them solo with a cup of coffee, these muffins are bound to become a cherished favorite. Give this recipe a go—you’ll be so glad you did!
Print
Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Jalapeño Cornbread Muffins with Cream Cheese Filling are a delightful twist on classic cornbread. Packed with cheddar cheese and finely diced jalapeños for a mild heat, each muffin is stuffed with a smooth honey-sweetened cream cheese center. Perfect as a spicy-sweet breakfast treat or a savory side for chili and BBQ, these moist and flavorful muffins are sure to impress.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
Add-ins and Filling
- 1 cup shredded cheddar cheese
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
- 4 oz cream cheese, softened
- 1 tablespoon honey (optional, for filling)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined for a uniform base.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined to avoid overmixing, which can toughen the muffins.
- Add Cheese and Jalapeños: Fold in the shredded cheddar cheese and finely diced jalapeños, distributing them evenly throughout the batter for bursts of flavor and spice.
- Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese with honey if desired, until smooth and creamy for a sweet and tangy filling.
- Fill Muffin Cups: Spoon about 1 tablespoon of batter into each muffin cup, then add 1 teaspoon of the cream cheese mixture in the center. Top with additional batter to fully cover the filling.
- Bake: Bake the muffins for 15–18 minutes, or until golden brown. Test doneness by inserting a toothpick into the edge of a muffin (avoiding the cream cheese center); it should come out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- For an extra spicy kick, keep the jalapeño seeds or add a pinch of cayenne pepper to the batter.
- These muffins are excellent served alongside chili or BBQ dishes.
- They also make a delicious spicy-sweet breakfast or snack option.
