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Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Diane
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully incorporated.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://savorytablerecipes.com/jalapeno-cornbread-muffins-with-cream-cheese-filling-recipe/