Jalapeño Cornbread Muffins with Cream Cheese Filling: A Perfectly Spicy Delight

If you’re a fan of cornbread with a twist, these Jalapeño Cornbread Muffins with Cream Cheese Filling are the perfect blend of spice and creaminess. The combination of sharp cheddar cheese and jalapeños creates a deliciously savory treat ideal for any occasion.

Re

cipe Overview

• Difficulty Level: Easy
• Category: Snack
• Cuisine: American
• Co
  st: $$

Why You’ll Love This Recipe

These Jalapeño Cornbread Muffins offer an enticing mix of textures and flavors. The spicy jalapeños add a tantalizing zing, complemented by creamy cheese, making each bite an adventure. Perfect for family gatherings, BBQs, or as a festive holiday side dish.

The recipe strikes a balance between complexity and ease, allowing even novice bakers to impress guests with these delightful treats. The cream cheese filling adds an extra layer of indulgence that makes these muffins truly irresistible.

Co

ntext/Background

Cornbread has deep roots in Southern America, traditionally served alongside meals or enjoyed as a standalone snack. Adding jalapeños and cream cheese provides a modern twist on this classic, blending spicy and creamy elements into a timeless favorite.

Common Mistakes to Avoid

• Overmixing the batter, which can lead to tough muffins.
• Using too much cream cheese, overpowering the cornbread flavor.
• No
  t properly greasing the muffin tins, causing the muffins to stick.

Tips for Perfect Jalapeño Cornbread Muffins

• Use fresh jalapeños for the best flavor and heat level.
• Ensure the cream cheese is at room temperature for easy mixing.
• If
  you prefer less spice, remove seeds and membranes from the jalapeños.

Variations and Substitutions

• Substitute jalapeños with mild green chilies for a less spicy version.
• Use a mixture of cheddar and pepper jack cheese for a different flavor profile.

Serving Suggestions

Pair these muffins with hearty soups or chili, or serve as an appetizer at your next gathering. They also make a great addition to brunch spreads.

Storage and Leftovers

Store any leftover muffins in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain their crisp exterior.

Make Ahead Instructions

Prepare the batter ahead of time and refrigerate for up to a day before baking. This allows the flavors to meld and develop for a richer taste.

Nu

tritional Information

• Calories: 250
• Protein: 6g
• Carbohydrates: 30g
• Fa
  t: 12g
• Fiber: 2g
• Sugar: 5g

Dietary Notes

• Vegetarian

The Recipe

Serves: 12

Prep Time: 15 mins

Coo

Total Time: 35 mins

Kitchen Equipment Needed

• Muffin tin
• Mi
  xing bowls
• Whisk
• Oven

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1
  tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2
  large eggs
• 1/4 cup melted butter
• 1 cup jalapeños, diced
• 1
  cup shredded cheddar cheese
• 4 oz cream cheese, softened

Directions

1. Preheat your oven to 400°F (200°C) and grease a muffin tin.
2. In
   a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together buttermilk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fo
   ld in the diced jalapeños and shredded cheddar cheese.
6. Fill each muffin cup halfway with the batter, then add a dollop of cream cheese in the center.
7. Cover with more batter until each cup is about 3/4 full.
8. Ba
   ke for 15-20 minutes or until a toothpick inserted into the muffin comes out clean.
9. Allow to cool for a few minutes before serving.

Recipe Notes

• Adjust the number of jalapeños based on your spice preference.
• Yo
  u can use silicone muffin liners for easier removal and cleanup.

Community Tips and Photos

Share your experience with this recipe! Tag us using #JalapeñoMuffins on social media.

Questions and Answers

• Can I make these muffins gluten-free? Yes, substitute the all-purpose flour with a gluten-free baking mix.
• Ho
  w can I make these less spicy? Remove the seeds and membranes from the jalapeños or use milder peppers.