Description
These Jalapeño Cornbread Muffins with Cream Cheese Filling combine the classic Southern American flavors of spicy jalapeños and rich cheddar cheese with a creamy, sweetened cream cheese center. Perfect as a savory side dish or a flavorful snack, these muffins offer a delightful balance of heat, tang, and texture, all baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted and cooled)
Add-ins
- 1 cup shredded cheddar cheese
- 2–3 jalapeños (seeded and finely chopped)
Cream Cheese Filling
- 6 ounces cream cheese (softened)
- 1 tablespoon honey
- Pinch of salt
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease 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 fully combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter until the mixture is smooth and homogenous.
- Form the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing to keep the muffins tender.
- Add Cheese and Jalapeños: Fold in the shredded cheddar cheese and finely chopped, seeded jalapeños carefully to distribute evenly without deflating the batter.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with honey and a pinch of salt until smooth and creamy.
- Assemble Muffins: Spoon about one tablespoon of batter into each muffin cup, then add a heaping teaspoon of the cream cheese mixture in the center. Top with another tablespoon of batter, making sure to fully cover the cream cheese filling.
- Bake: Bake for 15–18 minutes, or until the muffins are golden on top and a toothpick inserted into the muffin (avoiding the cream cheese filling) comes out clean.
- Cool and Serve: Let the muffins cool for a few minutes in the tin before removing. Serve warm for the best flavor experience. They can be reheated in the oven or microwave as desired.
Notes
- For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper to the batter.
- These muffins are best served warm but can be reheated in the oven or microwave.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- If you prefer less spice, reduce the amount of jalapeños or omit them entirely.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
