Jalapeño Cornbread Muffins with Cream Cheese Filling

Why You’ll Love This Recipe

1. Flavorful Fusion: Combines the sweetness of cornbread with the heat of jalapeños and the richness of cream cheese.

2. Moist and Tender: The addition of sour cream and melted butter ensures a soft, moist texture.

3. Easy to Make: Simple ingredients and straightforward steps make preparation a breeze.

4. Versatile: Ideal for various occasions, from family dinners to potlucks and brunches.

5. Customizable: Adjust the level of heat by modifying the amount of jalapeños or substituting with milder peppers.

6. Crowd-Pleaser: A guaranteed hit that will have everyone asking for the recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1/2 cup sour cream

• 1 cup shredded cheddar cheese

• 2 jalapeños, thinly sliced, plus extra for topping

• 4 oz cream cheese, cut into small cubes

Optional Substitutions:

• For a gluten-free version: Substitute all-purpose flour with a gluten-free flour blend.

• For a lighter version: Use reduced-fat sour cream and cheese.

• For less heat: Swap out jalapeños for mild green chilies.

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients: In a separate bowl, combine the buttermilk, eggs, melted butter, and sour cream. Stir the wet ingredients into the dry ingredients until just combined—be careful not to overmix.

4. Add Flavor: Fold in the shredded cheddar cheese and sliced jalapeños, ensuring they are evenly distributed throughout the batter.

5. Fill Muffin Cups: Fill each muffin cup halfway with the batter. Place a cube of cream cheese in the center of each muffin cup, then top with more batter until the cups are about 3/4 full.

6. Garnish and Bake: Place a slice of jalapeño on top of each muffin for garnish. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the cornbread (not the cream cheese) comes out clean.

7. Cool and Serve: Allow the muffins to cool slightly before serving. Enjoy them warm for the best flavor experience!

Servings and Timing

• Servings: Approximately 12 muffins.

• Preparation Time: 15 minutes.

• Baking Time: 18-20 minutes.

• Total Time: Approximately 35-40 minutes.

Variations

• Smoky Flavor: Add a teaspoon of smoked paprika to the batter for a smoky twist.

• Bacon Infusionbacon into the batter for added flavor.: Incorporate cooked, crumbled bacon into the batter for added flavor.

• Cheese Variety: Experiment with different cheeses like pepper jack or Monterey Jack for varied tastes.

• Herb Addition: Mix in chopped fresh herbs such as cilantro or green onions for an extra layer of freshness.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Place cooled muffins in a freezer-safe bag and store for up to 3 months. Thaw in the refrigerator before reheating.

• Reheating: Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

FAQs

Can I use a different type of cheese?

Yes, feel free to substitute cheddar with other cheeses like pepper jack or Monterey Jack for a different flavor profile.

How can I make these muffins spicier?

Increase the amount of jalapeños or add a pinch of cayenne pepper to the batter for an extra kick.

Can I make these muffins ahead of time?

Absolutely! Prepare the muffins and store them in an airtight container at room temperature for up to 3 days.

Are these muffins suitable for freezing?

Yes, these muffins freeze well. Place cooled muffins in a freezer-safe bag and store for up to 3 months.

Can I omit the cream cheese filling?

While the cream cheese adds a delightful surprise, you can omit it if preferred. The muffins will still be flavorful without it.

How can I reduce the heat from the jalapeños?

Remove the seeds and membranes from the jalapeños before slicing to reduce their heat.

Can I use a different type of pepper?

Yes, you can substitute jalapeños with other mild peppers like poblano or Anaheim peppers if you prefer less heat.

Can I make these muffins gluten-free?

Yes, simply substitute the flour with a gluten-free flour blend, ensuring the other ingredients are also gluten-free.

What can I serve these muffins with?

These muffins pair perfectly with chili, soup, or as a side for grilled meats.

How do I know when the muffins are done?

The muffins should be golden brown on top, and a toothpick inserted into the cornbread part (not the cream cheese) should come out clean.

Conclusion

Jalapeño Cornbread Muffins with Cream Cheese Filling are a savory treat that offers a perfect balance of heat, richness, and comfort. Whether you’re serving them at a family meal, potluck, or enjoying them as a snack, these muffins are sure to become a favorite. Their combination of creamy, cheesy filling with spicy jalapeños inside a fluffy cornbread base is a true crowd-pleaser. Try them today, and enjoy the savory goodness in every bite!

Jalapeño Cornbread Muffins with Cream Cheese Filling

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 18–20 minutes
• Total Time: 35–40 minutes
• Yield: 12 muffins
• Category: Side Dish, Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Jalapeño Cornbread Muffins with Cream Cheese Filling combine the perfect balance of spicy, savory, and creamy flavors. With a cornbread base infused with cheddar cheese and jalapeños, and a surprise cream cheese center, these muffins are a bold twist on a classic favorite. Perfect for any occasion, from family dinners to potlucks, they’re sure to be a crowd-pleaser!

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Ingredients

1 cup all-purpose flour

1 cup yellow cornmeal

¼ cup granulated sugar

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk

2 large eggs

¼ cup unsalted butter, melted

½ cup sour cream

1 cup shredded cheddar cheese

2 jalapeños, thinly sliced (plus extra for topping)

4 oz cream cheese, cut into small cubes

Optional Substitutions:

Gluten-Free: Use a gluten-free flour blend.

Lighter Version: Use reduced-fat sour cream and cheese.

Less Heat: Swap jalapeños for mild green chilies.

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Instructions

• Preheat Oven: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.

• Mix Dry Ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

• Combine Wet Ingredients: In another bowl, mix buttermilk, eggs, melted butter, and sour cream. Stir into the dry ingredients until just combined (don’t overmix).

• Add Flavor: Fold in shredded cheddar cheese and sliced jalapeños until evenly distributed.

• Fill Muffin Cups: Fill each muffin cup halfway with batter. Place a cube of cream cheese in the center of each muffin, then top with more batter until the cups are about ¾ full.

• Garnish & Bake: Top each muffin with a slice of jalapeño. Bake for 18–20 minutes or until golden brown, and a toothpick inserted into the cornbread comes out clean.

• Cool & Serve: Let muffins cool slightly before serving. Enjoy warm for the best flavor!

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Notes

Smoky Flavor: Add 1 tsp of smoked paprika to the batter for a smoky twist.

Cheese Variety: Try other cheeses like pepper jack or Monterey Jack for a different taste.

Herb Addition: Fresh cilantro or green onions can be mixed in for added freshness.