Name: Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Southern American
Ingredients: 1 cup yellow 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; 1/4 cup vegetable oil; 2 jalapeños, finely chopped (seeds removed for less heat); 4 ounces cream cheese, softened; 2 tablespoons powdered sugar

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If you love the bold flavors of Southern comfort food with a playful twist, these Jalapeño Cornbread Muffins with Cream Cheese Filling are about to make your heart sing! Imagine tender, crumbly corn muffins laced with just the right kick from fresh jalapeños, then surprise! There’s the creamiest, lightly sweetened cream cheese center inside. Every bite is a happy balance of savory, spicy, and a hint of richness – perfect for spicing up your next barbecue, chili night, or afternoon snack break. These aren’t just muffins; they’re conversation starters.

Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

With a handful of pantry staples and a few fresh ingredients, you’ll have everything you need ready in a snap. Each component plays its own delicious role, whether it’s lending that golden cornbread color or adding the perfect creamy contrast hidden in the center. Here’s what you’ll gather for these Jalapeño Cornbread Muffins with Cream Cheese Filling:

Yellow cornmeal: This is the soul of traditional cornbread, giving the muffins their signature texture and color.
All-purpose flour: Ensures your muffins are tender and hold together beautifully.
Granulated sugar: Just a touch for sweetness to balance the spice and tang of buttermilk.
Baking powder: The essential lift – it makes these muffins rise tall and light.
Salt: Every flavor in the muffin pops with just the right pinch.
Buttermilk: Adds subtle tanginess and a moist crumb that keeps these muffins far from dry.
Large eggs: They bind everything together while adding richness.
Melted butter: Brings out a classic, buttery flavor in every bite.
Vegetable oil: For extra moisture, making the muffins soft even after baking.
Jalapeños: Finely chopped, they deliver the bold, fresh heat that makes this recipe sing. Take out the seeds for a milder kick.
Cream cheese: The surprise filling that’s creamy and luscious, adding a dreamy center.
Powdered sugar: Whipped into the cream cheese for a subtle kiss of sweetness to balance the spice.

How to Make Jalapeño Cornbread Muffins with Cream Cheese Filling

Step 1: Prep the Pan and Oven

Get ready for muffin magic! Start by preheating your oven to 375°F – this ensures an even bake and those perfect golden tops. Line a 12-cup muffin tin with paper liners or lightly grease it with oil or nonstick spray so your muffins release easily when they’re done.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This is your cornbread foundation, and making sure everything is evenly distributed guarantees each muffin is fluffy and flavorful in every single bite.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and oil until smooth. This combo brings together all the moisture and richness—plus, the buttermilk’s tang keeps things interesting. Now your kitchen’s about to start smelling amazing!

Step 4: Assemble the Muffin Batter

Pour the wet ingredients into the dry ingredients, then stir gently just until combined. Overmixing can make the muffins tough, so err on the side of a few lumps – that’s the secret to tender results. Next, fold in the finely chopped jalapeños, distributing their spicy crunch evenly right through the batter.

Step 5: Make the Cream Cheese Filling

In a small bowl, beat together the softened cream cheese and powdered sugar until perfectly smooth. This filling is like a hidden cloud of creamy decadence – not too sweet, but just enough to complement the savory backdrop of the cornbread and heat of the jalapeños.

Step 6: Fill and Layer the Muffin Cups

Spoon your cornbread batter into each muffin cup so they’re about halfway full. Drop a generous teaspoon of the cream cheese filling in the center of each. Then carefully top the filling with the remaining batter, making sure the cream cheese is completely covered. This is what gives Jalapeño Cornbread Muffins with Cream Cheese Filling that unforgettable surprise center.

Step 7: Bake to Perfection

Pop the muffin tin into the oven and bake for 16 to 18 minutes. You’ll know they’re ready when the tops are beautifully golden and a toothpick inserted into the muffin edge (not the center) comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack—a little patience helps them set and makes them easier to handle.

How to Serve Jalapeño Cornbread Muffins with Cream Cheese Filling

Garnishes

A little garnish can add a fresh pop and visual flair. Try sprinkling chopped chives, parsley, or even a few thin slices of fresh jalapeño on top just before serving. They make the muffins look irresistible and add a touch of green that’s eye-catching on any table.

Side Dishes

Few things pair quite as well as these muffins and a steaming bowl of chili. They’re also amazing with hearty soups, alongside BBQ ribs or pulled pork, or even as a spicy-sweet contrast to leafy green salads. Basically, Jalapeño Cornbread Muffins with Cream Cheese Filling are always ready to be the star at any meal.

Creative Ways to Present

Serve these muffins warm in a rustic basket lined with a colorful napkin, or use a wooden board for a casual, down-home vibe. For parties, you might slice each muffin in half to show off the cream cheese center and offer them as bite-sized open-faced treats – they’ll disappear fast!

Make Ahead and Storage

Storing Leftovers

Keep any extra Jalapeño Cornbread Muffins with Cream Cheese Filling fresh by storing them in an airtight container at room temperature for a day, or refrigerate them for up to four days. If they’ve been chilled, let them come to room temperature or warm them slightly before serving for best taste and texture.

Freezing

These muffins freeze beautifully! Let them cool completely, then wrap each muffin in plastic wrap and place in a freezer-safe container or zip-top bag. They’ll stay tasty for up to two months. Defrost individual muffins at room temperature or gently in the microwave when you’re ready to enjoy.

Reheating

To refresh that just-baked warmth, pop a muffin in the microwave for 10-15 seconds, or reheat in a preheated oven at 300°F for about 8 minutes. This brings back their perfect crumb and softens the cream cheese filling, so every bite tastes like it’s straight from the oven.

FAQs

Can I make Jalapeño Cornbread Muffins with Cream Cheese Filling less spicy?

Absolutely! If you’re spice-sensitive, simply remove all the seeds and membranes from your jalapeños, or use fewer jalapeños overall. You can even substitute with milder peppers like poblano or sweet mini peppers for flavor without the heat.

Can I use low-fat or dairy-free cream cheese for the filling?

Yes, both low-fat and dairy-free cream cheese work wonderfully, though the filling will be slightly less rich. Just be sure the cream cheese is softened for easy mixing and smooth texture in your filling.

Can I make these muffins gluten-free?

Definitely! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture may be a touch different, but Jalapeño Cornbread Muffins with Cream Cheese Filling still turn out beautifully and full of flavor.

Can I make mini muffins instead?

You sure can – mini muffins are adorable for parties or snacking. Just use a mini muffin tin, reduce the baking time to about 10 minutes, and adjust the amount of cream cheese filling accordingly.

What’s the best way to transport these muffins for potlucks?

Once cooled, place the muffins in a sturdy, lidded container in a single layer. If stacking is necessary, separate layers with parchment paper. This will help keep your Jalapeño Cornbread Muffins with Cream Cheese Filling looking gorgeous and intact on the go.

Final Thoughts

If you’re looking to seriously impress friends and family with something unexpected, Jalapeño Cornbread Muffins with Cream Cheese Filling are a must-make. The lively heat, the creamy heart, and that perfectly golden crust will have everyone reaching for seconds (or thirds). Give this recipe a try, and get ready for big flavors and big smiles all around!

Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 33 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Jalapeño Cornbread Muffins with a luscious cream cheese filling are a delightful twist on traditional cornbread. Spicy jalapeños add a kick to the savory muffins, while the creamy surprise inside makes them a standout side dish for any meal.

Ingredients

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Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup buttermilk
2 large eggs
1/4 cup melted butter
1/4 cup vegetable oil
2 jalapeños, finely chopped (seeds removed for less heat)
4 ounces cream cheese, softened
2 tablespoons powdered sugar

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Instructions

Preheat the oven and prepare the muffin tin: Preheat the oven to 375°F and line or grease a 12-cup muffin tin.
Prepare the batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine buttermilk, eggs, melted butter, and oil. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped jalapeños.
Make the cream cheese filling: In a small bowl, mix softened cream cheese with powdered sugar until smooth.
Assemble the muffins: Fill each muffin cup halfway with batter, add a teaspoon of the cream cheese mixture in the center, then cover with more batter.
Bake the muffins: Bake for 16–18 minutes until golden and a toothpick inserted around the edge comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.