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
Scale
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
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.
Notes
- For extra spice, leave some jalapeño seeds or add cayenne.
- Best served warm and pairs well with chili or BBQ.
- Store leftovers in an airtight container and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 6g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
