Description
These Jalapeño Cornbread Muffins with Cream Cheese Filling combine spicy jalapeños, sweet corn, and a creamy, tangy filling for a deliciously moist muffin. Perfect as a snack or side, they offer a wonderful mix of textures and flavors that complement chili, soups, or BBQ meals.
Ingredients
Scale
Cornbread Muffins
- 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
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1-2 jalapeños, finely chopped (seeds removed for less heat)
- ½ cup shredded cheddar cheese (optional)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp garlic powder (optional for a savory twist)
- 1 tsp lime or lemon zest (optional, for brightness)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prepare for baking.
- Make the Cream Cheese Filling: In a small bowl, beat the softened cream cheese with sugar, garlic powder (if using), and lime or lemon zest (if using) until smooth and creamy. Set aside while you prepare the batter.
- Prepare the Cornbread Batter: In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Gradually combine the wet ingredients into the dry ingredients, stirring just until mixed. Fold in the corn kernels, finely chopped jalapeños, and shredded cheddar cheese (if using) to evenly distribute.
- Assemble the Muffins: Spoon about 1 to 2 tablespoons of the cornbread batter into the bottom of each muffin cup. Add a heaping teaspoon of the cream cheese mixture in the center, then cover the filling with another tablespoon or so of batter to fully encase it.
- Bake the Muffins: Bake in the preheated oven for 15-18 minutes until muffins are golden brown and a toothpick inserted near the edge (avoiding the cream cheese center) comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm with butter, honey, or extra cream cheese, or pair them as a side with chili, soups, or BBQ.
Notes
- Remove jalapeño seeds for less heat or include them if you prefer more spice.
- The shredded cheddar cheese is optional but adds a nice savory flavor.
- Fresh, frozen, or canned corn kernels can be used; just ensure canned corn is well drained.
- For a brighter flavor, include lime or lemon zest in the cream cheese filling.
- Do not overmix the batter to keep muffins tender and soft.
