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Jalapeño Cornbread Muffins with Cream Cheese Filling

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These Jalapeño Cornbread Muffins are tender, flavorful, and pack a subtle kick of heat. A creamy cream cheese filling in the center takes them to the next level. Perfect as a side for chili, soups, or a stand-alone snack.

Ingredients

Scale

For the Cornbread Muffins:

  • 1 cup (130 g) yellow cornmeal
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (240 ml) buttermilk
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs
  • 2 jalapeños, finely diced (remove seeds for less heat)
  • 1/2 cup (60 g) shredded cheddar cheese

For the Cream Cheese Filling:

  • 4 oz (113 g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon lime juice (optional, for a tangy twist)

Instructions

1. Prepare the Filling:

  1. In a small bowl, mix the softened cream cheese, powdered sugar, and lime juice until smooth. Cover and refrigerate while you prepare the muffin batter.

2. Preheat the Oven:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

3. Make the Muffin Batter:

  1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
  2. In another bowl, whisk together the buttermilk, vegetable oil, and eggs. Add the wet ingredients to the dry ingredients and mix until just combined.
  3. Fold in the diced jalapeños and shredded cheddar cheese.

4. Assemble the Muffins:

  1. Spoon about 1 tablespoon of batter into each muffin cup, spreading it to cover the bottom.
  2. Add a dollop (about 1 teaspoon) of the cream cheese filling to the center of each cup. Cover with another tablespoon of muffin batter, ensuring the cream cheese is fully enclosed.

5. Bake the Muffins:

  1. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  2. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly.

6. Serve:

  1. Serve warm with a drizzle of honey or alongside your favorite chili or soup.

Notes

  • For a spicier muffin, leave the seeds in the jalapeños or add a pinch of cayenne pepper to the batter.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
  • Substitute the cheddar cheese with pepper jack for extra flavor.

Find it online: https://ukfinda.com/jalapeno-cornbread-muffins-with-cream-cheese-filling/