Jalapeño Cornbread Muffins with Cream Cheese Filling

Introduction

There’s something truly comforting about cornbread, especially when it’s transformed into delightful muffins. Recently, I decided to experiment with a recipe that combines the sweetness of cornbread with a spicy kick from jalapeños and a creamy surprise in the center. The result? Jalapeño Cornbread Muffins with Cream Cheese Filling! My family devoured these muffins at dinner, enjoying the perfect balance of flavors and textures. They are soft and fluffy, with a subtle heat that lingers just enough to keep you coming back for more. Here’s how to make these irresistible treats!

Ingredients

For the 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)

For the 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

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

2. Make the Cream Cheese Filling:

In a small bowl, beat the softened cream cheese, sugar, garlic powder (if using), and lime zest (if using) until smooth and creamy. Set aside while you prepare the cornbread batter.

3. Prepare the Cornbread Batter:

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the corn kernels, chopped jalapeños, and shredded cheddar cheese (if using) until evenly distributed.

4. Assemble the Muffins:

Spoon about 1-2 tablespoons of cornbread batter into the bottom of each muffin cup. Add a heaping teaspoon of the cream cheese filling in the center of each muffin. Top the cream cheese with another tablespoon or so of cornbread batter, making sure the filling is covered.

5. Bake the Muffins:

Bake in the preheated oven for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (away from the cream cheese center) comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.

6. Serve:

Serve these Jalapeño Cornbread Muffins warm with butter, honey, or extra cream cheese. They’re delicious on their own or as a side to chili, soups, or BBQ! Enjoy!

Nutrition Facts

• Servings: 12 muffins
• Calories per Serving: Approximately 190 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 280mg
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 4g
• Protein: 4g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes

How to Serve

• Warm: Serve muffins warm straight from the oven for the best flavor and texture.
• Toppings: Add a pat of butter, drizzle of honey, or dollop of extra cream cheese.
• Pairings: Great alongside chili, soups, or BBQ dishes.
• Garnish: Consider garnishing with fresh herbs like cilantro or parsley for an added touch.

Additional Tips

1. Adjust the Heat: If you prefer a milder flavor, use just one jalapeño or remove the seeds and membranes before chopping.
2. Cheese Variations: Experiment with different types of cheese, such as pepper jack for more spice or feta for a tangy twist.
3. Corn Alternatives: Use canned, frozen, or fresh corn depending on availability; just make sure to drain well if using canned.
4. Make Ahead: You can prepare the cream cheese filling ahead of time and store it in the refrigerator until ready to use.
5. Storage: Keep leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Recipe Variations

• Spicy Jalapeño Popper Muffins: Add crumbled bacon to the batter for a heartier flavor.
• Herbed Cornbread Muffins: Incorporate fresh herbs like chives or cilantro into the batter for added freshness.
• Sweet Cornbread Muffins: Reduce the amount of jalapeños and add sweet corn for a sweeter version that pairs well with breakfast.

Serving Suggestions

• Breakfast Option: Serve these muffins with scrambled eggs or a breakfast casserole for a delicious morning spread.
• Appetizer: Cut muffins in half and serve them as a savory appetizer at parties, with dips or spreads.
• BBQ Companion: These muffins are a perfect side to grilled meats and BBQ sauces, balancing spiciness and sweetness.

Freezing and Storage

• Freezing: Allow muffins to cool completely, then wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
• Reheating: To enjoy frozen muffins, thaw them in the refrigerator overnight and reheat in the microwave or oven until warmed through.

FAQ Section

1. Can I use regular milk instead of buttermilk?

• Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to it and letting it sit for 5 minutes.

1. How spicy are these muffins?

• The spice level depends on the amount and type of jalapeños used. For less heat, remove the seeds and membranes.

1. Can I make these muffins gluten-free?

• Yes, substitute the all-purpose flour with a gluten-free flour blend.

1. How can I make the muffins healthier?

• Reduce sugar, use whole wheat flour, or replace some of the butter with applesauce.

1. Can I prepare the batter in advance?

• It’s best to bake the muffins immediately after preparing the batter for the best texture.

1. What can I use if I don’t have corn kernels?

• You can omit them or use a different vegetable like diced bell peppers.

1. How long do these muffins last?

• They can be stored at room temperature for up to 2 days or refrigerated for up to a week.

1. Can I add other vegetables?

• Absolutely! Feel free to add diced bell peppers, zucchini, or even spinach for added nutrition.

1. What’s the best way to serve leftovers?

• Reheat in the microwave or oven and serve with butter or spreads.

1. Can I make mini muffins instead?
   • Yes, adjust the baking time to about 10-12 minutes for mini muffins.

Conclusion

These Jalapeño Cornbread Muffins with Cream Cheese Filling are not just delicious; they are a perfect blend of flavors that can brighten any meal. Whether you enjoy them as a side dish, a snack, or a breakfast treat, they bring warmth and comfort to your table. Plus, the ease of preparation makes them a go-to recipe for any occasion. Give them a try, and I promise they’ll become a family favorite in no time!

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