Description
These Jalapeño Cornbread Muffins are a delightful twist on classic cornbread. Each muffin features a creamy, tangy cream cheese filling that complements the spicy kick of jalapeños and the sweetness of corn, making them a perfect side dish or snack.
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- For a spicier kick, keep some jalapeño seeds in the mixture.
- You can substitute sour cream for buttermilk if needed.
- Prep Time: 15 mins
- Cook Time: 18 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 6g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg