If you’re looking for a true showstopper for your next meal or gathering, look no further than these Jalapeño Cornbread Muffins with Cream Cheese Filling. Fluffy, golden, and just the right amount of spicy, they’re everything you love about classic cornbread—amped up with pockets of creamy, sweet filling and a fiery kick from jalapeños. Whether you’re serving them alongside a hearty chili, pairing with summer BBQ, or reaching for one as a comfort-food breakfast, these muffins are pure joy in a perfectly portioned package.
Ingredients You’ll Need
This irresistible recipe calls for a handful of familiar ingredients, each one playing a vital role in the final flavor, texture, or vibrant color. Gather these basics, and get ready for a baking adventure where every element truly shines.
- Cornmeal: Adds signature grit and a tender crumb, giving these muffins their classic rustic texture.
- All-purpose flour: Offers structure and balance, so your muffins hold together beautifully.
- Baking powder: Creates lovely lift and ensures the muffins bake up fluffy and light.
- Baking soda: Reacts with buttermilk for extra rise and helps the muffins brown nicely.
- Salt: Intensifies flavor, tying together the sweet, savory, and spicy notes.
- Sugar: Just a touch gives a subtle sweetness that complements the spicy-salty combo.
- Buttermilk: Brings richness and tang, resulting in moist, tender crumb every time.
- Eggs: Bind everything and contribute to that soft, springy muffin structure.
- Unsalted butter: Melted for easy mixing, it adds a buttery, satisfying flavor.
- Shredded cheddar cheese: Melts into the batter for cheesy pockets in every bite.
- Fresh jalapeños: Deliver a gentle (or bold!) kick—remove seeds for less heat, or keep them for extra zing.
- Cream cheese: The star of the filling—soft, creamy, and a perfect cool contrast.
- Honey (optional): Stirred into the cream cheese for a hint of sweetness that pairs beautifully with the heat.
How to Make Jalapeño Cornbread Muffins with Cream Cheese Filling
Step 1: Prep the Pan and Oven
Start by preheating your oven to 375°F (190°C) to guarantee even baking. Line a standard muffin tin with paper liners or generously grease each cup—these Jalapeño Cornbread Muffins with Cream Cheese Filling love a nonstick surface for easy release.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. This quick whisk introduces air and ensures everything is evenly distributed so your muffins bake up nice and even.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, and melted butter until you have a smooth and creamy mixture. This team of wet ingredients is what keeps your muffins hearty yet tender, ready to carry all those delicious add-ins.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients and gently stir, just until you see no obvious flour streaks. Overmixing can make the muffins tough, so keep things light for the perfect crumb.
Step 5: Fold in the Goodies
Add the shredded cheddar cheese and finely diced jalapeños to the batter, making sure they’re evenly distributed. The cheese melts into gooey pockets while the jalapeños infuse every bite with a slow-building heat.
Step 6: Prepare the Cream Cheese Filling
In a small bowl, blend the softened cream cheese with honey if you’re using it. The honey’s sweetness is optional, but it pairs beautifully with the spicy and savory flavors in Jalapeño Cornbread Muffins with Cream Cheese Filling.
Step 7: Assemble the Muffins
Spoon about one tablespoon of batter into each prepared muffin cup. Then, drop a teaspoon of the cream cheese mixture in the center before covering it all with more batter until the filling is hidden and each cup is roughly three-quarters full.
Step 8: Bake to Golden Perfection
Pop the pan in the oven and bake for 15 to 18 minutes, or until the muffins have a gorgeous golden top and a toothpick inserted into the edge comes out clean (remember to avoid the cream cheese center when checking doneness!).
Step 9: Cool and Enjoy!
Give the muffins five minutes to cool in the pan, then transfer them to a wire rack. This brief wait helps set the crumb—and makes them just the right temperature for that irresistible first bite.
How to Serve Jalapeño Cornbread Muffins with Cream Cheese Filling
Garnishes
Try sprinkling the tops with a little extra shredded cheddar right before baking for a cheesy crust, or adorn fresh-baked muffins with sliced jalapeño coins and a drizzle of honey for a beautiful (and tasty!) finish.
Side Dishes
Jalapeño Cornbread Muffins with Cream Cheese Filling play so nicely with hearty mains. They’re absolute perfection alongside steamy bowls of chili, piles of smoked barbecue, or with a vibrant salad for a little spicy-sweet punch.
Creative Ways to Present
For a fun twist, tuck the muffins in a picnic basket or arrange on a rustic breadboard with fancy butter and pickled jalapeños. You can also split them and toast for a savory breakfast sandwich—don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Jalapeño Cornbread Muffins with Cream Cheese Filling fresh by storing them in an airtight container in the fridge. They’ll last up to four days, making them perfect for quick breakfasts or mid-afternoon treats.
Freezing
These muffins freeze wonderfully. Just wrap each one tightly in plastic wrap, pop them into a freezer bag, and they’ll keep for up to two months. When a craving hits, you’ve got spicy, creamy goodness ready to go.
Reheating
For best results, reheat muffins in the microwave for about 15–20 seconds, or warm in a 300°F oven until just heated through. This restores their pillowy texture and gooey cream cheese center, making every bite as good as fresh.
FAQs
Can I use pickled jalapeños instead of fresh?
Absolutely! Pickled jalapeños work great here and give a slightly tangier bite. Just pat them dry and chop them finely before folding into the batter.
Can I make Jalapeño Cornbread Muffins with Cream Cheese Filling gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture may change slightly, but the flavor will still be fantastic!
Is it possible to make these muffins less spicy?
For a milder version, remove all seeds from the jalapeños, use just one pepper, or skip them altogether. The muffins will still have lots of flavor from the cheese and cream cheese filling.
Can I double the recipe?
Go for it! This recipe can easily be doubled—just be sure to mix gently and divide the batter evenly among your muffin cups for consistent results.
Can I substitute another cheese for the cheddar?
Of course! Try pepper jack for extra spice, Monterey Jack for a milder touch, or even smoked gouda for a more earthy, rich flavor profile.
Final Thoughts
Whether you serve them warm from the oven or as a grab-and-go snack, Jalapeño Cornbread Muffins with Cream Cheese Filling are guaranteed to wow every time. Don’t wait for a special occasion—whip up a batch and enjoy some seriously happy bites today!
Print
Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Jalapeño Cornbread Muffins with Cream Cheese Filling are a delightful combination of savory and spicy flavors. The moist cornbread muffins are filled with a creamy, slightly tangy cream cheese center, making them a perfect side dish or snack.
Ingredients
Cornbread Muffins:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 cup shredded cheddar cheese
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1 tablespoon honey (optional, for filling)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Mix dry ingredients: In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: In another bowl, whisk buttermilk, eggs, and melted butter; then mix into the dry ingredients.
- Add cheese and jalapeños: Fold in cheddar cheese and diced jalapeños.
- Prepare cream cheese filling: Combine softened cream cheese with honey.
- Fill muffin cups: Spoon batter into each cup, add cream cheese mixture, cover with more batter.
- Bake: Bake for 15–18 minutes until golden and a toothpick comes out clean.
- Cool and serve: Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra kick, leave the jalapeño seeds in or add cayenne.
- Pair these muffins with chili, BBQ, or enjoy them as a spicy-sweet breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
