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
Scale
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
