Cheesy Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe

Warm, hearty jalapeno cornbread muffins with cream cheese filling bring a spicy kick to your comfort food repertoire.

These zesty little treats pack a flavor punch that dances between sweet and savory.

Crisp edges and soft, moist centers make each bite an irresistible experience.

The unexpected cream cheese center adds a creamy surprise that melts perfectly into the golden cornbread.

Fresh jalapenos provide a vibrant heat that tingles your taste buds without overwhelming the senses.

Simple ingredients and straightforward preparation make these muffins a delightful addition to any meal.

Prepare to delight everyone at the table with these crowd-pleasing, spice-infused cornbread muffins.

How to Store and Reheat Cornbread Muffin Leftovers

• Store leftover jalapeño cornbread muffins in an airtight container and keep them refrigerated for up to 3-4 days to maintain freshness and prevent spoilage.
• Wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag, where they can stay frozen for up to 2 months without losing quality.
• Warm muffins at 350°F for 8-10 minutes, which helps restore their original texture and brings back the delightful crispy edges.
• For a quick reheat, zap muffins for 15-20 seconds, but be cautious to avoid making them tough or rubbery.

Foods That Go Great With Jalapeño Cornbread Muffins

Pair Spicy Jalapeño Cornbread with Cooling Southern Classics

• Refreshing Sweet Tea: Brew a classic southern sweet tea with plenty of ice to counterbalance the spicy jalapeño heat, creating a perfect flavor harmony.
• Creamy Buttermilk Ranch Dip: Whip up a cool buttermilk ranch dip that complements the muffins' rich cream cheese center and provides a smooth, tangy contrast.
• Grilled BBQ Pulled Pork: Serve alongside tender pulled pork that echoes the cornbread's southern roots and offers a hearty protein companion to the zesty muffins.
• Crisp Green Salad: Toss a light, fresh green salad with cucumber and herb vinaigrette to cut through the muffins' richness and add a clean, bright element to the meal.

Ways to Change Up Jalapeño Muffin Flavor

• Gluten-Free Cornbread Muffins: Replace wheat flour with almond flour or gluten-free cornmeal blend, ensuring the same texture and flavor profile while accommodating wheat sensitivities.
• Vegan Jalapeño Muffins: Swap buttermilk with almond milk, use flax eggs instead of regular eggs, and substitute cream cheese with cashew-based cream cheese alternative for a plant-based version.
• Low-Sodium Option: Reduce salt content, use unsalted butter, and select low-sodium cheese to create a heart-friendly version without compromising taste.
• Dairy-Free Adaptation: Utilize coconut cream instead of sour cream, replace butter with olive oil, and select dairy-free cheese substitutes to make the recipe accessible for lactose-intolerant individuals.

FAQs

• Can I use fresh or pickled jalapeños?

Fresh jalapeños provide a brighter, crisper flavor, while pickled jalapeños offer a tangier taste. Both work well in the recipe, so choose based on your preference and what you have available.

• How spicy will these muffins be?

The spice level depends on the jalapeños used. Remove the seeds and membranes for a milder heat, or keep them for a spicier kick. Typically, these muffins have a moderate, pleasant warmth that doesn’t overwhelm.

• Is buttermilk necessary for this recipe?

Buttermilk adds tenderness and tang to the cornbread. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice, let it sit for 5 minutes before using.

• Can I make these muffins ahead of time?

Yes, you can prepare the batter in advance and refrigerate it overnight. Just bring it to room temperature before baking. Baked muffins are best enjoyed fresh but can be stored at room temperature for 1-2 days.

Why These Jalapeño Cornbread Muffins Are a Winner

• Burst with Flavor Explosions: Packed with zesty jalapeños, sharp cheddar cheese, and a surprise cream cheese center that creates mind-blowing taste combinations.
• Totally Customizable Comfort: Easily adjust spice levels by reducing or increasing jalapeño quantity, making these muffins perfect for different taste preferences and heat tolerances.
• Simple Crowd-Pleaser Potential: Perfect for potlucks, game day gatherings, and casual family meals where everyone craves something deliciously unexpected and satisfying.
• Super Quick Prep Magic: Requires minimal kitchen skills and can be whipped up quickly, allowing even novice bakers to create restaurant-worthy savory muffins without stress.

What You’ll Need for Spicy Cornbread Muffins

• Flour: A soft base for creating tender muffins.
• Cornmeal: Adds rustic texture and authentic corn flavor.
• Sugar: Provides subtle sweetness to balance savory notes.
• Baking Powder, Baking Soda: Helps muffins rise and become fluffy.
• Salt: Enhances overall flavor profile.

• Buttermilk: Brings tangy richness and helps tenderize the batter.
• Eggs: Binds ingredients and provides structure.
• Melted Butter, Sour Cream: Creates moisture and creamy depth.

• Cheddar Cheese, Jalapeños: Adds spicy kick and cheesy goodness.
• Cream Cheese: Provides a smooth, rich center surprise.

How to Bake Jalapeño Cornbread With Creamy Filling

Step 1: Warm Up the Oven

Set your oven to 375°F.

Grab a muffin tin and either line it with paper cups or give it a quick spray of cooking oil to prevent sticking.

Step 2: Combine Dry Ingredients

• All-purpose flour
• Cornmeal
• Sugar
• Baking powder
• Baking soda
• Salt

Mix these ingredients until they’re evenly blended.

Step 3: Blend Wet Ingredients

• Buttermilk
• Eggs
• Melted butter
• Sour cream

Stir these ingredients until they’re smoothly combined.

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients.

Gently mix until just combined.

Be careful not to overmeat the batter – a few lumps are totally okay.

Step 5: Add Flavor Boosters

• Shredded cheddar cheese
• Sliced jalapeños

Make sure these are evenly spread throughout the batter for maximum flavor in every bite.

Step 6: Fill and Stuff the Muffins

Fill each muffin cup halfway with batter.

Drop a cube of cream cheese right in the center.

Top with more batter until the cups are about 3/4 full.

Step 7: Top and Bake

Place a jalapeño slice on top of each muffin for extra flair.

Slide the tin into the preheated oven and bake for 18-20 minutes.

They’re done when the tops turn golden brown and a toothpick comes out clean when inserted into the cornbread.

Step 8: Cool and Devour

Let the muffins cool for a few minutes.

Serve warm and watch everyone’s eyes light up with the first delicious bite!

Tips for Soft and Flavorful Jalapeño Muffins

• Remove jalapeño seeds for a milder heat or add extra sliced peppers for more kick, tailoring the muffins to your preferred spiciness.
• Freeze cream cheese cubes for 10-15 minutes before adding to batter, helping them maintain position during baking.
• Mix wet and dry ingredients just until combined to avoid tough, dense muffins – small lumps are perfectly okay.
• Wrap cooled muffins individually in plastic wrap and freeze up to 3 months, reheating in microwave for quick breakfast or snack.
• Substitute buttermilk with non-dairy milk mixed with apple cider vinegar, and use vegan butter and cheese alternatives for lactose-intolerant diets.

Jalapeno Cornbread Muffins With Cream Cheese Filling Recipe

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4.9 from 32 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Spicy and creamy jalapeño cornbread muffins deliver an irresistible Mexican-inspired comfort bite with a silky cream cheese center. Southern charm meets zesty flavor in these crowd-pleasing muffins you’ll want to savor alongside chili or enjoy as a standalone snack.

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Ingredients

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Main Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 cup shredded cheddar cheese

Wet Ingredients:

• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup sour cream

Seasonings and Additional Ingredients:

• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 jalapenos, thinly sliced, plus extra for topping
• 4 ounces (113 grams) cream cheese, cut into small cubes

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Instructions

1. Prepare the oven environment by heating to 375°F (190°C) and preparing a muffin tin with paper liners or a light cooking spray coating.
2. Create a dry ingredient foundation by thoroughly whisking cornmeal, flour, sugar, baking powder, baking soda, and salt in a spacious mixing bowl.
3. Construct the liquid mixture separately by blending buttermilk, eggs, melted butter, and sour cream until smoothly incorporated.
4. Gently merge the wet and dry ingredients, stirring minimally to prevent overmixing and maintain a tender texture.
5. Enhance the batter’s flavor profile by carefully integrating shredded cheddar cheese and precisely sliced jalapeños, ensuring even distribution.
6. Strategically layer the muffin preparation by first filling cups halfway with batter, then placing a cream cheese cube in the center.
7. Complete the muffin construction by covering the cream cheese with additional batter, filling cups approximately three-quarters full.
8. Decorate each muffin with a jalapeño slice for visual appeal and added flavor intensity.
9. Bake the assembled muffins for 18-20 minutes, monitoring until they achieve a golden-brown exterior and a toothpick inserted into the cornbread emerges clean.
10. Rest the freshly baked muffins briefly, allowing them to cool slightly before serving, which helps stabilize their structure and enhances their flavor complexity.

Notes

• Make sure to seed and finely chop jalapeños to control heat level for different spice tolerances.
• Use room temperature ingredients to ensure smooth and even mixing of the batter.
• Avoid overmixing the batter to prevent tough, dense muffins with a rubbery texture.
• Swap buttermilk with regular milk and add a tablespoon of vinegar for a quick dairy-free alternative.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 50 mg