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.
Ingredients
Scale
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
Instructions
- 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.
- Create a dry ingredient foundation by thoroughly whisking cornmeal, flour, sugar, baking powder, baking soda, and salt in a spacious mixing bowl.
- Construct the liquid mixture separately by blending buttermilk, eggs, melted butter, and sour cream until smoothly incorporated.
- Gently merge the wet and dry ingredients, stirring minimally to prevent overmixing and maintain a tender texture.
- Enhance the batter’s flavor profile by carefully integrating shredded cheddar cheese and precisely sliced jalapeños, ensuring even distribution.
- Strategically layer the muffin preparation by first filling cups halfway with batter, then placing a cream cheese cube in the center.
- Complete the muffin construction by covering the cream cheese with additional batter, filling cups approximately three-quarters full.
- Decorate each muffin with a jalapeño slice for visual appeal and added flavor intensity.
- 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.
- 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