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Jalapeño Cornbread Muffins with Cream Cheese Filling

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These Jalapeño Cornbread Muffins with Cream Cheese Filling are a delightful twist on a classic Southern favorite. With a moist and crumbly cornbread base, a kick of spice from jalapeños, and a creamy, slightly sweet filling, they’re perfect as a snack, side dish, or a standout addition to any meal. The muffins balance savory, sweet, and spicy flavors, making them versatile enough to pair with chili, barbecue, soups, or enjoy on their own. Easy to make and customizable, this recipe is a guaranteed crowd-pleaser.

Ingredients

Scale

For the muffins:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup shredded cheddar cheese
  • 2–3 jalapeños, finely chopped (seeds removed for less heat)

For the cream cheese filling:

  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
  2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk the buttermilk, eggs, and melted butter until smooth. Add this wet mixture to the dry ingredients and stir until just combined. Do not overmix.
  4. Fold in the shredded cheddar cheese and chopped jalapeños.
  5. In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  6. Spoon a small amount of the muffin batter into each muffin cup to cover the bottom. Add about 1 teaspoon of the cream cheese filling to the center of each. Top with more batter to cover the cream cheese, filling each cup about 3/4 full.
  7. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Adjusting Spice Level: For less heat, remove the seeds and membranes from the jalapeños. Alternatively, replace jalapeños with mild peppers for a gentler flavor.
  • Cheese Options: While cheddar is a classic choice, you can experiment with pepper jack, gouda, or even parmesan for unique flavor profiles.
  • Filling Consistency: Ensure the cream cheese is softened to room temperature to avoid lumps and create a smooth filling.
  • Layering Tip: To keep the cream cheese filling centered, add a small layer of batter first, then the filling, and top with more batter.
  • Storage: Muffins can be stored in an airtight container at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
  • Serving Suggestions: Pair these muffins with chili, soups, or barbecue dishes for a complete meal. They also make a great addition to brunch spreads.
  • Customizations: Add fresh corn kernels, diced red bell peppers, or herbs like chives to the batter for additional texture and flavor.
  • Presentation: Drizzle with honey or a sprinkle of shredded cheese on top before baking for added visual appeal and flavor.

Find it online: https://claradelish.com/jalapeno-cornbread-muffins-with-cream-cheese-filling/