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Jalapeño Cornbread Muffins with Cream Cheese Filling

Jalapeño Cornbread Muffins with Cream Cheese Filling Bliss

Savory Jalapeño Cornbread Muffins with Cream Cheese Filling—an easy yet impressive dish that packs a spicy surprise.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Consider gluten-free flour for gluten-free option.
  • 1 cup Yellow Cornmeal Blue cornmeal can add a colorful twist.
  • 1/4 cup Granulated Sugar Adjust to taste for less sweetness.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1 tsp Baking Soda Freshness is key for effectiveness.
  • 1/2 tsp Salt Reduce or omit for low-sodium diets.
  • 1 cup Buttermilk Mix milk with vinegar or lemon juice as a substitution.
  • 2 Large Eggs Using room temperature aids in better mixing.
  • 1/3 cup Unsalted Butter, melted Can substitute with vegetable oil.
  • 1/4 cup Sour Cream Opt for reduced-fat for a lighter version.
  • 1 cup Shredded Cheddar Cheese Substitute with dairy-free cheese for a vegan version.
  • 2 Jalapeños, thinly sliced Mild green chilies can be used for milder flavor.
For the Cream Cheese Center
  • 8 oz Cream Cheese, cut into small cubes Use Neufchâtel cheese for a lower-fat alternative.

Equipment

  • muffin tin
  • mixing bowls
  • whisk

Method
 

Preparation
  1. Preheat Oven: Start by setting your oven to 375°F (190°C). Prepare your muffin tin by placing liners or greasing the cups generously to ensure easy release after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Whisk these together until well blended.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, large eggs, melted butter, and sour cream. Ensure everything is thoroughly mixed.
  4. Combine Ingredients: Gently fold your wet mixture into the bowl of dry ingredients. Be careful not to overmix.
  5. Add Cheddar and Jalapeños: Carefully stir in the shredded cheddar cheese and sliced jalapeños, distributing them evenly throughout the batter.
  6. Fill Muffin Tins: Pour the batter into your prepared muffin cups, filling each about halfway. Nestle a cube of cream cheese into the middle of each muffin and then top with more batter until they’re three-quarters full.
  7. Garnish and Bake: Place a slice of jalapeño on top of each muffin for decoration. Bake in the preheated oven for 18-20 minutes, or until they are golden brown.
  8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack. Enjoy them warm!

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Serve with honey butter for an extra touch of sweetness.

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