Jalapeño Cornbread Muffins with Cream Cheese Filling

Looking for the perfect savory side with a spicy surprise? These Jalapeño Cornbread Muffins with Cream Cheese Filling are fluffy, cheesy, and have a creamy center that melts in your mouth. With just the right amount of jalapeño heat and a hidden dollop of seasoned cream cheese inside, they’re ideal for pairing with chili, BBQ, or simply serving as a snack or brunch treat.

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Why You’ll Love This Recipe
Spicy & Creamy – Jalapeños add heat while cream cheese cools it down.
Moist & Fluffy – Buttermilk and cornmeal give these muffins a tender crumb.
Make-Ahead Friendly – Bake ahead and reheat as needed.
Perfect for Pairing – Serve with soups, stews, or grilled meats.
Easy to Customize – Add corn, bacon, or extra cheese for your own twist.

Ingredients You’ll Need

For the Muffin Batter:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp sugar (optional, for a hint of sweetness)
2 large eggs
1 cup buttermilk (or milk + 1 tsp lemon juice)
¼ cup unsalted butter, melted
1 cup shredded sharp cheddar cheese
2 jalapeños, finely diced (seeds removed for less heat)

For the Cream Cheese Filling:
4 oz cream cheese, softened
¼ tsp garlic powder
¼ tsp onion powder
Pinch of salt

Optional Toppings:
Extra shredded cheese
Thin jalapeño slices for garnish
Honey butter or maple butter for serving

Tools You’ll Need
12-cup muffin tin
Paper liners or nonstick spray
Mixing bowls
Whisk and spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.

Step 2: Prepare the Cream Cheese Filling

1. In a small bowl, combine softened cream cheese with garlic powder, onion powder, and salt.
2. Stir until smooth and set aside in the fridge while you mix the batter.

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

Step 4: Combine the Wet Ingredients

1. In another bowl, beat the eggs, then add buttermilk and melted butter.
2. Stir into the dry ingredients until just combined—do not overmix.
3. Fold in shredded cheddar and diced jalapeños.

Step 5: Assemble the Muffins

1. Fill each muffin cup with about 1 tablespoon of batter.
2. Place a teaspoon of the cream cheese mixture in the center of each.
3. Top with another tablespoon of batter to cover the filling.
4. Sprinkle with extra cheese or top with a jalapeño slice if desired.

Step 6: Bake

1. Bake for 18–22 minutes, or until golden on top and a toothpick inserted near the edge comes out clean.
2. Let cool in the pan for 5 minutes before transferring to a wire rack.

Step 7: Serve & Enjoy

1. Serve warm with honey butter or a drizzle of maple syrup for a sweet-spicy combo.
2. Great alongside chili, barbecue, or fried chicken.

Tips for the Best Cornbread Muffins
Use Room Temp Ingredients – Helps everything mix smoothly and bake evenly.
Don’t Overfill – This prevents overflow and helps keep the filling in place.
Customize It – Add corn kernels, chopped scallions, or cooked crumbled chicken.
Let Cool Slightly – So the cream cheese center sets up just right before serving.
Reheat Gently – Warm in the oven to restore crisp tops and soft centers.

Serving Suggestions
Chili or Chicken Stew – The perfect complement to hearty soups.
BBQ Plates – A great side for ribs, pulled chicken, or grilled vegetables.
Brunch Boards – Add them to a savory muffin spread.
Bacon & Eggs – A spicy start to your morning meal.
Holiday Meals – Serve as a twist on traditional cornbread.

How to Store & Reheat

Refrigerate:
Store in an airtight container for up to 4 days. Keep chilled due to cream cheese filling.

Freeze:
Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheat:
Oven: Warm at 300°F for 8–10 minutes.
Microwave: Heat one muffin for 20–30 seconds.

Frequently Asked Questions

1. Can I make these less spicy?
   Yes—remove jalapeño seeds or use just one pepper. You can also substitute with mild green chilies.
2. Can I use a boxed cornbread mix?
   Absolutely. Just prepare according to the box and follow the cream cheese filling steps.
3. Can I use different cheese?
   Yes—pepper jack, mozzarella, or Monterey Jack are great options.
4. Can I make them in a mini muffin tin?
   Yes! Just reduce the baking time to 10–12 minutes and use about ½ tsp of cream cheese per muffin.

Final Thoughts
These Jalapeño Cornbread Muffins with Cream Cheese Filling bring the perfect blend of spice, richness, and comforting flavor to any meal. Whether you’re serving them with soup, packing them in a lunchbox, or enjoying them solo, they’re sure to satisfy. With just a few simple ingredients and easy steps, this recipe will quickly become a staple in your kitchen.

Try them today and spice up your baking routine!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American Southwestern

Nutritional Information (Per Muffin):
Calories: 230 | Protein: 6g | Carbohydrates: 20g | Fat: 14g | Fiber: 1g | Sodium: 300mg

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