Jalapeño Cornbread Muffins with Cream Cheese Filling

Looking to spice up your side dish game? These Jalapeño Cornbread Muffins with Cream Cheese Filling are the perfect blend of sweet, savory, and spicy. Moist, golden cornbread is packed with fresh jalapeños and a surprise center of creamy, tangy cream cheese. They’re bold, flavorful, and a guaranteed hit at any gathering—from chili night to summer BBQs.

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Why You’ll Love This Recipe
Sweet & Spicy – The perfect balance of honeyed cornbread and jalapeño heat.
Surprise Creamy Center – A rich cream cheese filling that melts in your mouth.
Great for Any Occasion – A standout side dish for brunch, dinner, or potlucks.
Easy to Make – Simple ingredients and no mixer required.
Make-Ahead Friendly – Prep in advance and reheat without losing flavor.

Ingredients You’ll Need

For the Cornbread Muffins:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup sugar (or honey)
• 2 large eggs
• 1 cup buttermilk
• ¼ cup melted butter (plus more for greasing)
• ½ cup corn kernels (fresh, frozen, or canned and drained)
• 2–3 jalapeños, finely chopped (remove seeds for less heat)

For the Cream Cheese Filling:

• 6 oz cream cheese, softened
• 1 tbsp honey or sugar
• Pinch of salt

Optional Garnish:

• Jalapeño slices for the tops
• A drizzle of honey before serving

Tools You’ll Need

• 12-cup muffin tin
• Mixing bowls
• Whisk and spoon
• Small scoop or piping bag
• Toothpick for testing doneness

Step-by-Step Instructions

Step 1: Prepare the Filling

1. In a small bowl, mix softened cream cheese with honey (or sugar) and a pinch of salt until smooth.
2. Cover and refrigerate while you prepare the batter—this makes it easier to scoop.

Step 2: Make the Cornbread Batter

1. Preheat oven to 375°F (190°C). Grease or line a muffin tin.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, beat eggs, then whisk in buttermilk and melted butter.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Fold in corn kernels and chopped jalapeños. Do not overmix.

Step 3: Fill the Muffin Cups

1. Spoon about 1 tablespoon of batter into each muffin cup.
2. Add about 1 teaspoon of the cream cheese mixture to the center.
3. Top with more cornbread batter to cover the filling (fill each muffin cup about ¾ full).
4. Optional: Press a thin jalapeño slice on top of each muffin for garnish.

Step 4: Bake the Muffins

1. Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted near the edge (not center) comes out clean.
2. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 5: Serve and Enjoy

1. Serve warm for the best creamy center experience.
2. Optional: Drizzle with a little honey just before serving for a sweet contrast.

Tips for the Best Jalapeño Cornbread Muffins
Use Buttermilk – It reacts with baking soda to make muffins extra tender.
Soften the Cream Cheese – Makes it easier to mix and stuff into the batter.
Control the Heat – Remove seeds for mild heat or leave some in for a spicy kick.
Don’t Overbake – Check doneness around the edges; the center should be moist due to the filling.
Customize – Add shredded cheddar for cheesy cornbread, or chopped green onions for a savory bite.

Serving Suggestions
With Chili – A spicy-sweet side to balance hearty chili.
BBQ Night – Pair with ribs, pulled chicken, or brisket.
Southern Breakfast – Serve with scrambled eggs and fruit.
Holiday Spread – A unique alternative to traditional rolls or bread.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individually and freeze for up to 2 months.

Reheating:
Oven: Warm at 300°F (150°C) for 10–12 minutes.
Microwave: Heat for 20–30 seconds; be careful not to overheat the cream cheese center.

Frequently Asked Questions

1. Can I use a cornbread mix?
   Yes! Use your favorite boxed mix and follow the same filling instructions for a shortcut.
2. What’s the best way to stuff the muffins?
   Use a teaspoon or a small cookie scoop. You can also pipe the cream cheese for precision.
3. Are these muffins spicy?
   They have a gentle kick, especially if you remove the seeds. Adjust the amount of jalapeños based on your spice preference.
4. Can I make these gluten-free?
   Yes! Use a gluten-free all-purpose flour blend in place of regular flour.
5. Can I make them in mini muffin pans?
   Absolutely. Just reduce the baking time to 10–12 minutes and keep the filling amount small.

Final Thoughts
These Jalapeño Cornbread Muffins with Cream Cheese Filling are a fun, flavorful twist on traditional cornbread. With their golden crust, tender crumb, and creamy, spicy center, they’re a standout at any table. Whether you’re pairing them with your favorite dinner or serving them on their own, they’re sure to steal the spotlight.

Try them out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your batch turns out.
Preparation Time: 15 minutes
Cooking Time: 18 minutes
Cuisine: American-Southern

Nutritional Information (Per Muffin):
Calories: 230 | Protein: 5g | Carbohydrates: 21g | Fat: 13g | Fiber: 1g | Sodium: 260mg

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