Jalapeño Cornbread Muffins with Cream Cheese Filling are a delightful treat that combines the savory goodness of cornbread with a hint of sweetness from cream cheese. The jalapeños add a nice kick, making these muffins perfect for any occasion. Whether you enjoy them as a side dish or a snack, these muffins are sure to please!
Table of Contents
Why Make This Recipe
These muffins are not only tasty but also easy to make. They are a great way to spice up regular cornbread, and the cream cheese filling adds a surprise element that everyone will love. Perfect for gatherings, potlucks, or just a cozy night in, Jalapeño Cornbread Muffins are a hit with both adults and kids. Plus, they are simple enough for beginner bakers and can be whipped up in no time!
How to Make Jalapeño Cornbread Muffins
Making Jalapeño Cornbread Muffins is straightforward. Follow these steps:
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup melted butter
- 2 large eggs
- 1/2 cup corn kernels
- 1-2 jalapeños (finely chopped)
- 8 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (optional)
Directions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
- In a small bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Set this aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, melted butter, and eggs until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the corn kernels and chopped jalapeños.
- Spoon about 1 tablespoon of batter into each muffin cup. Add a dollop of the cream cheese filling in the center, then cover with more batter until each cup is about two-thirds full.
- Bake for 15-18 minutes until they are golden brown and a toothpick inserted comes out clean.
- Cool for a few minutes in the tin, then transfer to a wire rack to cool completely. Serve warm.
How to Serve Jalapeño Cornbread Muffins
These muffins are best served warm. You can enjoy them straight out of the oven or pair them with butter or honey for extra flavor. They make a wonderful side dish for chili, soup, or grilled meats.
How to Store Jalapeño Cornbread Muffins
To store any leftover muffins, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for about a week or freeze them for up to 3 months.
Tips to Make Jalapeño Cornbread Muffins
- For a spicier kick, leave the seeds in the jalapeños.
- You can also add shredded cheese to the batter for extra flavor.
- Make sure your ingredients are at room temperature for better mixing and texture.
Variation
You can customize these muffins by adding different ingredients like diced bell peppers, green onions, or even crispy bacon bits. Each variation brings its own unique flavor to the muffins!
FAQs
1. Can I use frozen corn kernels instead of fresh ones?
Yes, frozen corn works just fine! Just make sure to thaw and drain them before adding.
2. What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
3. How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Enjoy the process of making these delicious Jalapeño Cornbread Muffins with Cream Cheese Filling! They’re sure to be a favorite in your kitchen.
Jalapeño Cornbread Muffins with Cream Cheese Filling
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup buttermilk
- ½ cup melted butter
- 2 large eggs
Mix-ins
- ½ cup corn kernels
- 1-2 pieces jalapeños, finely chopped For extra spice, leave seeds in.
Cream Cheese Filling
- 8 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
- In a small bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Set this aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, melted butter, and eggs until combined.
Mixing and Baking
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the corn kernels and chopped jalapeños.
- Spoon about 1 tablespoon of batter into each muffin cup. Add a dollop of the cream cheese filling in the center, then cover with more batter until each cup is about two-thirds full.
- Bake for 15-18 minutes until they are golden brown and a toothpick inserted comes out clean.
- Cool for a few minutes in the tin, then transfer to a wire rack to cool completely. Serve warm.
