Jalapeño Cornbread Muffins with Cream Cheese Filling
Delicious cornbread muffins filled with creamy cheese, jalapeños, and a hint of sweetness. Perfect for gatherings or as a tasty snack!
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.
Notes
Best served warm. Store any leftover muffins in an airtight container. They last at room temperature for 2 days, in the refrigerator for a week, or can be frozen for 3 months. For added flavor, pair with butter or honey.