Smokin’ Hot Jalapeño-Cream Cheese Cornbread Muffins Recipe

Warm, golden cornbread muffins with a spicy jalapeno kick have been a staple in southern kitchens for generations.

These irresistible spicy jalapeno cornbread muffins with cream cheese filling bring a delightful twist to a classic comfort food.

Creamy, tangy cheese nestles inside each fluffy muffin, creating a surprise with every bite.

Sharp jalapeno peppers dance through the batter, adding a vibrant heat that tingles the taste buds.

The perfect balance of sweet cornmeal and spicy peppers makes these muffins an instant crowd-pleaser.

Soft, moist, and packed with flavor, they are ideal for breakfast, brunch, or as a side dish to complement your favorite meal.

Prepare to fall in love with this bold and delicious recipe that promises to become a new favorite.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 210 kcal

Servings: 12

Ingredient List for Jalapeno Cornbread Muffins with Cream Cheese Filling

• Cream Cheese: Tangy base that creates a luscious, creamy center with a smooth texture and rich flavor.
• Powdered Sugar: Adds sweetness and helps stabilize the filling, creating a delicate, velvety consistency.
• Lime Juice: Brings a zesty brightness that cuts through the richness and adds a subtle, refreshing tang.

• All-Purpose Flour: Provides structure and ensures a tender, light muffin crumb with perfect texture.
• Cornmeal: Delivers authentic corn flavor and a delightful, slightly gritty texture typical of traditional cornbread.
• Baking Powder: Helps the muffins rise and become wonderfully fluffy and airy.
• Salt: Enhances all other flavors and balances the sweetness in the recipe.

• Eggs: Bind the ingredients together and contribute to the muffins' rich, moist texture.
• Milk: Creates moisture and helps achieve a soft, delicate crumb.
• Vegetable Oil: Ensures the muffins stay incredibly moist and tender.
• Honey: Adds natural sweetness and helps brown the muffins beautifully.
• Jalapenos: Introduce a spicy kick and vibrant green color, creating a bold flavor profile.

Kitchen Gear List for Jalapeno Cornbread Muffins with Cream Cheese Filling

• Large mixing bowl: Essential for combining dry and wet ingredients thoroughly.
• Whisk: Perfect for blending ingredients smoothly without lumps.
• Muffin tin: Crucial for shaping and baking individual cornbread muffins.
• Measuring cups and spoons: Helps ensure precise ingredient quantities.
• Spatula: Great for scraping batter and filling muffin cups evenly.
• Small bowl: Used for preparing the cream cheese filling.
• Piping bag or ziplock bag: Helpful for neatly filling muffins with cream cheese mixture.

Cooking Walkthrough for Jalapeno Cornbread Muffins with Cream Cheese Filling

• Whip Up the Creamy Filling

Blend softened cream cheese with powdered sugar and a splash of lime juice until silky smooth. Tuck the mixture into the refrigerator to chill while you create the muffin magic.

• Mix the Dry Ingredients

Combine cornmeal, flour, baking powder, and salt in a large mixing bowl. Stir until the dry ingredients are perfectly blended and waiting to become delicious muffins.

• Combine Wet Ingredients

Crack eggs into a separate bowl, then pour in milk and melted butter. Whisk these liquid treasures together until they’re fully incorporated and looking golden and inviting.

• Create the Muffin Batter

Gently fold the wet ingredients into the dry mixture. Sprinkle in diced jalapeños for a spicy kick. Mix just until everything is combined – avoid overmixing to keep the muffins tender.

• Fill the Muffin Tins

Grease a muffin pan or line with paper liners. Spoon half the batter into each cup, add a dollop of the chilled cream cheese filling, then top with remaining batter.

• Bake to Perfection

Slide the muffin pan into a preheated oven. Bake until the tops are golden brown and a toothpick comes out clean, filling your kitchen with an irresistible aroma.

• Cool and Enjoy

Let the muffins rest in the pan for a few minutes, then transfer to a wire rack. Serve warm and watch everyone’s eyes light up with the first delicious bite.

Smart Tips + Tweaks for Jalapeno Cornbread Muffins with Cream Cheese Filling

• Cheese Filling Prep Hack: Chill the cream cheese mixture for at least 30 minutes to help it hold its shape when piping into muffins.
• Spice Level Control: Adjust jalapeño heat by removing seeds and membranes for a milder flavor, or leave them in for extra kick.
• Gluten-Free Option: Swap regular flour with a 1:1 gluten-free baking blend to make these muffins celiac-friendly without compromising texture.
• Make-Ahead Magic: Prepare muffin batter and cream cheese filling separately the night before, then assemble and bake fresh in the morning for a quick breakfast.
• Dairy-Free Twist: Replace cream cheese with dairy-free alternative and use plant-based milk to create a lactose-free version that still delivers rich, creamy flavor.

Ways to Share for Jalapeno Cornbread Muffins with Cream Cheese Filling

• Spicy Side Kick: Pair these zesty muffins with hearty chili or smoky barbecue pulled pork for a flavor-packed meal that'll make taste buds dance.
• Brunch Brilliance: Serve alongside scrambled eggs and crispy bacon for a southwestern-style breakfast that brings serious morning excitement.
• Picnic Perfect Treat: Pack these muffins in a portable container for outdoor gatherings, where their bold flavor and creamy center will be the star of any potluck spread.
• Appetizer Adventure: Cut muffins into smaller bite-sized pieces and arrange on a platter as a crowd-pleasing appetizer that offers both heat and creamy satisfaction.

Make-Ahead Notes for Jalapeno Cornbread Muffins with Cream Cheese Filling

• Fresh Batch Strategy: Bake these moist muffins within 2-3 days of preparation for maximum flavor and texture, ensuring each bite remains deliciously tender.
• Refrigeration Technique: Store filled muffins in an airtight container in the refrigerator for up to 4 days, separating layers with parchment paper to prevent sticking.
• Freezing Method: Wrap individual muffins tightly in plastic wrap, then place in freezer-safe bags. They'll stay delectable for 2-3 months, ready to thaw at room temperature for quick snacking.
• Cream Cheese Filling Care: Keep the filling chilled until ready to use, and if separating preparation from baking, store in a sealed container for no more than 48 hours to maintain optimal freshness and taste quality.

Spicy Jalapeno Cornbread Muffins With Cream Cheese Filling

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4.7 from 26 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Jalapeño cornbread muffins with cream cheese filling blend Southern comfort and spicy excitement in a single handheld treat. Moist, cheesy interiors nestled within golden cornmeal exteriors promise a delightful culinary experience you won’t soon forget.

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Ingredients

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• 4 oz (113 g) cream cheese, softened
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 1 cup (130 g) yellow cornmeal
• 1 cup (125 g) all-purpose flour
• ⅓ cup (80 ml) vegetable oil
• ½ cup (60 g) shredded cheddar cheese
• ¼ cup (50 g) granulated sugar
• 2 tbsps powdered sugar
• 2 jalapenos, finely diced (remove seeds for less heat)
• 1 tbsp baking powder
• 1 tsp lime juice (optional, for a tangy twist)
• ½ tsp salt
• ¼ tsp baking soda

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Instructions

1. Cream Cheese Preparation: Whip cream cheese with powdered sugar and lime juice until smooth, then refrigerate to set and enhance flavors.
2. Dry Ingredient Blend: Thoroughly combine flour, cornmeal, baking powder, and salt in a large mixing bowl, ensuring even distribution of ingredients.
3. Liquid Mixture: Vigorously whisk eggs, melted butter, honey, and milk until well integrated and slightly frothy.
4. Batter Assembly: Delicately fold wet ingredients into dry mixture, maintaining a slightly lumpy texture. Carefully incorporate diced jalapeños, removing seeds for controlled heat.
5. Muffin Tin Setup: Prepare muffin tin by lining with paper liners or generously greasing to prevent sticking. Layer batter strategically – fill each cavity halfway with cornbread mixture.
6. Filling Technique: Carefully spoon chilled cream cheese mixture into the center of each partially filled muffin compartment, then cover completely with remaining cornbread batter.
7. Baking Process: Position muffin tin in a preheated oven, baking until tops achieve a golden-brown hue and a test toothpick comes out clean, indicating perfect doneness.
8. Cooling Stage: Let muffins rest briefly in the tin before transferring to a wire rack, allowing them to set and develop optimal texture and flavor profile.

Notes

• Manage Jalapeño Heat: Remove seeds and membranes to control spiciness, allowing personal heat preference without overwhelming the muffins.
• Prevent Tough Texture: Mix wet and dry ingredients minimally, stopping when just combined to maintain a tender, light cornbread crumb.
• Filling Placement Technique: Use a small ice cream scoop or spoon to center the cream cheese filling precisely, ensuring even distribution in each muffin.
• Customize Dietary Needs: Substitute honey with maple syrup for vegan option, use gluten-free flour blend, or replace dairy milk with almond milk for alternative dietary requirements.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 205
• Sugar: 6 g
• Sodium: 210 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 45 mg