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.
Ingredients
Scale
- 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
Instructions
- Cream Cheese Preparation: Whip cream cheese with powdered sugar and lime juice until smooth, then refrigerate to set and enhance flavors.
- Dry Ingredient Blend: Thoroughly combine flour, cornmeal, baking powder, and salt in a large mixing bowl, ensuring even distribution of ingredients.
- Liquid Mixture: Vigorously whisk eggs, melted butter, honey, and milk until well integrated and slightly frothy.
- Batter Assembly: Delicately fold wet ingredients into dry mixture, maintaining a slightly lumpy texture. Carefully incorporate diced jalapeños, removing seeds for controlled heat.
- 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.
- Filling Technique: Carefully spoon chilled cream cheese mixture into the center of each partially filled muffin compartment, then cover completely with remaining cornbread batter.
- 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.
- 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