Jalapeño Cornbread Muffins with Cream Cheese Filling

Add a spicy twist to your favorite Southern comfort with these Jalapeño Cornbread Muffins with Cream Cheese Filling. Moist, savory, and loaded with just the right amount of heat, these muffins hide a creamy surprise in the center that makes every bite extra special. Perfect for potlucks, chili night, or as a zesty side to your barbecue spread!

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Why You’ll Love This Recipe
Sweet & Spicy – The jalapeños give a mild kick that pairs beautifully with the sweet cornbread base.
Creamy Center – Each muffin is filled with a rich cream cheese core for an indulgent bite.
Perfectly Portable – Great for lunchboxes, parties, and picnics.
Quick & Easy – Ready in about 30 minutes with simple ingredients.
Versatile Side or Snack – Enjoy with soup, salad, or on its own.

Ingredients You’ll Need

For the Cornbread Muffins:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 2 large eggs
• ⅓ cup vegetable oil or melted butter
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1–2 jalapeños, finely chopped (seeds removed for milder spice)
• ½ cup shredded cheddar cheese (optional, for extra flavor)

For the Cream Cheese Filling:

• 6 oz cream cheese, softened
• 1 tbsp honey (for a touch of sweetness)
• Pinch of salt

Optional Garnish:

• Jalapeño slices for topping
• Extra shredded cheddar cheese

Tools You’ll Need

• Muffin tin (12-count)
• Paper liners or nonstick spray
• Mixing bowls
• Whisk and spatula
• Hand mixer or spoon (for cream cheese filling)
• Ice cream scoop or spoon for batter

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease it with nonstick spray.

Step 2: Make the Cream Cheese Filling
In a small bowl, beat softened cream cheese with honey and a pinch of salt until smooth and fluffy.
Set aside or refrigerate while preparing the batter.

Step 3: Mix the Cornbread Batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together buttermilk, eggs, and oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
Fold in corn kernels, chopped jalapeños, and shredded cheddar (if using).

Step 4: Assemble the Muffins
Spoon about 1 tablespoon of batter into the bottom of each muffin cup.
Add about 1 teaspoon of the cream cheese mixture into the center of each.
Top with more batter until the cups are about ¾ full, ensuring the cream cheese is sealed inside.
Top with a jalapeño slice or sprinkle of cheese if desired.

Step 5: Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted (not into the cream cheese) comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Serve and Enjoy
Serve warm to enjoy the melty cream cheese center, or let cool and pack them up for later. They’re just as tasty at room temperature.

Tips for the Best Jalapeño Cornbread Muffins
Use Room Temp Cream Cheese – It spreads easier and gives a smoother filling.
Don’t Overmix – Stir the batter just until the dry ingredients disappear.
Control the Heat – Leave seeds in for extra heat or use pickled jalapeños for tang.
Seal the Filling – Make sure the top layer of batter fully covers the cream cheese to prevent leakage.
Use Fresh Corn – If in season, fresh sweet corn adds incredible texture and flavor.

Serving Suggestions
Serve alongside chili, pulled chicken, or ribs.
Pair with a bowl of tomato soup or black bean soup.
Top with a dollop of sour cream or drizzle of honey butter.
Cut in half and toast lightly for a crispy edge.

How to Store & Reheat

Storing:
Room Temp: Keep in an airtight container for up to 2 days.
Refrigerate: Store in the fridge for up to 5 days.

Freezing:
Wrap individually and freeze for up to 2 months. Thaw at room temp or warm gently.

Reheating:
Microwave: Heat for 20–30 seconds for a warm center.
Oven: Reheat at 300°F for 8–10 minutes for a crisp edge.

Frequently Asked Questions

1. Can I make them without cream cheese?
   Yes, you can skip the filling and just make spicy jalapeño cornbread muffins.
2. Can I use a cornbread mix?
   Absolutely—just prepare the mix according to the box and follow the filling steps.
3. Are they spicy?
   Mildly. Adjust the amount of jalapeños based on your spice preference.
4. Can I use plant-based dairy?
   Yes! Use dairy-free cream cheese, milk, and butter alternatives for a fully dairy-free version.
5. What’s the best way to fill the muffins?
   Use a small scoop or spoon to control the amount of cream cheese and batter—it makes assembly easier and cleaner.

Final Thoughts
Jalapeño Cornbread Muffins with Cream Cheese Filling are everything you didn’t know you needed—spicy, savory, creamy, and just sweet enough. Whether you serve them at your next family dinner, barbecue, or bake sale, they’re guaranteed to steal the show.

Once you try one, you’ll be hooked! Leave a review and let us know your favorite topping or twist.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American – Southern-Inspired

Nutritional Information (Per Muffin):
Calories: 240 | Protein: 5g | Carbohydrates: 22g | Fat: 14g | Fiber: 2g | Sodium: 270mg

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