Jalapeño Cornbread Muffins with Cream Cheese Filling

Spicy, savory, and irresistibly creamy, these Jalapeño Cornbread Muffins with Cream Cheese Filling are a delicious twist on classic cornbread. Each muffin is packed with bold jalapeño flavor, sharp cheddar cheese, and a hidden pocket of smooth cream cheese in the center. Perfect for chili night, barbecues, or as a zesty side dish, these muffins deliver the perfect balance of heat and comfort in every bite.

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Why You’ll Love This Recipe
Spicy & Creamy – Jalapeño heat meets a rich cream cheese center.
Perfect for Sides or Snacking – Serve with soups, stews, or enjoy on their own.
Easy to Make – Simple ingredients and ready in under 30 minutes.
Bold Flavor – Cheddar, jalapeño, and buttermilk come together beautifully.
Great for Sharing – Crowd-pleasing and perfect for potlucks or game day.

Ingredients You’ll Need

For the Muffin Batter:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp sugar (optional, for a touch of sweetness)
1 cup buttermilk (or milk + 1 tsp lemon juice)
2 large eggs
¼ cup unsalted butter, melted
1 cup shredded sharp cheddar cheese
2 jalapeños, finely chopped (remove seeds for milder flavor)

For the Cream Cheese Filling:
4 oz cream cheese, softened
¼ tsp garlic powder
Pinch of salt

Optional Toppings:
Extra chopped jalapeños or cheddar for sprinkling
Honey or butter for serving

Tools You’ll Need
Muffin tin (12-cup)
Paper liners or nonstick spray
Mixing bowls
Whisk and spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with paper liners or grease well with nonstick spray.

Step 2: Make the Cream Cheese Filling

1. In a small bowl, mix softened cream cheese with garlic powder and a pinch of salt.
2. Set aside in the refrigerator while you prepare the batter.

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

Step 4: Mix the Wet Ingredients

1. In another bowl, whisk buttermilk, eggs, and melted butter until well combined.
2. Pour the wet ingredients into the dry mixture and stir just until combined—don’t overmix.
3. Fold in shredded cheddar and chopped jalapeños.

Step 5: Fill the Muffin Cups

1. Spoon about 1 tablespoon of batter into each muffin cup.
2. Add about 1 teaspoon of the cream cheese mixture into the center of each cup.
3. Cover with another tablespoon of batter to fully enclose the filling.
4. Sprinkle extra cheese or jalapeños on top if desired.

Step 6: Bake the Muffins

1. Bake for 18–22 minutes, or until golden and a toothpick inserted (beside the cream cheese center) comes out clean.
2. Let cool in the pan for 5 minutes before transferring to a wire rack.

Step 7: Serve

1. Serve warm with a pat of butter or drizzle of honey for a sweet contrast.
2. Perfect alongside chili, soups, or barbecue.

Tips for the Best Jalapeño Cornbread Muffins
Use Room Temp Ingredients – Helps the batter mix evenly and rise well.
Control the Heat – Remove jalapeño seeds for milder muffins, or add an extra pepper for more spice.
Don’t Overmix – Stir just until ingredients are combined to avoid tough muffins.
Double the Filling – Like it creamier? Add more cream cheese to the center.
Add Corn Kernels – Stir in ¼ cup of fresh or frozen corn for added texture.

Serving Suggestions
Chili or Stew – Classic pairing for cozy dinners.
BBQ Ribs or Pulled Chicken – Balances bold, smoky flavors.
Eggs & Greens – Great savory brunch side.
Soup – Especially tomato, bean, or tortilla soup.

How to Store & Reheat

Refrigerate:
Store in an airtight container for up to 4 days. Keep chilled due to cream cheese.

Freeze:
Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Reheat:
Oven: Warm at 300°F for 8–10 minutes.
Microwave: Heat for 20–30 seconds (the cream cheese center will heat quickly).

Frequently Asked Questions

1. Can I make these gluten-free?
   Yes—use a 1:1 gluten-free flour blend.
2. What if I don’t have buttermilk?
   Use milk with 1 tsp lemon juice or vinegar as a substitute.
3. Can I use pre-shredded cheese?
   Yes, but freshly shredded melts better and has better texture.
4. Can I make them mini?
   Absolutely! Use a mini muffin tin and bake for 12–15 minutes.

Final Thoughts
These Jalapeño Cornbread Muffins with Cream Cheese Filling are the perfect mix of spicy, savory, and creamy. Whether you’re serving them with chili on game day or making a fun addition to your weeknight dinner, these muffins are always a hit. Easy to make, packed with flavor, and endlessly customizable—they’re guaranteed to spice up your baking routine.

Try them once and you’ll be making them again and again!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Muffin):
Calories: 210 | Protein: 6g | Carbohydrates: 18g | Fat: 13g | Fiber: 1g | Sodium: 290mg

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