Jalapeño Cornbread Muffins with Cream Cheese Filling

These Jalapeño Cornbread Muffins with Cream Cheese Filling bring the perfect balance of sweet, spicy, and savory to your table. Moist and golden cornbread is studded with fresh jalapeños and hides a creamy, tangy surprise in the center. These muffins are the ultimate side for chili, barbecue, or even a cozy soup night—easy to make and impossible to resist.

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Why You’ll Love This Recipe
Sweet and Spicy – Just the right amount of heat balanced by creamy filling.
Surprise Center – Each bite reveals a rich cream cheese core.
Perfect Texture – Moist and tender with a slightly crisp top.
Versatile Side – Ideal for dinner, brunch, potlucks, or snacks.
Make-Ahead Friendly – Freezes well and reheats beautifully.

Ingredients You’ll Need

For the Muffins:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, mixed and rested for 5 min)
• 2 large eggs
• ¼ cup melted butter (plus extra for greasing)
• 1 cup canned corn kernels, drained (or fresh/frozen)
• 2 medium jalapeños, finely diced (seeds removed for less heat)

For the Cream Cheese Filling:

• 6 oz cream cheese, softened
• 2 tbsp powdered sugar
• ¼ tsp garlic powder (optional, for a savory touch)

Optional Toppings:

• Thin jalapeño slices for garnish
• Shredded cheddar cheese (for a golden, cheesy top)
• Honey or butter for serving

Tools You’ll Need

• Muffin pan (12-count)
• Mixing bowls
• Hand mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Ice cream scoop or spoon
• Piping bag or small spoon (for cream cheese filling)

Step-by-Step Instructions

Step 1: Preheat the Oven & Prepare Pan
Preheat your oven to 375°F (190°C).
Grease a 12-count muffin pan with butter or non-stick spray.

Step 2: Make the Cream Cheese Filling
In a small bowl, combine softened cream cheese, powdered sugar, and garlic powder (if using).
Mix until smooth and set aside in the fridge to firm up slightly.

Step 3: Prepare the Muffin Batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat eggs, then add buttermilk and melted butter. Stir well.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Fold in the corn and diced jalapeños.

Step 4: Assemble the Muffins
Spoon about 1 tablespoon of muffin batter into the bottom of each muffin cup.
Add a heaping teaspoon of the cream cheese filling into the center of each.
Top with another spoonful of batter to cover the filling completely.
Optional: Sprinkle shredded cheese and place a thin jalapeño slice on top of each muffin.

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

Step 6: Serve Warm
Serve warm with a drizzle of honey or a pat of butter if desired. The cream cheese will be soft and creamy inside—perfect for that first bite.

Tips for Perfect Muffins
Don’t Overmix – Mix the batter just until combined to avoid tough muffins.
Use Room Temp Ingredients – Helps everything blend more smoothly.
Let the Filling Chill – A firmer cream cheese filling is easier to scoop and insert.
Adjust Heat Level – Leave jalapeño seeds in for more spice, or remove them for milder flavor.
Double the Batch – These muffins freeze well for quick sides anytime.

Serving Suggestions
With Chili – The sweetness and spice cut through hearty chili perfectly.
BBQ Plate – Great with ribs, pulled chicken, or grilled veggies.
Brunch Spread – Pair with eggs, avocado, or breakfast sausage.
Soup Companion – Add one to your next bowl of tomato, tortilla, or black bean soup.
Snack on the Go – Individually wrapped muffins are a great portable snack.

How to Store & Reheat

Storing:
Room Temp: Store in an airtight container for up to 2 days.
Refrigerate: Keep up to 5 days in the fridge.
Freeze: Wrap tightly and freeze for up to 2 months.

Reheating:
Oven: Reheat in a 300°F oven for 10 minutes for that fresh-baked texture.
Microwave: Warm individual muffins for 20–30 seconds on medium power.

Frequently Asked Questions

1. Can I use a different cheese in the filling?
Yes! Try goat cheese, ricotta, or a savory herbed cheese spread for variety.

2. Can I make these gluten-free?
Yes—use a gluten-free 1:1 flour blend in place of all-purpose flour.

3. What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.

4. Are these muffins spicy?
They have a mild to moderate kick. Use fewer jalapeños or remove seeds for less heat.

5. Can I make mini muffins instead?
Absolutely! Reduce bake time to 10–12 minutes and use a mini muffin pan.

Final Thoughts
These Jalapeño Cornbread Muffins with Cream Cheese Filling are an irresistible upgrade to classic cornbread. The soft, sweet crumb pairs beautifully with a burst of jalapeño heat and a smooth, tangy center that surprises and delights. Whether you’re hosting a cookout, meal prepping for the week, or just want something warm and comforting, this recipe delivers every time.

Give them a try, and you just might find yourself baking a double batch next time. Don’t forget to leave a review and share your photos—can’t wait to see your take on this spicy, cheesy treat!

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

Nutritional Information (Per Muffin):
Calories: 210 | Protein: 6g | Carbohydrates: 22g | Fat: 11g | Fiber: 2g | Sodium: 270mg

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