Name: Jalapeño Cornbread Muffins with Cream Cheese Filling
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern-American
Ingredients: 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); 6 oz cream cheese, softened; 2 tbsp powdered sugar; ¼ tsp garlic powder (optional, for a savory touch); Thin jalapeño slices for garnish; Shredded cheddar cheese (for a golden, cheesy top); Honey or butter for serving

Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: Southern-American