Name: Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1/4 cup unsalted butter, melted; 1/4 cup vegetable oil; 2 large eggs; 1 cup shredded sharp cheddar cheese; 2–3 jalapeños, seeded and finely chopped; 8 ounces cream cheese, softened; 2 tablespoons honey; 1 tablespoon milk

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If you’re on the hunt for the ultimate mash-up of sweet, spicy, and savory, Jalapeño Cornbread Muffins with Cream Cheese Filling will absolutely knock your socks off. Imagine a tender, golden cornbread muffin studded with just the right touch of jalapeños, and then—surprise!—a dreamy, honey-kissed cream cheese center with every bite. These muffins are the definition of comfort and a guaranteed conversation starter at any brunch, potluck, or cozy family dinner. Get ready to fall in love with this irresistible spin on classic cornbread that brings flavor, excitement, and just the right amount of heat to your table.

Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Jalapeño Cornbread Muffins with Cream Cheese Filling lies in a short, straightforward ingredient list packed with essentials. Each item brings its own spark, balancing texture, moisture, color, and of course, that signature sweet-heat twist.

Cornmeal: This gives the muffins their classic, nubby golden texture and rich corn flavor.
All-purpose flour: Blends with the cornmeal to create a tender crumb that holds together beautifully.
Granulated sugar: Adds just a kiss of sweetness, enhancing the natural flavors and offsetting the jalapeño’s spice.
Baking powder: The key leavening agent that keeps these muffins delightfully fluffy and light.
Salt: Balances flavors and brings out the best in the cheese and cornmeal.
Buttermilk: Its tang and richness ensure moist, tender muffins with a subtle depth.
Unsalted butter, melted: Gives richness and that craveable, buttery taste in every bite.
Vegetable oil: Prevents dryness and contributes extra moisture for soft muffins.
Large eggs: Bind everything together and give structure to your muffins.
Shredded sharp cheddar cheese: Delivers a melty, cheesy punch and beautiful color throughout.
Jalapeños, seeded and finely chopped: Add a gentle kick and beautiful green flecks—leave some seeds for extra heat!
Cream cheese, softened: The star of the creamy filling, perfectly smooth when blended.
Honey: Sweetens the cream cheese and adds a delicate floral note.
Milk: Loosens the cream cheese mixture to make it easy to dollop into the muffins.

How to Make Jalapeño Cornbread Muffins with Cream Cheese Filling

Step 1: Prep Your Muffin Tin and Gather Ingredients

Start by preheating your oven to 375°F (190°C) so it’s ready for baking. Either line a 12-cup muffin tin with paper liners or give it a light grease—this ensures the muffins pop out without sticking. Now’s the perfect time to measure, chop, and get all your ingredients lined up. Trust me, a little prep makes things a breeze once you dive in!

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the cornmeal, flour, granulated sugar, baking powder, and salt. This step is all about ensuring even distribution and a lovely, uniform crumb. The aroma of fresh cornmeal and sugar will have you excited already!

Step 3: Stir Together the Wet Ingredients

In a separate bowl, whisk up the buttermilk, melted butter, vegetable oil, and eggs until everything’s smooth and combined. The buttermilk is the magic ticket for moist, tender muffins that never become dry or crumbly.

Step 4: Combine and Fold in Goodies

Pour the wet mixture into the bowl with your dry ingredients. Stir just until you see no more streaks of flour—over-mixing is a no-go if you want tender muffins! Gently fold in the sharp cheddar and chopped jalapeños, distributing those colorful, spicy bits as evenly as you can.

Step 5: Whip Up the Cream Cheese Filling

In a small bowl, beat the softened cream cheese with honey and milk until the mixture is smooth, creamy, and luscious. This sweet filling is seriously everything—the contrast with the spicy muffin is just so good.

Step 6: Fill and Stuff Your Muffin Cups

Spoon enough cornbread batter to fill each muffin cup about one-third full. Then add a generous tablespoon of the cream cheese mixture right in the center of each, making sure it doesn’t touch the sides. Top with more batter until each cup is about two-thirds full. This strategic layering ensures surprises in every muffin!

Step 7: Bake to Golden Perfection

Pop the tin into the oven and bake for 18 to 20 minutes. When the tops are golden and a toothpick inserted into the cornbread part (not the filling!) comes out clean, you’re ready. Let them cool in the pan for about 5 minutes for easier removal, then enjoy warm—trust me, that’s when the filling is its dreamiest.

How to Serve Jalapeño Cornbread Muffins with Cream Cheese Filling

Garnishes

Dress up your muffins with an extra sprinkle of chopped jalapeños or a shower of fresh chives right after baking. Even a light drizzle of honey or a dash of chili powder just before serving can take the presentation and flavor to the next level. It’s a simple way to make Jalapeño Cornbread Muffins with Cream Cheese Filling look as wonderful as they taste!

Side Dishes

These muffins are a natural alongside a steaming bowl of chili, creamy soups, or even a hearty stew. They also shine next to barbecue mains, grilled vegetables, or a big salad—something that lets their flavors pop without competing. The sweet-heat, cheesy appeal makes them a great accompaniment for any comfort food meal.

Creative Ways to Present

Want to wow your guests? Serve Jalapeño Cornbread Muffins with Cream Cheese Filling in a rustic bread basket lined with a colorful napkin or tiered on a pretty cake stand for a festive brunch. For a crowd, slice each muffin in half and arrange them cut side up on a platter so everyone can see that glorious cream cheese center!

Make Ahead and Storage

Storing Leftovers

Store any leftover Jalapeño Cornbread Muffins with Cream Cheese Filling in an airtight container in the refrigerator—they’ll stay fresh, moist, and delicious for up to four days. Just allow them to fully cool before sealing to prevent condensation and sogginess.

Freezing

If you want to make a batch ahead, these muffins freeze beautifully! Let them cool completely, then wrap each muffin individually in plastic wrap and pop them into a zip-top bag or airtight container. They’ll keep in the freezer for up to three months, making it super easy to enjoy homemade Jalapeño Cornbread Muffins with Cream Cheese Filling anytime a craving strikes.

Reheating

For best results, reheat a chilled or frozen muffin in the microwave for 20–25 seconds or in a 300°F (150°C) oven for about 8 minutes. This brings back that irresistible, gooey cream cheese center and warms the cornbread to just-baked perfection. Don’t forget: they’re best enjoyed warm!

FAQs

Can I make the muffins less spicy but still flavorful?

Absolutely! Simply remove all the seeds and membranes from your jalapeños, or use fewer peppers. You’ll get beautiful green flecks and the signature flavor in Jalapeño Cornbread Muffins with Cream Cheese Filling, but much less heat.

What if I don’t have buttermilk?

No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for five minutes, and use it in place of buttermilk for tender, tangy results.

Can I use a different cheese?

Definitely! Sharp cheddar gives big flavor, but feel free to substitute with Monterey Jack, pepper jack for extra heat, or even smoked gouda for a twist. This recipe is a great canvas for your cheesy cravings.

How do I know when the muffins are fully baked?

Insert a toothpick into the edge of a muffin (not the cream cheese center)—if it comes out with a few moist crumbs or clean, your Jalapeño Cornbread Muffins with Cream Cheese Filling are ready. The tops should be beautifully golden as well.

Can I make mini muffins with this recipe?

Yes, you can! Use a mini muffin tin and reduce the bake time to around 10–12 minutes. Just add a smaller amount of cream cheese filling for adorable, bite-sized treats that are perfect for parties or snacking.

Final Thoughts

If you’re ready to spice up your baking routine, give Jalapeño Cornbread Muffins with Cream Cheese Filling a whirl. From their cheesy, tender crumb to that delightful creamy surprise at the center, they’re a surefire hit with family and friends—no matter the occasion. Go ahead and bake a batch to share (or keep all to yourself)! Your taste buds will thank you.

Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Jalapeño Cornbread Muffins with Cream Cheese Filling are a delightful combination of spicy and savory flavors. The moist cornbread muffins are filled with a creamy, slightly sweet cream cheese mixture, making them a perfect side dish for any meal.

Ingredients

Scale

Cornbread Muffins:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
2 large eggs
1 cup shredded sharp cheddar cheese
2–3 jalapeños, seeded and finely chopped

Cream Cheese Filling:

8 ounces cream cheese, softened
2 tablespoons honey
1 tablespoon milk

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
Mix dry ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Mix wet ingredients: In another bowl, whisk together buttermilk, melted butter, oil, and eggs until smooth.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined.
Add cheese and jalapeños: Fold in cheddar cheese and chopped jalapeños.
Prepare cream cheese filling: In a small bowl, beat cream cheese with honey and milk until smooth.
Fill muffin cups: Fill each muffin cup one-third full with cornbread batter, add a tablespoon of cream cheese mixture to the center, then cover with more batter until cups are two-thirds full.
Bake: Bake for 18–20 minutes until the tops are golden and a toothpick inserted into the cornbread comes out clean.
Cool and serve: Allow the muffins to cool for 5 minutes before serving warm.