Description

These Jalapeño Cornbread Muffins with Cream Cheese Filling are a deliciously spicy twist on classic cornbread. Packed with shredded cheddar jack cheese, roasted red peppers, and fresh jalapeños, they offer a perfect balance of heat and creaminess. Softened cream cheese is incorporated into the batter, creating moist and flavorful muffins ideal for a snack, side dish, or party appetizer.

Ingredients

Scale

Dry and Cheese Ingredients

2 boxes Jiffy cornbread mix (8.5 oz each)
1 ½ cups shredded cheddar jack cheese blend
2 tbsp roasted red pepper, finely chopped
2 green jalapeños, finely chopped

Wet Ingredients

2 large eggs
⅔ cup milk
8 oz cream cheese, softened to room temperature

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a jumbo muffin tin or line the cups with paper liners to prepare for baking.
Prepare the Batter: In a large mixing bowl, combine the Jiffy cornbread mix, shredded cheddar jack cheese, finely chopped roasted red pepper, and chopped green jalapeños. Add in the two large eggs, ⅔ cup milk, and the softened cream cheese. Stir all ingredients together until just combined. The batter will be thick and have some lumps due to the cheese and cream cheese.
Fill the Muffin Tin: Spoon the batter evenly into each muffin cup, filling them about three-quarters full to allow room for rising during baking.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are done when their tops turn golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool slightly before serving so the texture sets and they are easier to handle.

Notes

For a milder flavor, omit the jalapeños.
Ensure the cream cheese is softened to room temperature for easier mixing and smoother batter.
Use jumbo muffin tins to achieve the best size and baking times as indicated.
Muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
Reheat muffins gently in the oven or microwave before serving for the best experience.

Prep Time: 8 minutes
Cook Time: 18-20 minutes
Category: Baking
Method: Baking
Cuisine: American