Oh my goodness, let me tell you about these jalapeno cornbread muffins with cream cheese filling! They’re like a warm hug on a plate, with the perfect balance of spicy and creamy that just makes my taste buds dance. I first stumbled across this recipe during a chilly fall afternoon, and I knew I had to try it. The smell of fresh cornbread wafting through my kitchen was absolutely irresistible! The crispy edges and fluffy center, combined with that luscious cream cheese filling, create a flavor explosion that’s just delightful. Trust me, whether you’re serving them at a gathering or enjoying them solo on a cozy night in, these muffins are sure to impress and satisfy. You’ll absolutely love the kick from the jalapenos paired with the richness of the cream cheese—it’s a match made in heaven!
Ingredients for Jalapeno Cornbread Muffins with Cream Cheese Filling
Gather these simple yet flavorful ingredients to whip up your jalapeno cornbread muffins with cream cheese filling. Trust me, each one plays a crucial role in creating that perfect blend of spice and creaminess!
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup jalapenos, diced (feel free to adjust to your spice preference!)
- 1 cup cream cheese, softened (this makes it easy to mix in)
- 1/4 cup cheddar cheese, shredded (for that extra cheesy goodness)
How to Prepare Jalapeno Cornbread Muffins with Cream Cheese Filling
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is super important because a hot oven means your muffins will bake evenly and develop that gorgeous golden crust we all love. So, get that warmth going while you prepare the batter!
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Make sure to whisk them together thoroughly; this ensures that the baking powder is evenly distributed, which is key for those lovely fluffy muffins. You want your dry ingredients to be well-mixed before adding anything wet!
Combine Wet Ingredients
In another bowl, whisk together the milk, vegetable oil, and eggs. This is where the magic starts to happen! Mixing these together well will help create a smooth batter. I love to see the little bubbles forming while whisking; it makes me feel like I’m already on my way to something delicious!
Combine Mixtures and Add Jalapenos
Now, it’s time to combine your wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Don’t overmix—lumpy is good! Then, fold in those diced jalapenos. Wow, the aroma will be amazing!
Fill Muffin Tins
Grab your muffin tin and fill each muffin cup about halfway with the batter. Now for the fun part—take a spoonful of the softened cream cheese and drop it right in the center of each muffin. It’ll melt and create that creamy surprise we all adore! After that, cover the cream cheese with a bit more batter until each cup is about 2/3 full. This will give them some room to rise beautifully!
Baking Time
Pop those muffin tins into your preheated oven and bake for 18-20 minutes. Keep an eye on them! You’ll know they’re done when they’re golden brown and a toothpick inserted into the center comes out clean. The smell will be your best indicator that they’re ready, trust me!
Cooling Period
Once they’re out of the oven, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This cooling time is crucial for achieving the perfect texture—you want them to be fluffy and not too hot to handle. Patience is key, but I promise it’s worth the wait!
Why You’ll Love This Recipe
- Deliciously moist and flavorful, with the perfect spicy kick from the jalapenos.
- The cream cheese filling adds a rich, creamy texture that takes these muffins to the next level.
- They’re super easy to whip up, making them perfect for both novice and experienced bakers.
- Versatile enough to serve as a side dish, snack, or even a fun breakfast treat!
- Great for meal prep—make a batch ahead of time and enjoy them all week long!
Tips for Success
To make your jalapeno cornbread muffins truly shine, don’t be afraid to adjust the jalapeno quantity based on your heat preference. If you’re not a fan of too much spice, start with half a cup and taste the batter before adding more. Also, using low-fat cream cheese is a great option if you want to lighten things up without sacrificing flavor. And here’s a little secret: if you want an extra cheesy kick, sprinkle some shredded cheddar on top before baking! Trust me, these simple tweaks will elevate your muffins to the next level!
Nutritional Information
These jalapeno cornbread muffins with cream cheese filling are not only delicious but also provide a satisfying nutritional profile! Here’s an estimated breakdown of what you can expect per muffin:
- Calories: 180
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 250mg
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 2g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on specific brands and ingredients you use. But overall, you’re treating yourself to a muffin that’s packed with flavor while still being a balanced choice!
FAQ Section
Can I use frozen jalapenos?
Absolutely! You can use frozen jalapenos in your jalapeno cornbread muffins with cream cheese filling. Just make sure to thaw them and drain any excess moisture before dicing. This helps prevent excess liquid in your batter, which can affect the texture of your muffins. They’ll still pack a punch of flavor, so don’t worry about losing that spicy kick!
How do I store leftovers?
Storing your muffins is a breeze! Just pop them in an airtight container and keep them in the refrigerator for up to 3 days. I often find that they taste even better the next day as the flavors meld together. If you want to keep them longer, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 2 months—perfect for a quick snack later on!
Can I make these muffins ahead of time?
You bet! These jalapeno cornbread muffins are fantastic for making ahead of time. You can bake them a day or two in advance and store them in the fridge. When you’re ready to enjoy, just reheat them in the microwave for about 20-30 seconds, or pop them in a warm oven for a few minutes. They’ll taste freshly baked every time, and you’ll love having a delicious treat ready to go!
Final Thoughts
I can’t wait for you to try these jalapeno cornbread muffins with cream cheese filling! They’re such a delightful mix of flavors and textures, and I know you’ll love them just as much as I do. Don’t forget to share your results—I’d love to hear how they turn out!
Print
Jalapeno Cornbread Muffins with Cream Cheese Bliss
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Jalapeno cornbread muffins with cream cheese filling are flavorful and moist. They offer a spicy kick from jalapenos balanced with creamy cheese.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup jalapenos, diced
- 1 cup cream cheese, softened
- 1/4 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk milk, oil, and eggs.
- Combine wet and dry ingredients. Stir in jalapenos.
- Fill muffin tins halfway with batter.
- Add a spoonful of cream cheese to each muffin.
- Cover with more batter until 2/3 full.
- Bake for 18-20 minutes until golden.
- Allow to cool before serving.
Notes
- Adjust jalapeno quantity for desired spice level.
- Can use low-fat cream cheese for a lighter version.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: jalapeno cornbread muffins, cream cheese filling, cornbread muffins, spicy muffins
