Description
Jalapeno cornbread muffins with cream cheese filling are flavorful and moist. They offer a spicy kick from jalapenos balanced with creamy cheese.
Ingredients
Scale
- 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