Description
Deliciously moist and spicy Jalapeño Cornbread Muffins filled with a creamy honey-sweetened cream cheese center. Perfectly balanced with sharp cheddar cheese and fresh jalapeños, these savory muffins make a flavorful breakfast treat or a great side for chili and BBQ dishes.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
Add-ins
- 1 cup shredded cheddar cheese
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1 tablespoon honey (optional, for filling)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir just until combined to avoid overmixing, which can make muffins tough.
- Add Cheese and Jalapeños: Gently fold in the shredded cheddar cheese and diced jalapeños, distributing them evenly throughout the batter.
- Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with honey (if using) until smooth and creamy.
- Fill Muffin Cups: Spoon about 1 tablespoon of batter into each muffin cup. Then add 1 teaspoon of the cream cheese mixture in the center of the batter in each cup. Top with more batter to cover the cream cheese filling fully.
- Bake Muffins: Bake for 15–18 minutes or until the muffins are golden brown and a toothpick inserted into the muffin edge (avoiding the cream cheese center) comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or to serve.
Notes
- For an extra spicy kick, leave the jalapeño seeds in or add a pinch of cayenne pepper to the batter.
- These muffins pair wonderfully with chili, BBQ, or as a savory breakfast treat.
- The cream cheese filling adds a lovely contrast of creamy texture and mild sweetness.
