Description
Spicy jalapeño cornbread muffins dance with creamy cream cheese centers, creating a Southwest-inspired sensation that delights taste buds. Zesty peppers and rich filling make these muffins an irresistible comfort classic you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup (130 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 cup (240 milliliters) buttermilk
- 2 large eggs
- ½ cup (60 g) shredded cheddar cheese
Spices and Seasonings:
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 jalapenos, finely diced (remove seeds for less heat)
Filling and Additional Ingredients:
- ⅓ cup (80 milliliters) vegetable oil
- 4 ounces (113 g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon lime juice (optional, for a tangy twist)
Instructions
- Whip cream cheese into a silky blend with powdered sugar and a zesty splash of lime juice, creating a tangy filling. Nestle the mixture in the refrigerator to chill and firm up while crafting the cornbread base.
- Combine dry ingredients in a spacious mixing bowl, whisking flour, cornmeal, baking powder, and salt until perfectly integrated.
- In a separate vessel, vigorously beat eggs with melted butter, honey, and milk, ensuring a uniform liquid mixture that glistens with golden richness.
- Gently fold the wet ingredients into the dry mixture, stirring just until incorporated to prevent overworking the batter. The texture should remain slightly lumpy and uneven.
- Dice fresh jalapeños, removing seeds for milder heat, and fold them delicately into the cornbread batter, distributing the peppers evenly for consistent spiciness.
- Line a muffin tin with paper liners or generously grease each compartment to prevent sticking.
- Fill each muffin cavity halfway with cornbread batter, then carefully spoon a dollop of chilled cream cheese filling into the center.
- Cover the cream cheese with remaining cornbread batter, ensuring the filling is completely encased.
- Slide the muffin tin into a preheated oven, baking until the tops turn golden brown and a toothpick inserted emerges clean.
- Allow muffins to cool slightly in the tin before transferring to a wire rack, letting them rest and set for optimal texture and flavor.
Notes
- Soften cream cheese at room temperature for easier mixing and smoother filling consistency.
- Drain excess moisture from chopped jalapeños to prevent soggy muffin texture.
- For milder heat, remove jalapeño seeds and membranes before dicing.
- Consider using low-fat cream cheese for a lighter version of the filling without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 6 g
- Sodium: 240 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg