Save
Let me share my favorite twist on classic cornbread these Jalapeño Cornbread Muffins with a surprise cream cheese center have become my signature potluck dish. Every time I make them people can't believe the burst of creamy goodness hidden inside. The combination of sweet cornbread spicy jalapeños and melty cream cheese creates pure magic in every bite.
What Makes These Special
These aren't your ordinary cornbread muffins. They're loaded with sharp cheddar and fresh jalapeños but the real star is that cream cheese center that gets all warm and gooey. My family fights over the last one every time I make them and I've lost count of how many times I've had to share the recipe.
What You'll Need
- All-Purpose Flour: 1 cup, for structure and balance.
- Cornmeal: 1 cup, for authentic cornbread texture and flavor.
- Granulated Sugar: 1/4 cup, to add a touch of sweetness.
- Baking Powder: 1 tablespoon, for fluffy muffins.
- Baking Soda: 1/2 teaspoon, to enhance rise.
- Salt: 1/2 teaspoon, for balance.
- Buttermilk: 1 cup, for moisture and tang.
- Eggs: 2 large, to bind and add richness.
- Butter: 1/4 cup, melted, for flavor.
- Sour Cream: 1/2 cup, for a tender texture.
- Cheddar Cheese: 1 cup, shredded, for cheesy goodness.
- Jalapeños: 2, sliced, for spice.
- Cream Cheese: 4 oz, cubed, for a creamy center.
Let's Get Baking
- Preheat Oven
- Set oven to 375°F (190°C) and prepare a muffin tin with liners or non-stick spray.
- Mix Dry Ingredients
- In a bowl, whisk flour, cornmeal, sugar, baking powder, baking soda, and salt until combined.
- Prepare Wet Ingredients
- In another bowl, whisk buttermilk, eggs, melted butter, and sour cream. Gradually mix into the dry ingredients until just combined.
- Add Flavors
- Fold in cheddar cheese and jalapeño slices evenly through the batter.
- Fill Muffin Cups
- Fill each muffin cup halfway with batter. Add a cube of cream cheese to the center, then top with more batter to cover.
- Bake
- Top with extra jalapeño slices and bake for 18–20 minutes, until golden and a toothpick inserted into the cornbread comes out clean.
- Cool and Serve
- Let muffins cool slightly before serving warm. Enjoy the melty, cheesy center!
Save
My Kitchen Secrets
After countless batches I've learned a few tricks. Don't overmix the batter it makes tough muffins. Cut your cream cheese into nice big chunks they create the best melty centers. And if you're nervous about the heat level remember you can always start with fewer jalapeños.
Mix It Up
Sometimes I add crumbled bacon for a smoky twist or swap out the jalapeños for green chiles when I want milder heat. My spice-loving friends add extra jalapeños and pepper jack cheese. The base recipe is so solid you can really play with the add-ins.
Perfect Partners
These muffins are amazing with just about anything. We love them alongside a bowl of chili for dinner dunked in runny eggs at breakfast or just warm with a pat of butter. They're hearty enough to be a meal on their own too.
Keep Them Fresh
Store these beauties in an airtight container in the fridge they'll stay good for about three days. A quick zap in the microwave brings back that melty center. You can even freeze them for up to two months just thaw overnight before reheating.
Why You'll Love These
These muffins have it all sweet savory spicy and creamy all in one perfect package. They're easy enough for beginners but impressive enough for company. Once you try them you'll understand why they disappear so quickly at every gathering.
Wrap-Up
Jalapeño Cream Cheese Cornbread Muffins are a delightful twist on traditional cornbread.These muffins combine the heat of fresh jalapeños with the smooth, creamy texture of cream cheese, creating a perfect side dish that's both spicy and comforting.
Recipe FAQs
- → Can I make these gluten-free?
Yes, substitute all-purpose flour with gluten-free flour blend.
- → How can I adjust the spiciness?
Use mild green chilies instead of jalapeños for less heat, or remove jalapeño seeds.
- → Can I make these lighter?
Use reduced-fat sour cream and cheese, though texture may vary slightly.
- → Why shouldn't I overmix?
Overmixing develops gluten, making muffins tough instead of tender.
- → How do I store these?
Store in airtight container. Best served warm, reheat gently before serving.