If you’re craving a snack that perfectly balances a little heat with creamy indulgence, then this Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe is about to become your new go-to. Imagine golden, fluffy cornbread muffins studded with spicy jalapeños and sweet roasted red pepper, each bite revealing a smooth, tangy cream cheese center that melts in your mouth. This recipe is a brilliant way to elevate classic cornbread into a savory, crowd-pleasing treat that works for breakfast, a snack, or alongside your favorite dinner.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing an important role in crafting the perfect texture, flavor, and appearance of your Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe.
- Jiffy cornbread mix (2 boxes, 8.5 oz each): The convenient base bringing authentic cornbread flavor and a wonderfully tender crumb.
- Shredded cheddar jack cheese blend (1 ½ cups): Adds a melty, savory richness with just the right amount of gooeyness.
- Roasted red pepper, finely chopped (2 tbsp): A subtle sweetness and vibrant color that complements the spicy notes.
- Green jalapeños, finely chopped (2): The star of the show, providing that beloved kick and character.
- Large eggs (2): Binding the ingredients together and contributing to a fluffy texture.
- Milk (⅔ cup): Moistens the batter for soft muffins that aren’t dry.
- Cream cheese, softened to room temperature (8 oz): The luscious filling that surprises with its creamy contrast.
How to Make Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 400°F (200°C). This high heat helps the muffins develop a golden crust that’s just irresistible. Lightly grease a jumbo muffin tin or line it with paper liners for easy removal and minimal cleanup.
Step 2: Mix the Batter
In a large mixing bowl, combine the Jiffy cornbread mix, shredded cheddar jack cheese, chopped roasted red pepper, and chopped jalapeños. The combination of cheeses and peppers already smells incredible here. Next, add your eggs, milk, and most of the softened cream cheese, stirring everything together until the batter comes together. Don’t worry if it looks a bit thick or a little lumpy—that’s exactly what you want for a great texture.
Step 3: Fill the Muffin Cups
Use a spoon to fill each muffin cup about three-quarters full with the batter. This allows room for the muffins to rise beautifully without spilling over.
Step 4: Bake Until Golden
Place the muffin tin in the oven and bake for 18 to 20 minutes. You’ll know they’re ready when the tops turn a beautiful golden brown and a toothpick inserted in the muffin comes out clean. The aroma wafting through your kitchen at this stage is downright tantalizing!
Step 5: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes to set up, then transfer them to a wire rack to cool just a bit more. Serve warm and watch as the creamy center greets you with every bite.
How to Serve Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
Garnishes
For extra flair, sprinkle a pinch of freshly chopped cilantro or chives over the muffins just before serving. A light drizzle of honey can also be a surprising but delightful way to balance the spicy kick with a touch of sweetness.
Side Dishes
These muffins pair beautifully with chili or a hearty soup for a comforting meal. They’re also fantastic alongside a fresh salad or baked beans when you need a little variety on the side.
Creative Ways to Present
For a fun appetizer twist, slice these muffins in half and add a slice of crispy bacon or a dollop of guacamole. They also work well as a unique bread option for a Southern-inspired brunch spread that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover jalapeño cornbread muffins in an airtight container at room temperature for up to two days to maintain their moist texture.
Freezing
If you want to save them for later, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap, place them in a freezer bag, and freeze for up to three months. Thaw overnight in the fridge before enjoying.
Reheating
To reheat, simply pop the muffins in a preheated 350°F (175°C) oven for 10 to 12 minutes or microwave them for about 30 seconds. This will bring back that fresh-baked warmth and revive the cream cheese filling to gooey perfection.
FAQs
Can I make these muffins without jalapeños?
Absolutely! If you prefer a milder muffin, simply omit the jalapeños, and you’ll still get a flavorful, cheesy cornbread with the delightful cream cheese surprise inside.
Can I substitute cream cheese with another cheese?
You could try using mascarpone or ricotta for a different texture, but cream cheese is what gives these muffins their signature creamy filling that complements the spicy cornbread perfectly.
Are these muffins good for meal prep?
Yes! Since they store well and can be frozen, they make excellent make-ahead snacks or breakfast options that you can grab on busy mornings.
What can I use instead of Jiffy cornbread mix?
Feel free to substitute with your favorite homemade or boxed cornbread mix, but keep in mind the texture and moisture might vary slightly depending on the brand or recipe.
Can I add more peppers for extra heat?
Definitely! Adjust the number of jalapeños to suit your spice tolerance. You can also add some diced serrano peppers if you want to kick the heat up a notch.
Final Thoughts
Once you try this Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe, it’ll quickly earn a permanent spot in your recipe box. It’s the perfect mix of spicy, creamy, and comforting all rolled into one muffin that’s as versatile as it is delicious. Whether you’re sharing with friends or treating yourself, these muffins are a surefire way to brighten up your day with incredible flavor and simple prep. Give it a go—you won’t regret it!
Print
Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 jumbo muffins
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These Jalapeño Cornbread Muffins with Cream Cheese Filling combine the classic comfort of cornbread with a spicy kick from jalapeños and a creamy surprise at the center. Perfectly golden and packed with cheddar and roasted red peppers, these muffins are ideal for a savory snack or a flavorful side dish.
Ingredients
Dry Ingredients
- 2 boxes Jiffy cornbread mix (8.5 oz each)
- 1 ½ cups shredded cheddar jack cheese blend
- 2 tbsp roasted red pepper, finely chopped
- 2 green jalapeños, finely chopped
Wet Ingredients
- 2 large eggs
- ⅔ cup milk
- 8 oz cream cheese, softened to room temperature
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Lightly grease a jumbo muffin tin or line it with paper liners to prepare for baking.
- Prepare the Batter: In a large mixing bowl, combine the Jiffy cornbread mix, shredded cheddar jack cheese, chopped roasted red pepper, and finely chopped jalapeños. Add in the eggs, milk, and softened cream cheese. Stir thoroughly until the ingredients form a thick, slightly lumpy batter.
- Fill the Muffin Tin: Spoon the batter into each muffin cup, filling about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin into the preheated oven. Bake for 18 to 20 minutes, or until the muffin tops turn a golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool slightly before serving, so they hold their shape and the cream cheese filling settles.
Notes
- For a milder, non-spicy version, omit the jalapeños.
- Ensure the cream cheese is softened to room temperature for easier mixing.
- You can substitute milk with a dairy-free alternative if desired.
- These muffins are best served warm for the melty cream cheese experience.
- Jumbo muffin tins create perfectly sized muffins; adjust baking time if using standard muffin pans.
