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
Scale
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.
