Description
Spicy “Jalapeño Cornbread Muffins” with a secret cream cheese core deliver a delightful southwestern kick that surprises and satisfies. Creamy, zesty bites promise a delectable journey through rich flavors you’ll savor with every delicious mouthful.
Ingredients
Scale
Main Ingredients:
- 1 cup (130 g, 4.6 oz) yellow cornmeal
- 1 cup (125 g, 4.4 oz) all-purpose flour
- ½ cup (60 g, 2.1 oz) shredded cheddar cheese
- 2 jalapenos, finely diced
Wet Ingredients:
- 1 cup (240 ml, 8 fluid oz) buttermilk
- ⅓ cup (80 ml, 2.7 fluid oz) vegetable oil
- 2 large eggs
Seasoning and Binding Ingredients:
- ¼ cup (50 g, 1.8 oz) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Cream Cheese Filling:
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon lime juice (optional, for a tangy twist)
Instructions
- Craft the velvety cream cheese filling by blending softened cream cheese with powdered sugar and a hint of lime juice until silky smooth. Refrigerate the mixture to allow flavors to meld while preparing the batter.
- Heat the oven to 375F (190C). Prepare a muffin tin by lining with paper cups or applying a light coating of cooking spray to prevent sticking.
- In a spacious mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda. Whisk these dry ingredients to ensure even distribution.
- Create a separate bowl for wet ingredients, whisking buttermilk, vegetable oil, and eggs until thoroughly incorporated. Gently merge the wet mixture into the dry ingredients, stirring until just combined.
- Introduce diced jalapenos and shredded cheddar cheese into the batter, folding carefully to distribute evenly throughout the mixture.
- Layer the muffin cups by first adding a tablespoon of batter to cover the bottom of each cavity.
- Carefully place a dollop of chilled cream cheese filling into the center of each muffin base, then top with another tablespoon of batter to completely conceal the filling.
- Slide the muffin tin into the preheated oven and bake for 18-22 minutes. Look for golden-brown tops and test doneness by inserting a toothpick near the edge (avoiding the cream cheese center).
- Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack for slight cooling.
- Serve these spicy-creamy muffins warm, optionally drizzling honey on top or pairing with a hearty chili or soup for a complete culinary experience.
Notes
- Customize the heat level by removing jalapeno seeds for milder muffins or keeping them for extra spiciness.
- Swap buttermilk with regular milk mixed with a tablespoon of vinegar if unavailable, creating a perfect tangy substitute.
- Use gluten-free flour blend to make these muffins suitable for those with wheat sensitivities, maintaining the same delicious texture.
- Experiment with different cheese varieties like pepper jack or monterey jack to add unique flavor dimensions to the cornbread muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg