Description

These jalapeño cornbread muffins are the perfect combination of sweet, spicy, and creamy. They’re made with a tender cornbread base, spiced up with fresh jalapeños, and filled with a rich, tangy cream cheese center that melts in your mouth. These muffins are perfect for any occasion, whether it’s a family dinner, a BBQ, or a casual snack. Serve them alongside hearty dishes like chili or enjoy them on their own for a savory treat. The recipe is easy to follow, making it a great choice for beginner and experienced bakers alike.

Ingredients

Scale

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup sour cream
1 cup shredded cheddar cheese
2 jalapeños, thinly sliced, plus extra for topping
4 oz cream cheese, cut into small cubes

Optional Substitutions:

For a gluten-free version: Substitute all-purpose flour with a gluten-free flour blend.
For a lighter version: Use reduced-fat sour cream and cheese.
For less heat: Swap out jalapeños for mild green chilies.

Instructions

Preheat the oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

Prepare the wet ingredients: In a separate bowl, combine the buttermilk, eggs, melted butter, and sour cream. Stir the wet ingredients into the dry ingredients until just combined—be careful not to overmix.

Add the flavor: Fold in the shredded cheddar cheese and sliced jalapeños, ensuring they are evenly distributed throughout the batter.

Fill the muffin cups: Fill each muffin cup halfway with the batter. Place a cube of cream cheese in the center of each muffin cup, then top with more batter until the cups are about 3/4 full.

Garnish and bake: Place a slice of jalapeño on top of each muffin for garnish. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the cornbread (not the cream cheese) comes out clean.

Cool and serve: Allow the muffins to cool slightly before serving. Enjoy them warm for the best flavor experience!

Notes

Adjusting the Spice: If you prefer a milder flavor, remove the seeds and membranes from the jalapeños before chopping them. For more heat, keep the seeds or use spicier peppers like serrano.
Cream Cheese Filling: Make sure the cream cheese is well-chilled before adding it to the batter. This helps it stay in the center during baking and prevents it from leaking out.
Batter Mixing: Avoid overmixing the batter to keep your muffins light and fluffy. Overmixing can result in dense, heavy muffins.
Variations: Feel free to customize the muffins by adding shredded cheddar for a cheesy version, or corn kernels for extra sweetness and texture. For a savory twist, bacon crumbles can add a smoky flavor.
Storage: Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap each muffin individually and store for up to 3 months. Reheat in the oven or microwave for the best texture.