Hello there, food lovers! ????️ If you’re on the lookout for a mouthwatering treat that combines the spicy kick of jalapeños with the creamy goodness of cheese, you’ve come to the right place. Today, we’re diving into a recipe that’s sure to become a household favorite—Savory Jalapeño Cornbread Muffins Stuffed with Cream Cheese. Whether you’re a seasoned cook or just beginning your culinary journey, this recipe is easy to follow and guaranteed to impress!
Introduction
A Twist on Classic Cornbread
Cornbread is a staple in Southern cuisine, loved for its golden crust and fluffy interior. But what if we could elevate this classic comfort food to a whole new level? Enter the Savory Jalapeño Cornbread Muffins. These muffins are not just any cornbread; they’re bursting with the bold flavors of cheddar cheese and spicy jalapeños, with a surprise center of melty cream cheese. Perfect for a cozy family dinner, a potluck, or even a quick snack, these muffins are versatile and packed with flavor.
Personal Anecdote: Growing up, cornbread was always on the table during family gatherings. But it wasn’t until I experimented with adding jalapeños and cream cheese that I discovered just how amazing cornbread could be. This recipe has since become a family favorite, and I’m thrilled to share it with you!
Ingredients
To prepare this comforting Savory Jalapeño Cornbread Muffins recipe, you’ll need:
- 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.
How to Make Savory Jalapeño Cornbread Muffins
Follow these steps to create your own delicious muffins:
- 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!
Helpful Tips
Perfect Muffins Every Time
- Avoid overmixing: Stir the wet and dry ingredients until just combined to keep your muffins light and fluffy.
- Even cream cheese distribution: To ensure the cream cheese stays in the center, use a spoon to make a small well in the batter before adding the cheese cube.
- Spice control: If you prefer less heat, remove the seeds from the jalapeños before slicing.
Cooking Tips
Enhance Your Muffins with These Simple Tricks
- Flavor Enhancements: For a smoky twist, try adding a teaspoon of smoked paprika or a handful of cooked, crumbled bacon to the batter.
- Equipment Tips: Using a cookie scoop to portion the batter into the muffin tin will help you achieve evenly sized muffins, which will bake more uniformly.
Serving Suggestions
Delicious Ways to Enjoy Your Jalapeño Cornbread Muffins
These muffins are incredibly versatile and pair well with a variety of dishes. Here are a few serving ideas:
- With Chili: These muffins make the perfect sidekick to a bowl of hearty chili.
- As a Breakfast Treat: Serve them with scrambled eggs and avocado for a spicy breakfast.
- As a Snack: Enjoy them on their own with a dollop of butter or a drizzle of honey for a sweet and spicy snack.
Nutritional Information
A Quick Overview of the Nutritional Benefits
Each Savory Jalapeño Cornbread Muffin is not only delicious but also provides a satisfying mix of nutrients. Here’s a brief look at the nutritional information:
- Calories: 230 kcal per muffin
- Carbohydrates: 22g
- Protein: 6g
- Fat: 13g
Nutritional Information (per serving)
- Calories: 230 kcal
- Carbohydrates: 22g
- Protein: 6g
- Fat: 13g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 290mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 450 IU
- Vitamin C: 4mg
- Calcium: 100mg
- Iron: 1mg
Health Benefits: The jalapeños in these muffins are rich in Vitamin C and antioxidants, while the cheddar cheese provides calcium, making this a tasty and nutritious treat.
Storage and Leftovers
Keep Your Muffins Fresh
- Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat: To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-7 minutes.
- Creative Leftovers: Crumble leftover muffins over a salad for a crunchy topping or use them as a base for a savory bread pudding.
Frequently Asked Questions (FAQs)
Troubleshooting and Tips for Success
Can I make these muffins ahead of time?
Yes! You can prepare the batter in advance and store it in the refrigerator overnight. Bake the muffins fresh the next day.
What if I don’t have buttermilk?
No problem! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Can I freeze these muffins?
Absolutely. Freeze the muffins in an airtight container for up to 2 months. Thaw them in the refrigerator before reheating.
Related Recipes
Explore More Tasty Treats
If you enjoyed these Savory Jalapeño Cornbread Muffins, here are some other recipes you might love:
Conclusion
Give These Muffins a Try!
We hope you enjoy making and devouring these Savory Jalapeño Cornbread Muffins as much as we do. They’re a delightful twist on a classic, perfect for spicing up your meals. We’d love to hear how your muffins turned out—feel free to leave a comment and share your experience!
Print
Jalapeño Cornbread Muffins with Cream Cheese Filling
Description
Hello there, food lovers! ????️ If you’re on the lookout for a mouthwatering treat that combines the spicy kick of jalapeños with the creamy goodness of cheese, you’ve come to the right place. Today, we’re diving into a recipe that’s sure to become a household favorite—Savory Jalapeño Cornbread Muffins Stuffed with Cream Cheese. Whether you’re a seasoned cook or just beginning your culinary journey, this recipe is easy to follow and guaranteed to impress!
Ingredients
- 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!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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Perfect Muffins Every Time
- Avoid overmixing: Stir the wet and dry ingredients until just combined to keep your muffins light and fluffy.
- Even cream cheese distribution: To ensure the cream cheese stays in the center, use a spoon to make a small well in the batter before adding the cheese cube.
- Spice control: If you prefer less heat, remove the seeds from the jalapeños before slicing.
