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Jalapeño Cornbread Muffins with Cream Cheese Filling

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

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

  1. Preheat the oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. 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.
  4. Add the flavor: Fold in the shredded cheddar cheese and sliced jalapeños, ensuring they are evenly distributed throughout the batter.
  5. 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.
  6. 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.
  7. Cool and serve: Allow the muffins to cool slightly before serving. Enjoy them warm for the best flavor experience!

Equipment

Notes

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.

Find it online: https://optimalrecipes.com/jalapeno-cornbread-muffins-with-cream-cheese-filling/