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Jalapeño Cornbread Muffins

These muffins are a delightful blend of sweet cornbread and spicy jalapeño, featuring a creamy surprise center that will impress any palate.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
Flavor Ingredients
  • 1 cup finely chopped jalapeños Remove seeds for less heat.
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese Softened for easier mixing.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
  3. In another bowl, mix the milk, vegetable oil, and egg. Whisk until the mixture is smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in the chopped jalapeños and shredded cheddar cheese.
  6. Grease a muffin pan or line it with paper liners. Spoon a tablespoon of the cornbread batter into each muffin cup.
  7. Add a teaspoon of softened cream cheese into the center of each muffin and top with more batter until each cup is about two-thirds full.
Baking
  1. Place muffin pan in the preheated oven and bake for 15-18 minutes or until a toothpick comes out clean.
  2. Remove from oven and let cool in the pan for a few minutes before transferring to a wire rack.

Notes

To keep muffins fresh, store in an airtight container at room temperature for 2 days or freeze for up to 2 months. Thaw at room temperature or warm in the microwave.