Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 68 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 28-30 minutes
  • Yield: 12 jumbo muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Jalapeño Cornbread Muffins with Cream Cheese Filling are a deliciously spicy twist on classic cornbread. Loaded with cheddar jack cheese, roasted red peppers, and fresh jalapeños, these jumbo muffins have a creamy surprise inside thanks to the softened cream cheese blended into the batter. Perfect for a flavorful side dish or a standalone snack, they bake up golden and tender with a delightful balance of heat and creaminess.

Ingredients

Main Ingredients

  • 2 boxes Jiffy cornbread mix (8.5 oz each)
  • 1 ½ cups shredded cheddar jack cheese blend
  • 2 tbsp roasted red pepper, finely chopped
  • 2 green jalapeños, finely chopped
  • 2 large eggs
  • ⅔ cup milk
  • 8 oz cream cheese, softened to room temperature

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a jumbo muffin tin or line the cups with paper liners to prevent sticking.
  2. Prepare the Batter: In a large mixing bowl, combine the Jiffy cornbread mix, shredded cheddar jack cheese, finely chopped roasted red pepper, and jalapeños. Add the eggs, milk, and softened cream cheese. Stir everything together until the mixture is well combined. The batter will be thick and slightly lumpy due to the cream cheese.
  3. Fill the Muffin Tin: Spoon the batter into each muffin cup, filling them about three-quarters full to allow room for rising.
  4. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are done when they have a golden brown top and a toothpick inserted into the center comes out clean.
  5. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool slightly before serving to enhance their texture and flavor.

Notes

  • For a milder, non-spicy version, omit the jalapeños from the batter.
  • Make sure the cream cheese is softened to room temperature before mixing to ensure it incorporates smoothly.
  • Use jumbo muffin tins to achieve the perfect size and baking times.
  • These muffins are best served warm but can be stored in an airtight container for up to two days.

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