Jalapeno Cornbread Muffins with Cream Cheese Filling
Tender cornbread muffins with corn and jalapeno and a sweet cream cheese filling in the center.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 cup buttermilk
- ½ cup butter melted
- 2 large eggs
- ½ cup corn kernels
- 2 jalapenos finely chopped, seeds in for extra spice
- 8 oz cream cheese softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract optional
Instructions
Cooking
- Heat. Heat the oven to 375 F and grease a muffin tin.
- Filling. Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Batter. Whisk the dry ingredients, whisk the wet ingredients, combine just until moistened, and fold in the corn and jalapenos.
- Fill. Add 1 tablespoon of batter to each cup, a dollop of filling, then more batter until two thirds full.
- Bake. Bake 15 to 18 minutes until golden, then cool in the tin briefly.
Notes
Substitutions: Use milk with 1 tablespoon of vinegar in place of buttermilk.
Tips: Remove the jalapeno seeds for a milder muffin.
Storage: Refrigerate in an airtight container for up to 5 days.
Nutrition does not include the optional vanilla.