Description
These Jalapeño Cornbread Muffins with Cream Cheese Filling are a perfect blend of spicy and creamy flavors wrapped in a moist, cheesy cornbread muffin. Featuring a cheddar jack blend, roasted red peppers, and fresh jalapeños, these jumbo muffins are baked to golden perfection, making them an ideal savory snack or side dish with a delightful cream cheese surprise in every bite.
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 large eggs
- ⅔ cup milk
- 8 oz cream cheese, softened to room temperature
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Lightly grease a jumbo muffin tin or line it with paper liners to prevent sticking.
- Prepare the Batter: In a large bowl, mix together the Jiffy cornbread mix, shredded cheddar jack cheese blend, finely chopped roasted red pepper, and chopped jalapeños. Add the eggs, milk, and softened cream cheese, then stir until the ingredients are well combined; the batter should be thick and slightly lumpy.
- Fill the Muffin Tin: Spoon the batter into each muffin cup, filling them about three-quarters full to allow room for rising without overflow.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: After baking, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool slightly before serving to enjoy the best texture and flavor.
Notes
- For a non-spicy version, omit the jalapeños entirely.
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother batter.
- You can substitute milk with buttermilk for a tangier flavor and more tender crumb.
- Use paper liners for easier cleanup and to prevent sticking, especially in jumbo muffin tins.
