Looking for a flavorful and spicy addition to your breakfast or brunch table? These Jalapeño Cornbread Muffins with Cream Cheese Filling are the perfect choice. The combination of sweet cornbread, spicy jalapeños, and creamy cream cheese creates a delicious and addictive treat.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup diced jalapeños (fresh or pickled)
- 4 oz cream cheese, softened
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C) and grease a muffin tin.
- Mix dry ingredients: In a bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Combine wet ingredients: In a separate bowl, whisk together the milk, vegetable oil, and egg.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in jalapeños: Gently fold in the diced jalapeños.
- Assemble muffins: Fill each muffin cup halfway with batter, add a teaspoon of cream cheese, then top with more batter.
- Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Tips:
- Adjust heat: For a milder flavor, use fewer jalapeños or pickled jalapeños instead of fresh ones.
- Add cheese: Feel free to add shredded cheese to the muffin batter for extra flavor and richness.
- Make ahead: These muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Enjoy these delicious and flavorful Jalapeño Cornbread Muffins!
