🧀 What is Jalapeño Cornbread Muffins Recipe?

This Jalapeño Cornbread Muffins isn’t your typical cornbread. It’s a savory upgrade, featuring chopped jalapeños for a bit of heat and a creamy, tangy surprise in the center. Moist and flavorful, these muffins bring together warmth, spice, and richness in one bite-sized package. Ideal for casual dinners or special gatherings.

💡 Why You Should Try Jalapeño Cornbread Muffins Recipe

Unique Flavor Combo: Bold jalapeño heat meets smooth, creamy cheese—deliciously different.
Beginner-Friendly: Straightforward ingredients and steps mean anyone can master them.
Flexible Use: Great as a side, starter, or snack.
Sure to Impress: A hit at potlucks, parties, or weeknight dinners.

🔧 Pro Tips & Variations

Control the Spice: Remove seeds for a milder taste or leave them in for a fiery kick.
Cheese It Up: Mix in shredded cheddar or Monterey Jack for extra gooey goodness.
Go Mini: Perfect for appetizers—just use a mini muffin tray.
Keep Fresh: Store in an airtight container in the fridge for up to three days.

❓ FAQs – Common Questions

Q: Can I switch out the cream cheese?
A: Definitely—pepper jack, mozzarella, or even a spiced cheese blend work great.

Q: Want more heat?
A: Add more jalapeños or leave in some seeds for that extra punch.

Q: Can I freeze them?
A: Absolutely. Freeze in a single layer first, then pop them into a freezer bag. Reheat in the oven to serve.

📢 Final Thoughts – Enjoy & Share!

These Jalapeño Cornbread Muffins with Cream Cheese Filling are a bold and comforting twist on a Southern staple. Their flavor, ease, and crowd-pleasing appeal make them a go-to recipe you’ll want to revisit. Be sure to snap a photo and tag us when you share the spicy goodness!

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

The Best Easy Jalapeño Cornbread Muffins.

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Total time

minutes

Ingredients

Dry Ingredients:
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1/2 cup sour cream
Add-ins:
1 cup shredded cheddar cheese
2 jalapeños, thinly sliced (plus extra for topping)
4 oz cream cheese, cut into small cubes

Directions

Preheat Oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and sour cream.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Add Cheese and Jalapeños: Fold in the shredded cheddar cheese and sliced jalapeños until evenly distributed
Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about halfway. Place a cube of cream cheese in the center of each muffin, then top with more batter until each cup is about three-quarters full.
Top with Jalapeño Slices: Place a slice of jalapeño on top of each muffin for garnish.
Bake: Bake for 18–20 minutes, or until a toothpick inserted into the cornbread portion comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.