Spicy, cheesy, and irresistibly soft, these Jalapeño Cornbread Muffins are a quick and satisfying snack or side dish.
Packed with fiber from cornmeal and protein from eggs and cream cheese, they provide a wholesome bite without being heavy.
With minimal prep and under 30 minutes to bake, they’re perfect for busy weeknights, meal prep, or casual gatherings.
Jalapeno Cornbread Muffins
Equipment
- Mini muffin tin (20 cups)
- Vegetable chopper
- Vidalia onion chopper (optional)
- 1 ½ tablespoon cookie scoop
- Mixing bowl
- Spatula or spoon
Ingredients
- 1 box 8.5 oz Jiffy Corn Muffin Mix
- 1 jalapeño finely diced
- 1 egg
- ⅓ cup milk
- 3 oz cream cheese cut into 20 small cubes
- ½ cup sharp cheddar cheese shredded
- 1 jalapeño thinly sliced (optional, for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) to ensure even baking. While the oven warms up, lightly grease a 20-cup mini muffin tin with butter or non-stick spray. Greasing carefully helps prevent the muffins from sticking and ensures each one releases cleanly. Set the pan aside on a flat surface for easy access when ready to fill.
- Combine Dry Ingredients with Jalapeño: In a medium mixing bowl, pour the entire box of Jiffy Corn Muffin Mix. Finely dice one fresh jalapeño, making sure to remove seeds if you prefer a milder spice. Stir the diced jalapeño into the dry mix thoroughly. This distributes the heat evenly throughout the muffins, giving each bite a subtle kick.
- Incorporate Wet Ingredients: Crack one egg into a small bowl to ensure freshness and then add it to the dry mixture. Pour in ⅓ cup of milk, preferably whole or 2% for a tender crumb. Using a spatula or wooden spoon, gently stir until just combined. Avoid overmixing—the batter should be slightly lumpy, which helps keep the muffins light and airy. Allow the batter to rest for 3 minutes to let the cornmeal hydrate fully.
- Portion Batter into Muffin Tin: Using a 1 ½ tablespoon cookie scoop, carefully fill each cup of the greased mini muffin tin with batter. Filling each cup evenly ensures uniform baking and consistent muffin size. Leave a small space at the top of each cup to accommodate the cream cheese and cheddar topping.
- Insert Cream Cheese Center: Take the 3-ounce cream cheese block that you previously cut into 20 small cubes. Gently press one cube into the center of each muffin. Nestling the cream cheese in the middle ensures a gooey, melty surprise in every bite without it overflowing.
- Top with Cheddar and Optional Jalapeño Slice: Sprinkle approximately ½ cup of shredded sharp cheddar cheese evenly over all the muffins. For extra visual appeal and a bit more heat, place a thin jalapeño slice on top of each muffin if desired. This step not only adds flavor but also creates a beautiful golden finish after baking.
- Bake to Golden Perfection: Place the muffin tin on the center rack of your preheated oven. Bake for 12–15 minutes, or until the tops are lightly golden brown and a toothpick inserted into the side (not the cream cheese center) comes out clean. Keep an eye on the muffins during the last few minutes to prevent overbaking.
- Cool and Remove Carefully: Once baked, remove the muffin tin from the oven and let the muffins rest for 3 minutes. Cooling slightly in the tin allows them to firm up just enough to avoid breaking. Then, using a small spatula or butter knife, gently lift each muffin out and place them on a wire rack or serving plate. This step preserves the delicate edges and maintains the gooey cream cheese center.
- Serve Warm and Enjoy: Serve these mini cornbread muffins warm for the best texture and flavor. They’re perfect as a snack, appetizer, or side dish to any meal. Optionally, pair with a small drizzle of honey or a side of salsa to complement the cheesy, spicy center.
Notes
- Use fresh jalapeños for the best flavor; remove seeds for milder muffins or keep them for extra heat.
- Cream cheese cubes create a melty surprise—freeze them slightly if your kitchen is warm to prevent sinking.
- Avoid overmixing the batter to ensure light, fluffy muffins rather than dense ones.
- Mini muffin tins yield bite-sized portions perfect for parties, snacks, or meal prep.
- The muffins are best enjoyed warm but can be reheated easily in the microwave or oven.
- Experiment with toppings: shredded pepper jack, crumbled bacon, or a small sprinkle of smoked paprika for extra flair.
- For a slightly healthier version, swap whole milk for unsweetened almond or oat milk.
Chef’s Secrets For Perfect Muffins
One of the keys to these muffins is balancing moisture and texture.
Allowing the batter to rest briefly after mixing ensures the cornmeal fully hydrates, producing a tender, slightly crumbly interior.
Pressing the cream cheese carefully into the center prevents it from melting out during baking, creating a gooey, indulgent surprise.
Using a cookie scoop ensures uniform muffin size, which allows even baking.
For extra flavor, lightly toast the shredded cheddar in a dry pan before topping the muffins—this adds a nutty, caramelized note that enhances the overall richness.
Finally, don’t skip the optional jalapeño slice on top—it not only signals the spice inside but also adds a professional, visually appealing finish.
Serving Suggestions To Impress Guests
Serve these mini cornbread muffins warm alongside hearty soups, chili, or roasted vegetables for a comforting meal.
They make perfect appetizers for parties or potlucks—pair them with a small dollop of salsa, guacamole, or honey butter for a delicious contrast of flavors.
For breakfast or brunch, stack them with scrambled eggs and smoked salmon or enjoy with a fresh garden salad for a lighter lunch.
Because they’re bite-sized, they’re also ideal for meal prepping—store in an airtight container and grab a couple for a satisfying snack on the go.
Storage Tips For Freshness
To keep your muffins soft and flavorful, store them in an airtight container at room temperature for up to two days.
For longer storage, refrigerate for 5–7 days, but allow them to come to room temperature or briefly warm in the microwave before serving to restore their creamy center.
Muffins also freeze beautifully—wrap them individually in plastic wrap and place in a freezer-safe bag for up to three months.
Reheat directly from frozen in a 350°F (175°C) oven for 8–10 minutes to maintain the gooey cream cheese interior.
Avoid microwaving frozen muffins for too long, as the cream cheese may leak and affect texture.
Frequently Asked Questions
1. Can I make these muffins without cream cheese?
Yes, you can omit the cream cheese, but the muffins will lose the signature gooey center.
As an alternative, try small cubes of cheddar or a plant-based cream cheese for a similar melty surprise.
2. How spicy are these muffins?
The heat depends on your jalapeño choice and whether you include the seeds.
Removing seeds produces a mild warmth, while leaving them in adds noticeable spice. You can adjust according to your preference.
3. Can I use regular muffin tins instead of mini?
Yes, but baking times will need adjustment. Use a standard 12-cup muffin tin and bake for 18–22 minutes, checking for a golden top and clean toothpick insertion.
4. Are these muffins suitable for meal prep?
Absolutely. Their mini size makes them ideal for meal prep.
Store in an airtight container in the fridge and reheat individually as needed for quick snacks or side dishes throughout the week.
5. Can I make them ahead of time?
Yes! Prepare the batter, fill the muffin tins, cover with plastic wrap, and refrigerate overnight.
Bake the next day, adding 2–3 extra minutes to the usual baking time for fully cooked muffins.
