Jalapeno Cornbread Muffins
Mini cornbread muffins bursting with a creamy cream cheese center, cheddar topping, and a touch of jalapeño heat. Quick to make, perfectly golden, and ideal as a snack, side, or appetizer for any occasion.
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.
