Jalapeño Popper Cornbread Muffins

These jalapeño popper cornbread muffins are stuffed with cream cheese and jalapenos, and topped with cheddar. They are the most delicious chili accompaniment!

You may have noticed that soup and I are good friends these days.

And when there is soup, you can be sure that there will be a dip-worthy something-or-rather tag along.

I can't seem to eat a stew without a huge chunk of bread to soak up every last drop, and I can't seem to eat soup without a pile of crackers crumbled in. And I just can't...{can't!}... do chili without cornbread.

Nope. So after making up a batch of chili last week, I had cornbread on the brain. But instead of the usual cornbread, I ended up with these Jalapeño Popper Cornbread Muffins...filled with jalapeños, stuffed with cream cheese, and sprinkled with cheddar!

Have you guys ever tried jalapeño poppers before? They are jalapeños with the seeds scooped out, stuffed with cheese, breaded and deep fried. Aka: absolute spicy, cheesy bliss!

Ben and I used to split an order of them at our favorite Mexican restaurant back in the day {before we self-imposed a baby/restaurant ban}.

So maybe I'm feeling nostalgic, or maybe I just wanted to stuff some cream cheese and jalapenos into my cornbread. Whatever the reason these fabulous cornbread muffins happened.

I used my favorite cornbread recipe, which is slightly sweet, tender, and anything but dry and crumbly.

Then I folded in the jalapeños. I used two, they weren't terribly spicy, and this is definitely something that is going to depend on the heat of your jalapeños and your taste for spiciness.

The spoonful of cream cheese I tucked inside these guys is perfect with the cornbread...tangy and creamy, and I can tell you these muffins definitely taste like jalapeño poppers {minus the calories and pot of flaming oil that comes with deep frying, bonus!}.

And guys: they are so easy to make. However: also very easy to eat.

Make sure you set some aside for chili dipping, otherwise you could find yourself without cornbread by the time that pot of chili is ready.

And that is just not acceptable 😉

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Jalapeño Popper Cornbread Muffins

5 from 2 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

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These jalapeño popper cornbread muffins are stuffed with cream cheese and jalapenos, and topped with cheddar. They are the most delicious chili accompaniment!

10

Ingredients

• ▢ ⅔ cup all purpose flour (83 g)
• ▢ ¼ cup granulated sugar (50 g)
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ 1 cup cornmeal
• ▢ ½ cup wheat germ
• ▢ 1 cup buttermilk
• ▢ ¼ cup vegetable oil
• ▢ 1 egg
• ▢ 2 jalapeños (seeded and diced finely)
• ▢ 10 teaspoon cream cheese (light or regular)
• ▢ ½ cup cheddar cheese (shredded)

Instructions 

• Pre-heat oven to 375°F. Grease a standard muffin tray and set aside.
• In a large bowl, combine the flour, sugar, salt, baking soda, cornmeal and wheat germ.
• In a separate medium bowl, beat eggs. Mix in the buttermilk and oil, and mix into the dry ingredients. Fold in the jalapeños.
• Spoon batter into muffin try until ⅓ of the way full. Press a spoonful {1-1.5 tsp} of cream cheese into the batter, and cover with additional batter until muffin cavities are ⅔ of the way full.
• Sprinkle tops with cheddar cheese.
• Bake for 12-15 minutes, until baked through. Cool in pan for 10 minutes, then using a knife to loosen edges, remove muffins.
• Best served warm.

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Nutrition Information

Serving: 1muffin, Calories: 240kcal, Carbohydrates: 28g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 255mg, Potassium: 169mg, Fiber: 3g, Sugar: 7g, Vitamin A: 216IU, Vitamin C: 3mg, Calcium: 79mg, Iron: 1mg

Author: Denise Bustard

Course: Appetizer

Cuisine: American

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