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jalapeno popper cornbread muffins with butter
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5 from 2 votes

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 10
Calories: 240kcal


  • 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)


  • 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.


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