Name: Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boxes Jiffy cornbread mix (8.5 oz each); 1 ½ cups shredded cheddar jack cheese blend; 2 tbsp roasted red pepper, finely chopped; 2 green jalapeños, finely chopped (omit for non-spicy version); 2 large eggs; ⅔ cup milk; 8 oz cream cheese, softened to room temperature

Description

Jalapeño Cornbread Muffins with Cream Cheese Filling are a savory and spicy twist on classic cornbread. Packed with cheddar jack cheese, roasted red peppers, and fresh jalapeños, these jumbo muffins have a creamy center from the softened cream cheese mixed directly into the batter. Perfect as a side for chili, BBQ, or a flavorful snack, they bake up golden and fluffy in just 30 minutes.

Ingredients

Scale

Cornbread Mixture

2 boxes Jiffy cornbread mix (8.5 oz each)
1 ½ cups shredded cheddar jack cheese blend
2 tbsp roasted red pepper, finely chopped
2 green jalapeños, finely chopped (omit for non-spicy version)
2 large eggs
⅔ cup milk
8 oz cream cheese, softened to room temperature

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Instructions

Preheat Oven: Set your oven to 400°F (200°C). Lightly grease a jumbo muffin tin or line with paper liners to prevent sticking and ensure easy removal.
Prepare the Batter: In a large mixing bowl, combine the Jiffy cornbread mix, shredded cheddar jack cheese, finely chopped roasted red pepper, and chopped jalapeños. Add the eggs, milk, and softened cream cheese. Stir the mixture thoroughly until well combined. The batter will be thick and slightly lumpy, which is normal.
Fill the Muffin Tin: Spoon the batter evenly into each muffin cup, filling about three-quarters full to allow room for rising during baking.
Bake: Place the muffin tin in the preheated oven. Bake for 18–20 minutes, or until the muffin tops turn golden brown and a toothpick inserted into one muffin comes out clean.
Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool slightly before serving for the best texture and flavor.

Notes

For a milder version, omit the jalapeños.
Make sure the cream cheese is softened to room temperature to mix smoothly into the batter.
If you don’t have jumbo muffin tins, regular size will work but reduce baking time by 3-5 minutes.
Use paper liners for easier cleanup and removal.
These muffins pair well with chili, soups, or a fresh salad.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baking
Cuisine: American