Jalapeño Popper Cornbread Muffins: A Spicy Twist on a Classic Favorite
Cornbread just got a serious upgrade! 🌶️🧁 These Jalapeño Popper Cornbread Muffins combine the fluffy texture of classic cornbread with spicy jalapeños, melty cheese, and a touch of savory goodness. Whether you’re serving them with chili, BBQ, or as a tasty snack, this easy recipe is a must-try for anyone who loves a little heat. One bite, and you’ll be hooked! 🔥
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
Main Ingredients:
- 1 cup buttermilk – Adds moisture and a slight tang, enhancing the texture of the muffins.
- 1/4 cup butter, melted – Brings richness and helps keep the muffins tender.
- 2 eggs – Provide structure and stability.
- 1/4 cup honey – Balances the spice with subtle sweetness.
- 1 cup cornmeal – The base of the cornbread, giving it its classic texture and flavor.
- 1 cup all-purpose flour – Helps with structure and stability.
- 2 teaspoons baking powder – Leavens the muffins, making them rise.
- 1/2 teaspoon baking soda – Works with the buttermilk for a fluffy texture.
- 1/2 teaspoon salt – Enhances the overall flavor.
Add-Ins for Flavor:
- 1/2 cup cheddar cheese, shredded – Melts beautifully, adding a creamy texture.
- 6 strips bacon, cooked and crumbled – Provides smoky, salty goodness (optional for vegetarians).
- 2 jalapeño peppers, seeded and finely diced – Brings heat and freshness.
- 3 ounces cream cheese, cut into 12 cubes – The signature filling, making each bite creamy and indulgent.
Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (180°C) and grease a 12-cup muffin tin with butter or nonstick spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the buttermilk, melted butter, eggs, and honey until well combined. The honey will help balance the heat from the jalapeños while adding moisture to the batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Stir until evenly distributed.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet ingredients, stirring gently. Be careful not to overmix—stop as soon as everything is just combined. Overmixing can lead to dense muffins.
Step 5: Fold in the Mix-Ins
Gently stir in the shredded cheddar, crumbled bacon (if using), and diced jalapeños. This step ensures even distribution of flavors in every bite.
Step 6: Fill the Muffin Tin
- Fill each muffin cup halfway with batter.
- Place a cube of cream cheese in the center of each muffin.
- Top with the remaining batter, covering the cream cheese.
- Optionally, place a thin slice of jalapeño on top for a decorative touch.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center (avoiding the cream cheese) comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm to enjoy the creamy, gooey center.
Notes
- How to Tell When They’re Done: The tops should be golden brown, and a toothpick inserted into the cornbread portion (not the cream cheese) should come out clean.
- Avoid Overmixing: Overmixing can result in tough, dense muffins. Stir just until the ingredients are incorporated.
- Evenly Distribute Jalapeños: To prevent some muffins from being spicier than others, mix the diced jalapeños evenly throughout the batter.
- Handling Jalapeños: If you have sensitive skin, wear gloves while chopping jalapeños to avoid irritation.