How To Make Jalapeno Popper Cornbread Muffins
Fluffy cornbread muffins are filled with a spicy and creamy mix of cream cheese and jalapeno peppers. This is best served alongside chili or soup.
Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes
Serves:
Ingredients
- 1¼cupcornmeal
- ¾cupall-purpose flour
- ⅓cupwhite sugar
- 2tspbaking powder
- ½tspsalt
- 1egg,beaten
- 4tbspbutter,melted
- 1cupbuttermilk
- 4ozcream cheese
- 3jalapenos,deseeded and deveined
Instructions
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Preheat oven to 400 degrees F.
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Grease muffin pan with baking spray.
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In a large bowl, add the corn meal, flour, sugar, baking powder and salt.
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Add egg, melted butter and buttermilk and whisk just until combined.
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Spoon the batter ½ of the way full, then add 1 tablespoon of cream cheese.
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Top with 2 to 3 slices of jalapenos.
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Bake for 15 to 18 minutes, or until the muffins bounce back when pressed.
Nutrition
- Calories: 191.40kcal
- Fat: 7.97g
- Saturated Fat: 4.53g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.06g
- Polyunsaturated Fat: 0.53g
- Carbohydrates: 26.31g
- Fiber: 0.95g
- Sugar: 7.27g
- Protein: 3.73g
- Cholesterol: 34.72mg
- Sodium: 167.83mg
- Calcium: 94.70mg
- Potassium: 90.37mg
- Iron: 1.28mg
- Vitamin A: 79.24µg
- Vitamin C: 4.36mg
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