Jalapeno Popper Cornbread Muffins

by Sabrina Snyder

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54 Comments

5 from 8 votes
12
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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Jalapeno Popper Cornbread Muffins are a quick and easy recipe with fresh jalapeno and cream cheese. The perfect side for a bowl of chili!

The perfect Bread to enjoy along side a piping hot bowl of Slow Cooker Beef Chili or Ultimate Slow Cooker Beef Stew. If you are looking for something a little more classic, try Ultimate Cornbread.

Sabrina’a Jalapeno Popper Cornbread Recipe

Cooler weather calls for making soups and stews and CHILI! And I couldn’t think of anything better to go with this recipe than my absolute favorite cornbread recipe that has been kicked up a notch with cream cheese and jalapenos. I am a huge fan of jalapenos and jalapeno poppers.

Recipe Card

Dinner, then Dessert

Jalapeno Popper Cornbread Muffins Recipe

Jalapeno Popper Cornbread Muffins are a quick and easy recipe with fresh jalapeno and cream cheese. The perfect side for a bowl of chili!
Yield 12
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Muffin broken open with whole jalapeno, cream cheese and dice jalapenos on side
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Ingredients
 

  • 1 1/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg , beaten
  • 4 tablespoons melted butter
  • 1 cup buttermilk
  • 4 ounces of cream cheese
  • 3 jalapenos , deseeded and deveined

Instructions

  • Preheat oven to 400 degrees.
  • Grease muffin pan with baking spray.
  • In a large bowl, add the corn meal, flour, sugar, baking powder and salt.
  • Add egg, melted butter and buttermilk and whisk just until combined.
  • Spoon the batter ½ way full, then add a tablespoon of cream cheese.
  • Top with 2-3 slices of jalapenos.
  • Bake for 15 to 18 minutes, or until the muffins bounce back when pressed.

Nutrition

Calories: 199kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 188mg | Potassium: 183mg | Fiber: 2g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

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About this Recipe

You’ll love this recipe, it is one bowl, one whisk and just few minutes of prep. The addition of the cream cheese which gets all warm and melted inside the cornbread so when you break it apart its like you have already buttered the muffin except with a spicy kick of jalapenos and cream cheese.

Variations

Honey Cornbread: Remove the cream cheese and jalapenos and add ¼ cup of honey to the recipe and use 2 tablespoons of sugar instead of ⅓ cup.

More Delicious Cornbread Recipes

Fluffy buttermilk cornbread muffins filled with cream cheese and jalapenos make for a delicious jalapeno popper cornbread. Your chili or soup will never have tasted better!

Photos used in previous posts

cornbread muffins filled with cream cheese and jalapenos collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These cornbread muffins are the perfect combination to a bowl of chili…actually, they would compliment so many things! They are amazing! Definitely a 5 star muffin!!!

    Reply

    1. I agree! Thank you so much for the review – these are one of my favorites and I love to hear when others love them too!

      Reply

  2. I have been eye balling this recipe since I saw it here. I haven’t made it yet because I am trying to think what to make with it. So far I am going to make this and cowboy caviar which I really want to try or black eyed peas with the pepper sauce in it as well as salt and pepper and onions. I might do some jalapeño poppers as well. I want this meal for saturday night. I just can’t figure out what meat to go with it. I almost made it tonight with chicken breasts. I couldn’t get the chicken breasts thought through. My idea for dinner is a happy tasty fun meal, and yeah jalapeno is the theme lol I have a feeling I will rate this with the most stars lol (I almost made the chicken rice cheddar broccoli casserole but it was 90 degrees today. Come on cold weather 😀 )

    Reply

  9. Those muffins look really delicious. My hubby, especially likes spicy foods so I’m going to surprise him by making these over the weekend.

    Reply

  11. Those look absolutely delicious. I think these would be a great way to introduce my boys to jalapeno peppers. The muffins wouldn’t overwhelm them the first time. lol

    Reply

  13. Oh now these are cool. They’d be perfect with chili and a lot more exciting than regular cornbread muffins.

    Reply

  17. These look so delicious. The heat of the jalapeno with the coolness of the cream cheese is perfect. I have always loved jalapeno poppers.

    Reply

  18. I can’t eat anything spicy, but I have a ton for friends that love spicy so I might have to give them this recipe! It does look good!

    Reply

  24. Oh, I love this recipe! I’m such a fan of jalapenos & jalapeno poppers, too, and you’ve found a way to turn them into wonderful muffins! Such a creative and delicious idea!

    Reply

  25. These would be a nice homestyle addition to the holiday table lineup this year. I love how you added that extra bit of creaminess in the center to compliment the jalapeno!

    Reply

  26. That is the bomb diggity! This is the best combo out there. Cornbread is the perfect base for all that jalapeno goodness.

    Reply