Jalapeno Cornbread Muffins with Cream Cheese Filling

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¼ cup granulated sugar

• 2 large eggs

• 1 cup buttermilk

• ½ cup unsalted butter, melted

• 1–2 jalapeños, diced (remove seeds for less heat, or leave them in for a spicier muffin)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• ¼ cup sour cream or Greek yogurt

• 2 tablespoons honey (optional for a hint of sweetness)

• Pinch of salt

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Tin

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners or grease each cup lightly with butter or non-stick spray to prevent sticking.

Step 2: Make the Cornbread Batter

1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined. Set aside.

2. In another bowl, lightly beat the eggs, then whisk in the buttermilk and melted butter until well incorporated.

3. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula or whisk until just combined. Be careful not to overmix; the batter should remain slightly lumpy for a light and fluffy texture.

4. Fold in the diced jalapeños. Adjust the amount of jalapeños to your taste—use fewer for mild heat, or keep the seeds in for a spicier kick.

Step 3: Prepare the Cream Cheese Filling

1. In a medium-sized bowl, beat the softened cream cheese, sour cream (or Greek yogurt), honey, and a pinch of salt together using a hand mixer. Mix until smooth and creamy. The filling should be thick but easy to spoon.

Step 4: Fill the Muffin Cups

1. Spoon about 2 tablespoons of the cornbread batter into each muffin cup, filling each about halfway.

2. Place about 1 tablespoon of the cream cheese filling in the center of each muffin, pressing it down slightly so it is covered by the batter.

3. Spoon the remaining cornbread batter on top of the cream cheese filling, ensuring the filling is fully covered.

Step 5: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the cornbread (not the filling) comes out clean.

2. Remove the muffins from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Serve and Enjoy!

• Serve the muffins warm or at room temperature. They can be enjoyed as a snack, a side dish, or paired with soups, chili, or salads. Garnish with extra diced jalapeños or drizzle with honey for a finishing touch.