5 from 24 votes
Jalapeno Popper Cornbread Muffins
These Jalapeno Popper Cornbread Muffins combine classic cornbread ingredients with spicy jalapeños and creamy pockets of cream cheese. The batter is mixed with cornmeal, flour, sugar, and baking powder, then folded with egg, buttermilk, and melted butter. Each muffin is filled with cream cheese and topped with sliced jalapeños, baked until golden and springy, offering a spicy, tangy contrast in a tender cornbread.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
Calories:
199 kcal
Course:
Bread
Cuisine:
American
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 egg , beaten
- 4 tablespoons butter melted
- 1 cup buttermilk
- 4 ounces cream cheese
- 3 jalapeños , 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 1/2 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.
Cup of Yum
Nutrition Information
Calories
199kcal
(10%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
36mg
(12%)
Sodium
188mg
(8%)
Potassium
183mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
334IU
(7%)
Vitamin C
4mg
(4%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 199
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 188mg | 8% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.