Jalapeno Cheddar Cornbread Muffins

This jalapeno cheddar cornbread muffin recipe is a delicious and flavorful twist on traditional cornbread muffins. Instead of biting into a plain muffin each one has bits of pickled jalapeno peppers and cheddar cheese scattered throughout.

And to make an impressive presentation, each one is topped with a single slice of a pepper. Not only do they look fantastic, with each bite your mouth will be bursting with flavor.

However, they do not have a hot and spicy flavor that you might think. Instead the heat of the peppers is balanced out perfectly by the sweetness of the cornbread and the creaminess of the cheese.

Best of all these muffins are super easy to make. Instead of using cornmeal to make truly homemade muffins I use Jiffy corn muffin mix to help speed up the process.

It is a great shortcut method to get these delicious muffins on the table without a lot of ingredients and without a lot of work. In fact, with just 6 ingredients you can have these muffins ready to go in the oven in less than 10 minutes!

It is a great recipe to make on a busy weeknight to serve with Crock Pot Chili. However, it is also a great addition to any barbecue or fried chicken meal as well.

However, I also love to have these muffins on hand for a quick snack in the middle of the day. One muffin is the perfect amount to keep me satisfied until the next meal.

When To Serve Cornbread Muffins

Although these jalapeno cheddar cornbread muffins are great to serve as a bread item to accompany meals, you can also serve them throughout the day.

For example, they can be a tasty addition to a breakfast or brunch spread. Instead of toast, pair them with eggs, bacon, and hash browns for a satisfying and delicious meal.

However they are also a great option to bring to a party or potluck. The golden brown color of the muffins, combined with the flecks of green from the jalapeños, make for a visually appealing dish that is sure to impress guests.

And as an added bonus, they can be easily transported. However be sure to grab one because you are likely to have no leftovers to bring back home.

Ingredients Required

1. Cream cheese

You may be shocked to find cream cheese is included in this jalapeno cheddar cornbread muffin recipe. Although this isn’t a standard ingredient when making the Jiffy box mix it makes the muffins have a silky smooth texture.

The mild tanginess of the cream cheese also compliments the sweetness in the cornbread perfectly. Best of all, you don’t have to set it out to room temperature to make this recipe.

Instead, the cream cheese is softened by placing it in the microwave. Once it is soft it is easy to mix with the other ingredients.

2. Jiffy Corn Muffin Mix Boxes

I am sure you are familiar with the iconic Jiffy corn muffin mix boxes that you find at the grocery store. They have become the go-to short cut way to make both muffins and cornbread.

However, I also use the little boxes to make the topping for Corn Casserole and Sloppy Joe Casserole. Because I use the mix so often I purchase the bulk size box at a wholesale club.

So how do I know how much mix to use? Each smaller box of dry Jiffy mix is 8.5 ounces, which is equivalent to approximately 1 1/2 cups.

Therefore, because this recipe calls for 2 boxes, I use 3 cups to make the muffins.

3. Pickled Jalapeno Pepper Slices

You will need 1/4 cup of diced pickled jalapeno slices to add into the muffin batter. However, you will also need an additional 12 slices to top each cornbread muffin.

Although the slices that are placed on top not absolutely necessary, it makes for an impressive presentation.

4. Eggs

For each box of Jiffy cornbread muffin mix you need 1 large egg. Therefore for this recipe you will need 2 large eggs.

5. Milk

Another standard recipe to make cornbread is milk. Here you can use whole milk, 2% milk or even plant based milk.

6. Shredded Cheddar Cheese

In addition to jalapeno peppers cheddar cheese is one of the star ingredients in this recipe. I prefer to use extra sharp cheddar cheese for added flavor.

Although you can use mild or sharp varieties as well. However, not matter which one you choose, it is best to purchase finely grated cheese rather than coarse grated cheese.

This will allow the cheese to blend into the batter and not be as prominent in each bite.

Jalapeno Cheddar Cornbread Muffins Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 8 ounces cream cheese
• 2 (8.5 ounce) Jiffy Corn Muffin Mix Boxes
• 1/4 cup pickled jalapeno pepper slices, diced
• 2 large eggs, lightly beaten
• 2/3 cup milk, whole or 2%
• 1 cup shredded cheddar cheese

INSTRUCTIONS

Preheat oven to 400°F (200°C) Spray a muffin tin pan with non-stick cooking spray or line each hole with paper muffin liners. Set the pan aside while you prepare the batter.

In a microwave safe, medium size bowl, heat the cream cheese in microwave for 1 – 2 minutes, at 30 second intervals. You want the cream cheese to become soft enough to stir.

Once the cream cheese is soft, add the cornbread mix, eggs, milk, diced jalapeños and shredded cheddar cheese to the bowl. Gently stir the mixture until evenly combined.

To fill the muffin cups use a medium size cookie scoop or a 1/4 cup measuring cup to scoop the batter into each cup. Then top each muffin with a slice of a pickled jalapeno pepper.

Place the muffin tin pan in the oven and bake for 20 – 25 minutes or until a toothpick inserted in center comes out clean.

Carefully remove the pan from the oven. Then carefully remove the muffins from the pan and place them on a cooling rack to cool.

How To Best Store Jalapeno Cheddar Cornbread Muffins

To store the jalapeno cheddar cornbread muffins line a container with paper towels. Then place the completely cooled muffins inside the container.

Place another paper towel on top of the muffins and close. Because these muffins have cream cheese as one of the ingredients they must be stored in the refrigerator within 2 hours of them coming out of the oven.

The paper towels will help absorb any excess moisture and prevent the muffins from becoming too moist.

Enjoy! Mary

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