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close up of Jalapeno Cornbread Muffins in the tin
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5 from 50 votes

Jalapeno Cornbread Muffins

For a delish side or appetizer, make jalapeño popper corn muffins with a cream cheese surprise in the middle. Using Jiffy Corn Muffin Mix, they are ready in just 30 minutes or less!
Prep Time10 minutes
Cook Time12 minutes
Resting time6 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American, Mexican
Servings: 20 muffins
Calories: 82
Author: Candace

Equipment

Ingredients

  • 8.5 ounces Jiffy Corn Muffin Mix 1 box
  • 1 jalapeno pepper finely diced
  • 1 egg
  • ⅓ cup milk
  • 3 ounces cream cheese cut into 20 cubes
  • ½ cup sharp cheddar cheese shredded
  • 1 jalapeno pepper thinly sliced (optional)

Instructions

  • Preheat oven to 400°F. Grease mini muffin tin (I use butter).
  • Mix dry corn muffin mix and diced jalapeno together. Add egg and milk and stir until just combined. Allow to sit for 3 minutes.
  • Using 1 ½ Tablespoon cookie scoop, fill mini muffin tin (20 mini muffins).
  • Push small cube of cream cheese into each muffin. Sprinkle each muffin with cheddar cheese. Top with jalapeno slice (if desired).
  • Bake for 12-15 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove.

Video

Nutrition

Calories: 82 | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 134mg | Potassium: 30mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 1.7mg | Calcium: 37mg | Iron: 0.4mg