Description
Mini Corn Muffins with Spicy Cheddar Filling combine the comforting flavors of cornbread with a bold, spicy twist. These bite-sized muffins are perfect for any occasion, offering a fluffy and slightly sweet cornmeal base filled with a rich, creamy cheddar mixture. A touch of heat from jalapeños and cayenne pepper adds an exciting kick, making each muffin a savory delight. Whether you’re serving them as an appetizer, snack, or side dish, these mini muffins are sure to impress with their balance of flavors and fun, handheld size. Perfect for holidays, game days, or casual family dinners, these muffins are a crowd-pleaser that brings a deliciously spicy surprise in every bite!
Ingredients
For the Muffins:
- 1 cup cornmeal: The base of the muffin, providing the signature cornbread texture.
- 1 cup all-purpose flour: To give structure and help balance the cornmeal.
- 1 tablespoon baking powder: Leavens the muffins, making them light and fluffy.
- ½ teaspoon salt: To enhance the flavors and balance the sweetness of the cornmeal.
- 1 tablespoon sugar: Adds a slight sweetness to balance the savory filling.
- 1 cup milk: To create a moist muffin batter.
- 1 large egg: Helps bind the ingredients together and adds richness.
- ¼ cup melted butter: Adds moisture and richness to the muffins.
- 1 teaspoon vanilla extract: For a touch of depth and flavor.
- ¼ cup sour cream: Adds a creamy texture and enhances the flavor of the muffins.
For the Spicy Cheddar Filling:
- 8 oz cream cheese, softened: The creamy base for the filling.
- 1 cup sharp cheddar cheese, shredded: The star of the filling, adding richness and tang.
- 1–2 fresh jalapeños, finely chopped (optional): Adds heat and spice; adjust based on your spice preference.
- ½ teaspoon garlic powder: For a savory depth of flavor.
- ½ teaspoon smoked paprika: Adds a smoky kick that pairs well with the cheddar.
- ¼ teaspoon cayenne pepper (optional): For an extra layer of heat.
- 2 tablespoons fresh cilantro or parsley, chopped (optional): Adds freshness to balance the richness of the filling.
Step-by-Step Instructions
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with non-stick spray or use paper liners to prevent the muffins from sticking. Make sure the muffin tin is ready to go before starting the batter, as the muffins bake quickly once the batter is prepared.
Step 2: Make the Muffin Batter
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Whisk the dry ingredients together until well combined.
In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract, and sour cream. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, as this can lead to dense muffins. The batter should be thick and slightly lumpy.
Step 3: Prepare the Spicy Cheddar Filling
In a separate bowl, beat the cream cheese until smooth and creamy. Add the cheddar cheese, jalapeños, garlic powder, paprika, and cayenne pepper (if using), and mix until well incorporated. You should have a smooth, thick filling that can be easily spooned into the muffins.
Step 4: Fill the Muffin Tin
Spoon about 1 tablespoon of muffin batter into each mini muffin cup. Then, using a small spoon or your fingers, create a small indentation in the center of each muffin. Carefully fill each indentation with about 1 teaspoon of the spicy cheddar filling. Be generous with the filling, but avoid overfilling so the batter can rise around the edges of the filling.
Top each muffin with a small spoonful of batter to cover the filling. Gently smooth the tops, making sure the filling is enclosed in the batter.
Step 5: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 15-18 minutes or until the muffins are golden brown on top and a toothpick inserted into the batter comes out clean (without any raw batter). The cheese filling may bubble up slightly, which is completely normal.
Step 6: Cool and Serve
Allow the mini muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. The muffins can be served warm, at room temperature, or stored for later.
If desired, garnish the muffins with a sprinkle of fresh cilantro or parsley for added color and a hint of freshness. You can also drizzle a bit of honey on top for a sweet contrast to the spicy cheddar filling.
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 150 kcal
- Fat: 8g
- Carbohydrates: 14g
- Protein: 5g