Corn bread is so reminiscent of good times for me. The sweet and spicy taste of these Jalapeno Cream Cheese Corn Muffins reminds me of backyard BBQ’s and relaxing summer evenings! It is my go-to recipe for a good BBQ side dish!
My favorite thing about this recipe, it’s made with a pantry staple – Jiffy Corn Muffin Mix! I always have a few boxes of Jiffy in my cabinet. And this recipe just might be my favorite way to use it!
I love to find ways to customize pantry-staple items whenever I can. That’s how I learned to cook; adding this and that to a product I already love, making it even better!
For these sweet little muffins, you’ll need:
- the Jiffy Corn Muffin Mix
- milk
- an egg
- softened cream cheese
- a can of sweet corn
- pickled jalapenos
- cooking spray
- white sugar
- a mini spatula or butter knife
You can use fresh corn kernels if you’d like (if you’ll already be grilling corn and just have the fresh ears), but I actually prefer canned corn for this particular recipe. I know shocking! I just find that canned corn is a bit sweeter than fresh corn kernels, and that extra sweetness really adds to the muffins! You could use frozen corn as well, but you’ll just want to be sure to thaw it first!
I’m not a huge fan of spicy things, can I omit the jalapenos?
You can absolutely make this recipe without the jalapenos! They just add an extra kick, and give you a little texture within the muffin. Spice is absolutely not necessary, and can be left out if you just can’t handle the heat!
These are mini-muffins, all I have is a standard size muffin pan. Can I make them as regular sized corn muffins?
I make these muffins mini so they can be “poppable”! I also feel a lot less guilty having a couple if they’re this small! You can 100% make these in a standard muffin pan, you’ll just need to adjust the cooking time by about 5 minutes. Always test your muffins with a toothpick! If they’re done, it should come out clean!
Alternately, you can also make this as a standard bread (in a square or round cake pan). The same as above, you’ll just want to adjust your cooking time by about 5 – 10 minutes. With bread, I like to lower the cooking temperature to about 375°, and increase the cooking time by 10 minutes.
Could I add honey to these?
Every once in a while when I make these, I omit the sugar and add a tsp of honey instead! It just depends on your preference. The honey tends to make them a little more moist (they’re already super moist), so if you’re not a fan of a “cakey” type of cornbread go with the honey swap!
Pro-tip! – Make a batch of hot-honey for dipping if you really want a treat! I always make hot honey when we have fried chicken and cornbread! SO delicious!
Okay, I’m ready to get started, tell me what to do already!
- Preheat your oven to 400°, and prep a mini muffin pan by spraying it lightly with cooking spray.
- Prepare the corn muffin mix per the directions on the back of the Jiffy box.
- Using your stand mixer, hand mixer, or whisk add in the softened cream cheese, and continue to mix or whisk until the batter is smooth.
- Gently fold in the chopped pickled jalapenos and corn. Don’t use a mixer for this step, you definitely want to use a “folding” action for this step. You don’t want to break down any of the jalapenos or corn, you want to keep those little burst of flavor inside of the muffin!
- Pour the batter into each muffin tin, leaving a little room at the top for rising.
- Sprinkle a little bit of sugar over each muffin, and bake at 400° for 15 – 20 minutes.
- Remember, test the muffins with a toothpick just to be sure they’re done!
- Remove each muffin from the pan using a small spatula or butter knife.
How long will these last?
I can’t guarantee they’ll last much past dinner, but if you’re one of the lucky ones these will keep at room temp for a few days (3 – 5). You’ll just want to be sure to place them in an airtight container. To reheat, wrap them in aluminum foil and reheat them in a 350° oven just until they’re hot (just a few minutes).
You can freeze cornbread, although it is best right out of the oven. If you need to freeze, wrap them in cling wrap, place them in an air-tight container and freeze for up to 3 months. When ready to eat, allow them to that on the counter for a few hours, and reheat them as directed above.
I wouldn’t recommend using the microwave to reheat corn bread if you can help it, the bread gets a bit dry rather quickly in the microwave.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Jalapeno Cream Cheese Mini Corn Muffins
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 Egg
- 1/3 cup Milk
- 1/3 cup Cream Cheese softened
- 1/2 cup Canned Sweet Corn drained
- 1/4 cup Pickled Jalapenos diced
- 1 tbsp Granulated Sugar
Instructions
- Preheat the oven to 400°, and prepare a mini muffin pan by spraying it with cooking spray.
- Prepare Jiffy Corn Muffin Mix as per the directions on the back of the box by whisking the corn muffin mix, egg, and milk together.
- Whisk in the softened cream cheese, continuing to whisk until the batter is smooth.
- Gently fold in the sweet corn and diced jalapenos with a spatula.
- Pour batter into the mini muffin pan, leaving some room at the top of each muffin tin for rising.
- Sprinkle sugar over the top of each corn muffin.
- Bake at 400° for 15 - 20 minutes. Test muffins with a toothpick - if it comes out clean, they're ready!
- Remove each muffin with a mini spatula or butter knife.
