Jalapeño Popper Corn Muffins

Cornbread muffins are the perfect side to any stew, chili, or slab of butter. I was inspired by the iconic Jalapeño Popper for these sweet, spicy, decadent muffins. During the summer of 2020, the Jalapeño challenge (stuffing a jalapeño with cream cheese and Takis) plagued TiKTok, and though I never tried the combo- I knew it would be PERFECT.

The cream cheese helps cut the heat of the jalapeño while bringing a hint of sweetness that many dairy products tend to have. Takis aid in the texture, the crunch, the snap that amplifies the experience of eating the whimsical snack.

These muffins, like any cornbread, are mealy and rich in that corn flavor we all know and love- with a hint of sweetness (thanks to the extra serving of brown sugar). Finely diced jalapeño’s add heat, while a hot honey cream cheese center provides some relief for the sensation any tongue has while demolishing a sliver of a jalapeño.

Now preheat your oven, whip some cream cheese, and enjoy!

Jalapeñ Popper Corn Muffins

INGREDIENTS

{Corn Muffin Batter}

• 1 cup all-purpose flour

• 1 cup fine cornmeal

• 2 teaspoons baking powder

• 1 teaspoon cornstarch

• 1/2 teaspoon kosher salt

• 10 tablespoons unsalted butter, melted

• 1/2 cup light brown sugar

• 1 flax egg

• 1 cup buttermilk (see notes for buttermilk alternative)

• 2 jalapeños, deseeded and chopped

{Hot Honey Cream Cheese}

• 4 ounces cream cheese, softened

• 4 tablespoons honey

• 1 teaspoon cayenne pepper

• dash of kosher salt

DIRECTIONS

To make the Hot Honey :

1. In a medium bowl, mix together the cream cheese and honey until light and fluffy. You’re aiming for a “whipped” consistency.

2. Add the cayenne pepper and salt (to taste). Mix until evenly incorporated. Set aside in the refrigerator until ready to be used as filling for the muffins.

To make the muffin batter:

1. Preheat oven to 350°F. Grab a muffin pan (12 count) and line with muffin cups or grease with butter (or non-stick cooking spray).

2. In a large bowl, whisk together the cornmeal, flour, baking powder, cornstarch, and salt until combined.

3. In a medium bowl, whisk together the melted butter and brown sugar until the sugar dissolves. Stir in the (flax) egg and buttermilk. Set aside.

4. Pour the wet ingredients into the dry and whisk until incorporated. Whilst whisking, the batter may clump up- continue to incorporate the ingredients with each other until the batter is smooth.

5. Fold in the diced jalapeños until just combined (do not overmix).

6. Grease a muffin tin or line with muffin liners. Fill the each muffin tin halfway with the batter. Take about a 1/2 tablespoon of the cream filling and place in the center. Cover with more filling to the top

7. Bake in a preheated 350F oven for around 18-20 minutes. The muffins should be done baking once the top of the muffins are set and golden.

8. Serve with chili and a slab of butter.

9. Dive in!

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{NOTES}

Vegan Buttermilk

yields: 1/2c buttermilk

{Ingredients}

• 1/2 cup buttermilk

• 1 tbsp apple cider vinegar

{Directions}

1. Pour buttermilk and apple cider vinegar into a liquid measuring cup.

2. Mix until combined. Set aside for 15 minutes.

3. Use when needed