Mini Jalapeno Popper Corn Muffins
These Mini Jalapeno Popper Corn Muffins are a spicy, cheesy delight! Perfect for game day or cozy nights in.
Servings: 12 servings
Ingredients
- 2 jalapenos fresh, diced finely
- 1 box Jiffy Corn Muffin Mix 8.5-ounce
- 1 large egg
- 1/3 cup whole milk
- 3 ounces cream cheese cut into 18 cubes
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease your muffin tin or line it with muffin liners.
- In a mixing bowl, whisk together the Jiffy Corn Muffin Mix, egg, and whole milk until just combined.
- Fold in the diced jalapenos and shredded cheddar cheese.
- Fill each muffin cup halfway with batter, place a cube of cream cheese in the center, and top with more batter until 3/4 full.
- Bake for about 15 to 18 minutes until golden brown.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Knife and cutting board
- Ice cream scoop
Notes
- For a milder flavor, remove the seeds from the jalapenos.
- These muffins can be stored in an airtight container for up to 5 days.
- Feel free to use any cornbread mix you prefer.