Mini Jalapeno Popper Corn Muffins
These Mini Jalapeno Popper Corn Muffins are a tasty twist on a classic appetizer, combining sweet corn and spicy jalapenos!
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 whole jalapenos fresh, adjust quantity for spice preference
- 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
- Step 1: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for your muffins.
- Step 2: Grease your muffin tin with cooking spray or line it with paper liners to prevent sticking.
- Step 3: Remove the stems and seeds from the jalapenos, then finely chop them.
- Step 4: In a large bowl, combine the Jiffy Corn Muffin Mix, chopped jalapenos, egg, and whole milk. Stir until just combined; do not overmix.
- Step 5: Spoon the mixture into each muffin cup, filling them about halfway. Place a cube of cream cheese in the center of each muffin and cover it with more muffin batter until each cup is about 3/4 full.
- Step 6: Sprinkle shredded sharp cheddar cheese on top of each muffin for that gooey, cheesy finish.
- Step 7: Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Step 8: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm and enjoy!
Notes
- For a milder flavor, reduce the amount of jalapenos.
- These muffins can be stored in an airtight container for up to 2 days at room temperature.
- Freeze for longer storage, and reheat in a microwave or preheated oven.