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Jalapeno Cream Cheese Stuffed Beer Cornbread Muffins

Print Recipe
Servings 36 mini muffins

Ingredients
  

  • 8 oz cream cheese
  • ½ cup 42g mozzarella cheese
  • 1 tablespoon 10g cornstarch
  • ½ teaspoon 2g garlic
  • 1 cup 8 wt oz wheat beer, divided
  • 2 large jalapenos chopped (remove seeds for a lower heat level)
  • 1 1/4 cups 214g cornmeal
  • 3/4 cup 90g flour
  • 1/3 cup 75g packed brown sugar
  • 1 ½ tsp 4g baking soda
  • 1 ½ tsp 4g baking powder
  • 1 tsp 6g salt
  • ¾ cup melted butter
  • 2 eggs
  • ¼ cup 53g vegetable oil

Instructions
 

  • Preheat oven to 375.
  • In a blender or food processor add the cream cheese, mozzarella, cornstarch, garlic, and ¼ cup (62mL) beer (reserve the rest). Process until well combined.
  • Add one of the chopped jalapenos (reserve the other), pulse to combine but leave the jalapeno in chunks. Place in the refrigerator while you prepare the batter.
  • In a large bowl stir together the remaining jalapeño, cornmeal, flour, brown sugar, baking soda, baking powder, and salt. Make a well in the center.
  • Add the melted butter, remaining ¾ cup beer, eggs, and vegetable oil, stir until combined.
  • Grease a mini muffin tin. Add about 1 ½ tablespoons to the wells (about 1/2 full), using the back of a spoon make a deep well in the center.
  • Fill the well with the cream cheese mixture.
  • Bake at 374 for 10-12 minutes or until the cornbread springs back when lightly touched.
  • Serve warm.