Small Batch Jalapeño Cornbread Muffins


Whether you’re cooking for a small number of people or you’re just wanting to limit carb-centric indulgences in the kitchen, there are a few reasons why making small batches of baked goods might appeal to you. For me it’s a combination of these two things. I generally prepare food for 2-3 people and if there is a full batch of piping hot muffins on the counter we are going to polish off every last one. I love this recipe, not only for its small yield, but also for the fact that it’s a total cinch to prepare. Toss everything in a food processor, spoon into muffins tins, wait 20 minutes, done.  It’s hard not to love that sort of simplicity, right?


I made these muffins with reduced fat cream cheese, but not so much that it lends an intense cheesy flavor to the muffins. It’s more of a textural element that I used in place of butter to keep them fluffy and tender. You could modify the recipe by adding in some shredded sharp cheddar cheese if you’re feeling a jalapeño cheddar vibe. Alternatively, you could omit the jalapeño entirely and have a great, simple cornbread on your hands.  Toss in a little bit of sugar if you prefer a sweeter cornbread.

Small Batch Jalapeño Cornbread
Serves 6
The batter for these flavorful, tender muffins comes together in minutes.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 1/2 cup all purpose flour
  2. 1/4 cup corn meal
  3. 1/4 cup dry polenta (this provides a texture that we enjoy, but you can use all corn meal if you don’t have polenta on hand)
  4. 1 tablespoon unsalted butter
  5. 1 tablespoon olive oil
  6. 2 ounces reduced fat cream cheese
  7. 2 jalapeño peppers (remove seeds for less heat)
  8. 1 teaspoon garlic powder
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon baking soda
  11. 1 1/4 teaspoons baking powder
  12. 1/4 cup unsweetened almond milk (you could use regular or soy milk, but it will increase the calorie count slightly)
  13. 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 tablespoons of unsweetened almond milk (or one egg)
  1. Preheat oven to 350F.
  2. Put all dry ingredients + the peppers into a food processor and pulse until the jalapeños are roughly “chopped”. You will pulse the dough a few more times so don’t worry about making it too fine.
  3. Add butter, olive oil, and cream cheese then pulse until the mixture resembles a coarse meal.
  4. Pour in almond milk and egg replacer and pulse until the dough just comes together. Do not over mix or you may end up with tough muffins.
  5. Spoon the mixture into your muffin tin, making six muffins. It will be thick so you may want to pat it down just a little. I leave it rough for a rustic texture on top (and because I’m lazy).
  6. Bake for 20-24 minutes or until the muffins start to brown slightly at the edges.
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Gouda Monster

One comment on “Small Batch Jalapeño Cornbread Muffins”

  1. I can’t wait to make my own Jalapeno bread on weekend because of this mouth watering post of yours. Thanks for sharing on how to make this bread. My parents are excited and they want me to bake more because they’ll give some to their friends. :)

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