Mez has been back in the kitchen baking this delicious Jalapeño Corn Muffin Loaf!
A Message from Mez
Recently I was gifted the most amazing muffin pans, this got me thinking about savoury muffins again. To be honest, I’m always thinking about what I can bake!
I love all things spicy and thought a jalapeño corn muffin loaf would be epic. Then I started thinking about how I could make it a little extra special and knew it had to have a cream cheese topper.
I’ve never been a huge fan of chorizo, but the crunchy crumb on top really does make them feel a little bit special and adds the perfect finishing touch.
This loaf can be made into muffins for a quick snack, or sliced and lightly toasted.
Some of the recipe development team have been making the cream cheese topping as a dip!
Love Mez xx
What You’ll Need
To make this Jalapeño Cornbread Muffin Loaf with Cream Cheese Topping, you’ll need:
For the Jalapeño Cornbread Muffin Loaf
- Butter
- Fresh or pickled jalapeños
- Brown onion
- Sharp cheddar cheese
- Parmesan cheese
- Eggs
- Buttermilk
- Maple syrup
- Onion powder
- Garlic powder
- Smoked paprika
- Sweet paprika
- Canned corn kernels
- Self-raising flour
Optional Chorizo Crumb
- Chorizo sausage
For the Cream Cheese Topping
- Jalapeño
- Parmesan cheese
- Onion powder
- Garlic powder
- Lemon juice
- Cream cheese
- Sour cream or Greek yoghurt
Special Shoutout
Mez shares her incredible love of cooking as a Thermomix Consultant on her Facebook Page. Make sure you give her a follow!
More of Mez’s Baking Recipes
- Guest Recipe: Mez’s Banana Caramel Muffins
- Guest Recipe: Mez’s Cheese and Bacon Muffins
- Guest Recipe: Mez’s Pumpkin Loaf
- Guest Recipe: Mez’s Sticky Date Tea Loaf
- Guest Recipe: Mez’s Banoffee Pies
- Guest Recipe: Mez’s Raspberry & White Chocolate Muffins | Gluten-free Thermomix
Equipment
- loaf tin or 12 hole muffin tin
- baking paper
Ingredients
Muffin Mix
- 120 g butter - cubed (dairy-free if required)
- 60-80 g jalapeños - fresh or pickled, adjust to taste, well drained and patted dry with paper towel
- 1 med onion - quartered
- 150 g sharp cheddar - cubed (dairy-free if required)
- 30-50 g parmesan - cubed (nutritional yeast if required)
- 2 eggs
- 150 g buttermilk - (or milk of choice + 2 tsp apple cider vinegar)
- 30 g maple syrup
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- 150 g frozen corn kernels - room temp, well drained and patted dry with paper towel
- 300 g self-raising flour - (gluten-free if required)
Chorizo Crumb (Optional)
- 1 chorizo sausage - optional
Cream Cheese Topping (optional)
- 1 jalapeño - (deseeded for mild)
- 50 g parmesan
- 1 tsp onion powder
- ½ tsp garlic powder
- 10 g lemon juice
- 250 g cream cheese
- 30 g sour cream or Greek yoghurt
Instructions
- Preheat oven to 180°C fan forced. Line a loaf tin with baking paper or a 12-hole muffin tray with patty cases.
- Add chorizo to mixer bowl. Chop for 3 sec/speed 6/MC on. Set aside.
- Add cheddar and parmesan (from muffin mix). Blend for 3 sec/speed 6/MC on. Set aside.
- Add topping jalapeño and parmesan to bowl. Blend for 3 sec/speed 9/MC on.
- Add remaining topping ingredients and blend for 20 sec/speed 4/MC on. Set aside.
- Add jalapeños and onion (from muffin mix) to bowl. Chop for 3 sec/speed 5/MC on. Scrape down.
- Add butter and cook for 5 min/100°C/reverse/speed 1/MC on.
- While butter is melting, cook reserved chorizo in a frypan over medium heat until crispy. Set aside.
- Add eggs, buttermilk, maple syrup, onion powder, garlic powder and both paprikas. Mix for 10 sec/reverse/speed 4/MC on. Scrape down.
- Add reserved cheeses, corn and flour. Mix for 10 sec/reverse/speed 4/MC on.
- Pour into prepared loaf pan or divide evenly into muffin cases.
- For a loaf, bake for 50 min - 1 hr or until cooked through (cover top with foil if browning too quickly). For muffins, bake for 15–18 min or until golden and cooked through.
- Allow to cool before piping cream cheese topping on top and sprinkling with chorizo crumb.