Dill Pickle Cornbread Muffins with Pickle Butter
Sweet cornbread muffins have a hint of savory with the addition of chopped dill pickles and a slathering of dill pickle butter.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 9 muffins
For the Cornbread Muffins:
- 1 cup all purpose flour
- ¾ cup sugar
- ½ cup cornmeal
- ½ tbsp. baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 stick ½ cup unsalted butter
- 2 tablespoon dill pickle chopped
- 1 tablespoon pickle juice
For the Pickle Butter:
- 1 stick unsalted butter very soft but not melted
- 1 tablespoon finely chopped dill pickle
- ½ tablespoon pickle juice
- 1 teaspoon salt
For the Muffins:
Preheat the oven to 350 degrees. Line a muffin pan with liners or spray with non-stick spray.
In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder and salt. Set aside.
In a large bowl, whisk together the eggs and milk.
Microwave the butter in a small bowl and then whisk into the egg mixture.
Add the flour mixture to the egg mixture, along with the chopped pickle and pickle juice. Mix until just combined.
Pour into the muffin pan.
Bake for 20-25 minutes or until lightly golden.
For the Butter:
In a large bowl (or in a food processor) combine all of the ingredients and whisk until smooth and fully combined.
Turn out butter onto a piece of wax paper and form into a log. (Wet your fingers first)
Wrap up and refrigerate until ready to use.
Serving: 1muffin | Calories: 274kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 714mg | Potassium: 103mg | Fiber: 1g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg