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.
Servings: 9 muffins
Calories: 274kcal
Ingredients
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
Instructions
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.
Nutrition
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