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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
Cook Time25 minutes
Total Time35 minutes
Course: Muffins
Servings: 9 muffins
Calories: 274kcal
Author: NicholeL


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