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Dill Pickle Cornbread Muffins

Dill Pickle Cornbread Muffins for a Savory Twist on Comfort

Delight in these Dill Pickle Cornbread Muffins, a savory treat that combines classic cornbread with zesty dill pickles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a GF version
  • ½ cup Cornmeal No substitutions recommended
  • ½ cup Sugar Can reduce by 25% for less sweetness
  • 2 teaspoons Baking Powder Ensure it's fresh
  • ½ teaspoon Salt Use sea salt or kosher salt
  • 2 large Eggs Can substitute with flax eggs for a vegan option
  • 1 cup Milk Dairy-free milk can work as an alternative
  • ⅓ cup Unsalted Butter Coconut oil or margarine can be used for dairy-free
  • ¾ cup Chopped Dill Pickles Use sweet or dill pickles
  • 2 tablespoons Pickle Juice Can substitute with vinegar
For the Pickle Butter
  • ½ cup Soft Unsalted Butter Use margarine for a dairy-free version
  • ¼ cup Finely Chopped Dill Pickle No substitutions needed
  • 1 tablespoon Pickle Juice Adjust to taste
  • ¼ teaspoon Salt Adjust to taste

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk
  • Spoon or ice cream scoop

Method
 

Step‑by‑Step Instructions for Dill Pickle Cornbread Muffins
  1. Preheat the Oven to 350°F (175°C) and prepare the muffin pan.
  2. Combine Dry Ingredients: Whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. Mix Wet Ingredients: Whisk eggs, then add milk and melted butter. Stir until combined.
  4. Combine the Mixtures: Fold the dry mixture into the wet mixture, then add dill pickles and pickle juice.
  5. Fill the Muffin Pan: Divide batter evenly, filling each liner about ¾ full.
  6. Bake the Muffins for 20–25 minutes until golden brown and a toothpick comes out clean.
  7. Prepare the Dill Pickle Butter by mixing softened butter, chopped pickles, pickle juice, and salt until creamy.
  8. Serve and Savor: Allow muffins to cool briefly before enjoying with pickle butter.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. For long-term, freeze individually wrapped muffins for up to 3 months.

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