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Muffin - Pickled cucumber

Dill Pickle Cornbread Muffins With Pickle Butter

Course Breakfast
Cuisine American


For the Cornbread Muffins:

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup cornmeal
  • 1/2 tablespoon baking powder
  • 1 teaspoon Salt
  • 2 large eggs
  • cup milk
  • 1 stick (1/2 cup) unsalted butter
  • tablespoons dill pickle, chopped
  • 1 tablespoon pickle juice

For the Pickle Butter:

  • 1 stick unsalted butter, very soft but not melted
  • 1 tablespoons finely chopped dill pickle
  • 1/2 tablespoons pickle juice
  • 1 teaspoon salt


  • Instructions:
    For the Muffins:
    Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners or spray cups 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 to melt 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 prepared muffin pan.Bake for 20-25 minutes or until lightly golden.
    For the Pickle 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. Wrap up and refrigerate until ready to use.
Keyword Cornbread Muffins, Dill Pickle Cornbread Muffins
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