Elevate your cornbread game with these unexpectedly delightful muffins. The subtle tang of dill pickle brine and the satisfying crunch of chopped pickles create a uniquely savory experience. Perfect alongside hearty stews or simply enjoyed with a smear of butter and a touch of hot honey, these muffins are sure to become a new favorite.

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). Prepare a 12-well muffin pan with nonstick spray or paper liners. (5 minutes)

02

Step

In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt until well combined. (3 minutes)

03

Step

In a separate bowl, whisk together milk, eggs, pickle brine, and cooled melted butter. (2 minutes)

04

Step

Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix. Fold in the chopped dill pickle and red bell pepper. (5 minutes)

05

Step

Spoon the batter evenly into the prepared muffin pan, filling each cup approximately 2/3 full. (5 minutes)

06

Step

Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (20 minutes)

07

Step

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

08

Step

Serve warm or at room temperature.

For a spicier kick, use hot dill pickles instead of regular dill pickles.
A drizzle of hot honey adds a wonderful sweet and spicy contrast to the savory muffins.
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently before serving.