Cornbread muffins with cheddar, pickles, and jalapeños deliver a spicy, tangy twist perfect for snacks or sides.
# Ingredients:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1 cup buttermilk, at room temperature
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and slightly cooled
10 - 1 tablespoon pickle brine
→ Add-Ins
11 - 1 cup sharp cheddar cheese, shredded
12 - 1/2 cup pickled jalapeños, chopped
13 - 1/2 cup dill pickles, finely chopped
14 - 2 tablespoons fresh chives, finely sliced
# Instructions:
01 - Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or ensure it is well-greased.
02 - In a large mixing bowl, thoroughly whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together the buttermilk, eggs, melted butter, and pickle brine until fully incorporated.
04 - Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir gently until just combined; avoid overmixing for a tender crumb.
05 - Gently fold in the shredded cheddar cheese, chopped pickled jalapeños, finely chopped dill pickles, and sliced chives (if using).
06 - Distribute the batter evenly among the prepared muffin cups. For an optional aesthetic touch, top with additional jalapeño slices.
07 - Bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
08 - Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack for further cooling. Serve warm or at room temperature.
