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These savory muffins pack a surprising punch of flavor thanks to dill pickle relish which adds a bright tangy contrast to buttery cornbread. With grated Parmesan folded in and a bit of red pepper for kick they are perfect for brunch gatherings or as a side dish with hearty mains.
I first served these during a backyard brunch and they vanished before I could blink. The combination of tangy relish and cheesy softness was an instant hit.
Ingredients
- Cornbread baking mix: gives a fast and reliable base
- Baking powder: adds extra lift and keeps texture fluffy
- Dill pickle relish: brings bright acidity and crunch
- Egg: helps bind and enrich the batter
- Grated Parmesan cheese: lends a salty umami layer
- Whole milk: softens the crumb and adds moisture
- Unsalted butter: melted in for tender richness
- Garlic powder: provides subtle savory warmth
- Crushed red pepper: adds a touch of heat
- Kosher salt: enhances all the flavors
- Cooking spray: prevents sticking and eases cleanup
Step-by-Step Instructions
- Preheat and prep the pan:
- Set your oven to four hundred degrees Fahrenheit and lightly coat a twelve well muffin pan with cooking spray to prevent sticking
- Combine the batter ingredients:
- In a medium bowl stir together cornbread mix baking powder dill pickle relish egg grated Parmesan milk melted butter garlic powder crushed red pepper and kosher salt until fully blended and smooth
- Fill the muffin pan:
- Use a measuring cup to portion about one third cup of batter into each muffin well making sure they are evenly filled
- Bake to golden perfection:
- Place the pan on the middle rack and bake for twenty minutes or until the tops are golden and a toothpick inserted comes out clean
- Cool slightly and serve:
- Allow muffins to cool in the pan for five minutes before lifting out and serving warm or at room temperature
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The dill pickle relish is hands down my favorite element. It brings unexpected brightness that keeps guests guessing and coming back for more. These muffins always remind me of noisy sunny brunches at home with friends gathered around the table.
Storage Tips
Store muffins in an airtight container at room temperature for up to two days. For longer storage refrigerate and reheat briefly in the oven to restore the texture.
Ingredient Substitutions
If you do not have Parmesan try using shredded cheddar or crumbled feta for different flavor profiles. You can also replace relish with chopped pickles for a chunkier bite.
Serving Suggestions
These muffins shine when served with a bowl of chili fried eggs or crispy bacon. Add a dollop of sour cream on the side or a few fresh herbs to enhance presentation.
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Frequently Asked Questions About Recipes
- → Can I use sweet pickle relish instead of dill?
Yes, but the flavor will be sweeter and less tangy. Dill relish is preferred for its sharpness in savory dishes.
- → What can I substitute for Parmesan cheese?
You can use shredded cheddar, pepper Jack, or even crumbled feta for a different flavor profile.
- → Do these muffins store well?
They are best served warm or at room temperature but can be stored in an airtight container for up to two days.
- → How spicy are these muffins?
The crushed red pepper adds a mild heat. For more spice, use pepper Jack or add chopped jalapeños.
- → Can I make this without a cornbread mix?
Yes, substitute with your favorite homemade cornbread base and follow the same method.