These Pulled Pork Cornbread Muffins take everything you love about a summer barbecue and turn it into a perfectly portable, party-ready bite. One bite and you’ll get sweet, savory, tangy, and spicy all at once.

Making your own candied jalapeños might sound fancy, but it’s a simple stovetop step that adds the perfect sweet kick to balance the smoky pork. They’re just as at home on a game day spread as they are at a backyard cookout, and they reheat beautifully if you’re prepping ahead. Once your guests bite into that stuffed center, don’t be surprised if you’re asked for the recipe on the spot.

Helpful Tips

Let the muffins cool before cutting: Cutting into warm cornbread can cause it to crumble, so give the muffins a few minutes on a wire rack before you carve out the center pocket.
Don’t skip the candying step: Simmering the jalapeños in the sugar syrup mellows their heat and gives them that glossy, sweet-spicy bite that makes these muffins so addictive, so resist the urge to rush this part.
Warm the pork before stuffing: Reheating the pulled pork mixture until it’s hot and saucy ensures every muffin stays moist and flavorful, rather than ending up with a cold, dry center.

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Pulled Pork Cornbread Muffins

These Pulled Pork Cornbread Muffins take everything you love about a summer barbecue and turn it into a perfectly portable, party-ready bite. One bite and you'll get sweet, savory, tangy, and spicy all at once.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings Muffins

Calories 371 kcal

Ingredients

2 fresh jalapeños sliced into 1/4” rings
1/2 cup water
1/2 cup sugar
2 cups cooked pulled pork
1 cup BBQ sauce divided
2 boxes Jiffy corn muffin mix 8.5 oz each
2 eggs
2/3 cup milk
1 cup sour cream

Instructions

Add sugar and water to a pot over medium heat and bring to a boil, stirring to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Transfer to parchment paper to cool.
Preheat the oven to 400°F(200°C). Line a muffin tin with muffin cups.
Combine the Jiffy mix, eggs and milk in a bowl, and stir until just combined.
Pour the batter into the muffin cups, filling to 2/3 full.
Bake for 15-20 minutes, until firm. Allow to cool on a wire rack.
Meanwhile, mix together the pulled pork and 3/4 cup of the BBQ sauce. Heat on the stovetop or in the microwave, until warm.
Using a sharp knife, cut about a 1” circle out of the middle of the muffin, not cutting all the way through to the bottom. You want to make a large enough pocket to stuff with the pulled pork.
Stuff each muffin with heated pulled pork.
Top each with a dollop of sour cream and a candied jalapeño.

Nutrition

Calories: 371kcalCarbohydrates: 55gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 58mgSodium: 873mgPotassium: 160mgFiber: 3gSugar: 32gVitamin A: 382IUVitamin C: 1mgCalcium: 92mgIron: 2mg

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