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BBQ Pork-Stuffed Corn Muffins

Chef John

"This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!"
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Ingredients

30 m servings 232 cals
Original recipe yields 8 servings (8 muffins)

Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  3. Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
  4. Fill muffin cups halfway with batter.
  5. Add 1 to 2 tablespoons of pulled pork to each cup.
  6. Top with remaining batter.
  7. Use the remaining 1/4 of shredded cheese to top each muffin.
  8. Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 21
  1. 26 Ratings

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Most helpful positive review

Really, really yummy! Has a lot of great elements that we love. Did the cooking spray trick and that definitely helped. Fantastic and picnic ready today...thank you.

Most helpful critical review

The kids loved it but it was a bit dry. Great recipe for leftovers and easy enough to make .

Most helpful
Most positive
Least positive
Newest

Really, really yummy! Has a lot of great elements that we love. Did the cooking spray trick and that definitely helped. Fantastic and picnic ready today...thank you.

Skipped the paper liners and just sprayed the muffin tin. I didn't have Jiffy mix either but found an equivalent substitute from scratch from Chef John. This was a good and easy recipe to fix. I...

Southern comfort food that's portable. Yum! But c'mon, we knew these would be sooo good just based on the concept, right? So very easy, too. Here's how I followed the recipe to a "T" - subbed my...

OMG, are these fabulous! Used pepperjack/Cheddar combo instead (for the kids), but was still amazing. Yum, yum, YUM!

I made these muffins for a Kentucky Derby finger food party. Everyone loved them. I made six using pulled pork and six using BBQ chicken (because we had some Jewish friends at the party). To ...

We enjoyed this very much. I needed more of this without more hassle so I doubled the entire recipe and doubled the meat filling again (needed it to be a substantial main dish) and put it into a...

I made this as one big pie instead of individual muffins. It was easy, filling and delicious!

I have had these at a county fair. They were topped with cole slaw and an additional scoop of the bbq sauced pulled pork. Absolutely delicious!

Great way to use leftover pulled pork!! I made these for guests as appetizers while I was smoking some ribs. Everyone loved them!