Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper liners or greasing it with non-stick spray.

In a medium-sized mixing bowl, whisk together the all-purpose flour, sugar, cornmeal, baking powder, and salt until well combined.

In a large mixing bowl, whisk the eggs together with the milk until fully blended, then stir in melted unsalted butter.

Fold the dry mixture into the wet ingredients, then gently stir in the chopped dill pickles and pickle juice.

Using a spoon or small ice cream scoop, divide the batter among the muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes until tops are lightly golden and a toothpick inserted comes out clean.

While muffins are baking, blend together softened unsalted butter, finely chopped dill pickles, pickle juice, and a pinch of salt.

Let the muffins cool for a few minutes before transferring them to a wire rack, then serve warm with dill pickle butter.