Pulled Pork Stuffed Cornbread Muffins

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1. 1Step 1: Slice the jalapeños into quarter inch rings and set aside. In a skillet, add the sugar and water over medium heat and bring to a boil, stirring to dissolve the sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping occasionally with a fork. Remove onto parchment paper and set aside to cool.
2. 2Step 2: Blend the cornbread mix, eggs, and milk in a bowl and pour into parchment-lined muffin cups, filling 2/3 full. Bake per package instructions. Allow to cool on a wire rack. Using a sharp knife, cut at an angle around the circumference of the top of the muffin to remove a conical piece of cornbread, creating a pocket for the pulled pork. Optionally, squeeze a bit of honey inside each. Save the removed cornbread for other use.
3. 3Step 3: Rough chop the pulled pork. Add the pulled pork and BBQ sauce to a skillet over medium heat and heat through until bubbling.
4. 4Step 4: Carefully stuff each muffin with the heated pulled pork and sauce.
5. 5Step 5: Top each with a dollop of sour cream and a candied jalapeño ring. Serve warm or at room temperature.