Save Savory muffins filled with tender BBQ pulled pork and tangy pickles, perfect for a fun appetizer or snack.
When I first made these muffins for a backyard party, everyone raved about the zesty pickle surprise in the center. They have now become my go-to savory treat for family game nights.
Ingredients
- Pulled Pork: 2 cups cooked pulled pork (store-bought or homemade), 1/2 cup BBQ sauce (your favorite variety)
- Muffin Batter: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp smoked paprika, 1/4 tsp black pepper, 2 large eggs, 1 cup buttermilk, 1/3 cup vegetable oil, 1/2 cup shredded cheddar cheese
- Pickle Filling: 1/2 cup finely chopped dill pickles
- Topping (optional): 1/4 cup shredded cheddar cheese, 2 tbsp thinly sliced pickles
Instructions
- Prep Muffin Tin:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- Mix Pork Filling:
- In a bowl, mix the pulled pork with BBQ sauce until evenly coated.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, smoked paprika, and black pepper.
- Mix Wet Ingredients:
- In another bowl, beat the eggs, then mix in buttermilk and oil.
- Combine Batter:
- Add the wet ingredients to the dry ingredients, stirring just until combined (do not overmix).
- Fold in Add-ins:
- Fold in the cheddar cheese and chopped pickles.
- Fill Muffin Cups:
- Fill each muffin cup halfway with batter. Spoon about 1 heaping tablespoon of BBQ pulled pork onto the center of each. Cover with the remaining batter, ensuring the pork is enclosed.
- Add Topping:
- Sprinkle tops with additional cheddar cheese and sliced pickles if desired.
- Bake:
- Bake for 22–25 minutes, or until muffins are golden and a toothpick inserted into the edge comes out clean.
- Cool & Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Save These muffins always remind me of how much fun we have cooking together on weekends, everyone choosing their own favorite add-in for the filling.
Required Tools
Muffin tin (12-cup), mixing bowls, whisk, measuring cups and spoons, spoon or scoop, wire rack
Nutritional Information
Each muffin contains about 240 calories, 11 g total fat, 24 g carbohydrates, and 10 g protein.
Serving Suggestions
Serve with extra BBQ sauce for dipping or pair with a crisp lager or pale ale for the perfect match.
Save Make a batch and watch them disappear — these muffins are always a hit at any event or family gathering.
Recipe FAQ
- → Can I use chicken instead of pork?
Yes, leftover shredded chicken works well. Mix with BBQ sauce for similar flavor and texture.
- → How do I store these muffins?
Once cooled, keep muffins in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- → Are these muffins freezer-friendly?
Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven for best texture before serving.
- → Can I make these gluten-free?
Use gluten-free flour and double-check baking ingredients. Texture may vary slightly but flavor remains delicious.
- → What size pickles should I use?
Finely chop dill pickles for easy mixing and balanced tartness in every bite.
- → Are these suitable for meal prep?
Absolutely! Prepare in advance for easy snacks, appetizers, or lunchbox additions throughout the week.