Save Savory muffins featuring tangy dill pickles, creamy cheese, and a crunchy pretzel topping—perfect for snacking or as a unique appetizer. With a fragrant dill aroma and irresistible texture, these muffins are a creative twist sure to surprise and delight guests.
I still remember the first time I made these muffins for a game night with friends. The mix of tender muffin, crunchy pretzels, and the unmistakable taste of dill pickles turned out to be such a hit that everyone asked for the recipe before they left.
Ingredients
- Cream cheese: 115 g (4 oz), softened
- Whole milk: 120 ml (½ cup)
- Unsalted butter: 60 g (¼ cup), melted
- Eggs: 2 large
- Dill pickles: 100 g (⅔ cup), finely chopped
- Dill pickle juice: 2 tbsp
- Fresh dill: 1 tbsp chopped (or 1 tsp dried dill)
- All-purpose flour: 220 g (1¾ cups)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Salt: ½ tsp
- Freshly ground black pepper: ¼ tsp
- Shredded sharp cheddar cheese: 60 g (½ cup)
- Crushed pretzels: 60 g (½ cup)
- Butter for topping: 1 tbsp, melted
Instructions
- Prepare muffin tin:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, salt, and pepper.
- Mix wet ingredients:
- In a separate bowl, beat eggs, then mix in milk, melted butter, cream cheese, pickle juice, and dill until smooth.
- Combine:
- Fold wet ingredients into dry ingredients until just combined (do not overmix).
- Add-ins:
- Gently fold in chopped pickles, cheddar cheese, and fresh dill.
- Fill muffin tin:
- Divide batter evenly among muffin cups.
- Topping:
- In a small bowl, toss crushed pretzels with 1 tbsp melted butter. Sprinkle generously over each muffin.
- Bake:
- Bake for 20–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love grabbing a muffin on their way out the door for school, and these savory snacks often find their way into our family picnics. It feels great serving something homemade with real ingredients that everyone enjoys together.
Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack.
Allergen Information
Contains milk, eggs, wheat (gluten, from flour and pretzels). Pretzels may contain sesame or soy—always double-check packaging. Always verify ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 210, Total Fat: 11 g, Carbohydrates: 22 g, Protein: 6 g
Save Enjoy these savory muffins fresh or at room temperature—they’re fantastic for parties, lunchboxes, or a quick snack!
Recipe FAQ
- → Can I use other cheeses instead of cheddar?
Yes, Swiss or Gouda work well for a milder or richer flavor variation in the muffins.
- → How do I store leftover muffins?
Keep cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.
- → Can I make these muffins gluten-free?
Substitute the flour and pretzels with certified gluten-free versions for a wheat-free option.
- → Can I add more pickles for extra tang?
Yes, you may add extra chopped pickles or a splash of pickle juice to intensify flavor.
- → What can I serve with these muffins?
Enjoy with herbed butter, extra cream cheese, or alongside a fresh salad for a savory snack or appetizer.
- → Are these muffins suitable for vegetarians?
Yes, all the listed ingredients are vegetarian-friendly, just check cheese and pretzel labels.