Pin It Savory, tender biscuit muffins bursting with tangy dill pickles and spicy jalapeños—perfect for brunch, snacks, or a unique side to soups and salads.
I first experimented with these muffin biscuits for a family brunch: they disappeared almost instantly! The combination of cheddar, pickles, and jalapeños brings something fresh and exciting to the table.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: ½ tsp
- Fine sea salt: ½ tsp
- Ground black pepper: ¼ tsp
- Unsalted butter: ½ cup (115 g), cold, cubed
- Buttermilk: 1 cup (240 ml), cold
- Egg: 1 large
- Dill pickles: ½ cup (75 g), finely chopped, patted dry
- Pickled jalapeños: ⅓ cup (35 g), finely chopped, patted dry
- Sharp cheddar cheese: ½ cup (50 g), shredded
- Fresh dill: 2 tbsp, chopped (or 1 tbsp dried dill)
Instructions
- Preheat and Prepare:
- Preheat the oven to 400°F (200°C). 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, salt, and black pepper.
- Cut in Butter:
- Add cold, cubed butter to the flour mixture. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk and egg.
- Mix Wet and Dry:
- Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix.
- Add Flavorings:
- Fold in chopped dill pickles, jalapeños, cheddar cheese, and dill until evenly distributed.
- Portion Batter:
- Divide the batter evenly among the prepared muffin cups.
- Bake:
- Bake for 18 to 22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Allow to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Pin It These muffins have become a staple at our holiday gatherings and always bring back memories of laughter around the kitchen table: everyone loves their tangy kick!
Required Tools
12-cup muffin tin, mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons, wire rack
Allergen Information
Contains: Wheat (gluten), milk, egg: double-check ingredient labels for cheese and pickles if you have sensitivities.
Nutritional Information (per muffin)
Calories: 185, total fat: 10 g, carbohydrates: 19 g, protein: 4 g
Pin It Try these muffins fresh and warm for the best texture and flavor. They are just as delightful with soups or as a snack any time of day.
Recipe FAQs
- → Can the spice level be adjusted?
Yes, reduce or substitute pickled jalapeños with sweet pickled peppers for milder flavor.
- → What cheese alternatives work well?
Try Monterey Jack, pepper jack, or your favorite shredded cheese for a different taste.
- → Should the pickles and jalapeños be dried?
Yes, patting them dry prevents excess moisture and keeps the muffins fluffy.
- → Can these muffins be frozen?
They can be frozen in airtight containers; thaw before warming to preserve texture.
- → Are there dairy-free substitutions?
You may use plant-based butter, dairy-free cheese, and a non-dairy milk alternative for a similar result.
- → How are these best enjoyed?
These muffins pair well with chili, soups, or as a savory brunch option with fresh fruit.