Pin It Savory, tender biscuit muffins bursting with tangy dill pickles and spicy jalapeños, making them perfect for brunch, snacks, or as a unique side to soups and salads.
I first baked these biscuit muffins for a family gathering, and everyone loved the crunchy dill pickle bites paired with a gentle kick from the jalapeños. They quickly became a requested treat for weekend brunches at home!
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 and cubed
- Buttermilk: 1 cup (240 ml), cold
- Large egg: 1
- Dill pickles: ½ cup (75 g), finely chopped and patted dry
- Pickled jalapeños: ⅓ cup (35 g), finely chopped and patted dry
- Sharp cheddar cheese: ½ cup (50 g), shredded
- Fresh dill: 2 tbsp, chopped (or 1 tbsp dried dill)
Instructions
- Prepare for baking:
- Preheat 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 fingers until mixture resembles coarse crumbs.
- Combine wet ingredients:
- In a separate bowl, whisk together buttermilk and egg.
- Mix wet and dry:
- Pour wet mixture into dry ingredients and gently stir until just combined. Do not overmix.
- Add mix-ins:
- Fold in dill pickles, jalapeños, cheddar cheese, and dill until evenly distributed.
- Fill muffin tin:
- Divide batter evenly among prepared muffin cups.
- Bake:
- Bake 18–22 minutes, until golden and a toothpick in center comes out clean.
- Cool and serve:
- Let muffins cool for 5 minutes in tin, then transfer to wire rack. Serve warm or at room temperature.
Pin It It’s a delight seeing my kids reach for these muffins straight from the cooling rack—they love the cheesy bites and enjoy helping chop the pickles for our weekend bake.
Serving Suggestions
These biscuit muffins make a tasty snack, brunch addition, or pair well as a side for soups and chilis. Try them alongside tomato soup or scrambled eggs for extra flavor.
Variations
Swap the cheddar cheese for Monterey Jack or pepper jack for a different cheese profile. You can use fresh jalapeños if you prefer more heat, or keep it mild with sweet peppers.
Storage Tips
Store cooled muffins in an airtight container at room temperature for up to two days, or freeze for up to one month. Reheat gently before serving for best texture.
Pin It Enjoy these savory muffins fresh and warm for the best taste. Their tangy kick and cheesy top make them surprisingly addictive!
Recipe FAQs
- → How spicy are the muffins?
The spice level is moderate from pickled jalapeños but easily adjusted—use fewer jalapeños or switch to sweet peppers for less heat.
- → Can I use different cheese types?
Absolutely! Cheddar delivers a sharp flavor, but Monterey Jack or pepper jack can be used for a milder or spicier cheese profile.
- → Are these suitable for breakfast?
Yes, their hearty texture and savory flavor make them great for breakfast or brunch, especially when served warm.
- → Can I use dried dill instead of fresh?
Dried dill works nicely—use half the amount since it's more concentrated than fresh dill, imparting robust herbal flavor.
- → How should I store leftover muffins?
Keep muffins in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- → Can I freeze the muffins?
Yes, these biscuit muffins freeze well. Cool completely, wrap tightly, and freeze for up to one month. Thaw before serving.