Fluffy muffins feature dill pickles, jalapeños, cheddar, and fresh herbs for a savory, spicy bite any time.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold, cut into cubes
07 - 1 cup buttermilk, cold
08 - 1 large egg
→ Add-ins
09 - 1/2 cup dill pickles, finely chopped, patted dry
10 - 1/3 cup pickled jalapeños, finely chopped, patted dry
11 - 1/2 cup sharp cheddar cheese, shredded
12 - 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until well blended.
03 - Add cold, cubed butter to the dry mixture and blend using a pastry cutter or fork until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk buttermilk and egg together until fully incorporated.
05 - Pour wet ingredients over dry mixture and gently mix just until combined. Do not overmix.
06 - Gently fold the chopped dill pickles, jalapeños, shredded cheddar cheese, and dill into the batter until evenly distributed.
07 - Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
08 - Bake muffins for 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack to cool fully. Serve warm or at room temperature.
