Pin Savory, tangy muffins combining sharp cheddar, crunchy pretzel topping, and the bright flavor of dill pickles—perfect for breakfast, brunch, or snacking.
I first made these muffins on a chilly morning, and they instantly became a family favorite for weekends and brunch gatherings. Every bite reminds me of fun kitchen experiments that turn into new traditions.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Buttermilk: 1 cup
- Eggs: 2 large
- Unsalted butter: 1/4 cup, melted and cooled
- Dijon mustard: 1 tbsp
- Sharp cheddar cheese: 1 cup, shredded
- Dill pickles: 1/2 cup, finely chopped
- Fresh dill: 2 tbsp, chopped (or 1 tbsp dried dill)
- Mini pretzels: 1/2 cup, crushed
- Cheddar cheese (for topping): 1/4 cup, shredded
- Melted butter (for topping): 1 tbsp
Instructions
- Prep Oven and Tin:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- Combine Wet Ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and Dijon mustard until smooth.
- Combine Wet and Dry:
- Add wet ingredients to the dry ingredients. Stir gently until just combined (do not overmix).
- Fold In Cheese & Pickles:
- Fold in shredded cheddar, chopped dill pickles, and dill until evenly distributed.
- Fill Muffin Cups:
- Divide the batter evenly among the 12 muffin cups.
- Prepare Pretzel Topping:
- In a small bowl, toss crushed pretzels with 1/4 cup cheddar and 1 tbsp melted butter.
- Add Topping:
- Sprinkle the pretzel-cheese mixture on top of each muffin.
- Bake:
- Bake for 18 to 20 minutes, or until muffins are golden and a toothpick comes out clean.
- Cool and Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Pin My kids love helping crush the pretzels and sprinkle the topping. It's a fun way to get them involved and enjoy time together in the kitchen.
Required Tools
You will need a muffin tin, mixing bowls, whisk, measuring cups and spoons, grater, knife, and cutting board to prepare these muffins easily.
Allergen Information
Contains: Wheat (gluten), dairy, eggs. Some pretzels may contain sesame or soy—please check packaging if allergies are a concern.
Nutritional Information (per muffin)
Calories: 205 Protein: 7 g Total Fat: 10 g Carbohydrates: 22 g
Pin Serve warm with a dollop of sour cream, or pack a few for a flavorful on-the-go snack.
Recipe Questions
- → Can I use different cheese types?
Absolutely! Swap cheddar for Swiss or Monterey Jack to vary flavor and creaminess in each muffin.
- → How do I prevent muffins from becoming too dense?
Gently fold wet ingredients into dry and avoid overmixing to keep muffins light and tender.
- → Can I make these muffins in advance?
Muffins taste best fresh but can be stored for up to 2 days in an airtight container for later enjoyment.
- → Is there a way to enhance dill flavor?
Add 2 tablespoons of pickle juice to the wet mixture or use extra fresh dill for punchier herbal notes.
- → Are these suitable for vegetarians?
Yes, all listed ingredients fit a vegetarian diet, making these a flavorful choice for meat-free menus.
- → What tools are needed for preparation?
You’ll need a muffin tin, mixing bowls, measuring spoons and cups, a whisk, grater, knife, and cutting board.