# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
06 - 1 cup buttermilk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 tablespoon Dijon mustard
→ Cheese and Pickles
10 - 1 cup sharp cheddar cheese, shredded
11 - 1/2 cup dill pickles, finely chopped
12 - 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
→ Topping
13 - 1/2 cup mini pretzels, crushed
14 - 1/4 cup cheddar cheese, shredded
15 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Preheat oven to 375°F. Line a standard muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground black pepper until uniformly blended.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, and Dijon mustard until smooth.
04 - Add wet ingredients to the dry mixture and stir gently just until a soft batter forms. Avoid overmixing.
05 - Fold shredded cheddar cheese, chopped dill pickles, and dill into the batter until evenly incorporated.
06 - Divide the batter evenly among the 12 prepared muffin cups.
07 - In a small bowl, combine crushed mini pretzels, shredded cheddar cheese, and melted butter. Toss together to coat.
08 - Sprinkle the pretzel-cheese mixture over the batter in each muffin cup.
09 - Bake for 18 to 20 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
