Save Savory, tangy muffins combining sharp cheddar, crunchy pretzel topping, and the bright flavor of dill pickles—perfect for breakfast, brunch, or snacking.
The first time I made these dill pickle cheddar pretzel pancake muffins, my family was skeptical about pickles in a muffin. But after tasting their crunchy tops and gooey, cheesy middles, there wasn&t a crumb left. These muffins always spark delight at the breakfast table.
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, melted and cooled: 1/4 cup
- Dijon mustard: 1 tbsp
- Sharp cheddar cheese, shredded: 1 cup (plus 1/4 cup for topping)
- Dill pickles, finely chopped: 1/2 cup
- Fresh dill, chopped: 2 tbsp (or 1 tbsp dried dill)
- Mini pretzels, crushed: 1/2 cup
- Melted butter (for topping): 1 tbsp
Instructions
- Prep muffin 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 black pepper.
- Mix wet ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and Dijon mustard until smooth.
- Combine mixtures:
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Add cheese & pickles:
- Fold in shredded cheddar, chopped dill pickles, and dill until evenly distributed throughout the batter.
- Fill muffin cups:
- Divide the batter evenly among the 12 muffin cups.
- Prepare topping:
- Toss crushed pretzels with 1/4 cup cheddar and 1 tbsp melted butter in a small bowl.
- Add topping:
- Sprinkle the pretzel-cheese mixture on top of each muffin.
- Bake:
- Bake for 18–20 minutes, or until muffins are golden and a toothpick comes out clean.
- Cool & serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Save I still remember the excitement on my daughter's face when she helped sprinkle the crushed pretzels on top. These muffins are now a weekend family tradition.
Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, grater, knife, cutting board
Allergen Information
Contains: Wheat (gluten), dairy, eggs. Pretzels may have sesame or soy.
Nutritional Information
Calories: 205, Total Fat: 10 g, Carbohydrates: 22 g, Protein: 7 g (per muffin)
Save Enjoy these muffins warm, with a dollop of sour cream or extra fresh dill for garnish. They make every morning more delicious!
Kitchen Guide
- → How can I enhance the pickle flavor?
Add 2 tablespoons of pickle juice to the wet ingredients to amplify the tanginess and aromatic dill notes.
- → Can I use a different type of cheese?
Yes, Swiss or Monterey Jack work well in place of cheddar. Try mixing cheeses for extra depth and creaminess.
- → What makes the muffins moist and tender?
Buttermilk and melted butter create a soft, fluffy texture. Avoid overmixing for best results.
- → Are these muffins suitable for vegetarians?
Yes, all the ingredients in this bake are vegetarian-friendly, as long as the cheese does not contain animal rennet.
- → How do I store the muffins for freshness?
Keep in an airtight container for up to 2 days. Reheat briefly to restore their warm, crispy topping.
- → What can I serve alongside these muffins?
Serve with sour cream, a side salad, or fresh fruit. They pair well with breakfast and lunch spreads.