Save Savory, spicy muffin balls packed with tangy dill pickles and a crunchy Flamin Hot Cheetos crust are perfect for snack time or party appetizers. These muffin balls strike a delicious balance between heat and tang making them ideal for guests who love bold flavors.
The first time I made these muffin balls everyone raved about the unique combo of dill pickles and Flamin Hot Cheetos. They disappeared within minutes at my last gathering and now they're requested at every family party.
Ingredients
- Biscuit Dough: 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 cup (1 stick) unsalted butter (cold and cubed), 3/4 cup buttermilk, 1 large egg
- Pickle & Flavor Mix: 1/2 cup finely chopped dill pickles (well-drained), 2 tbsp fresh dill (chopped) or 2 tsp dried dill, 1/2 cup shredded sharp cheddar cheese, 1/4 cup chopped scallions
- Flamin Hot Coating: 2 cups Flamin Hot Cheetos (crushed into fine crumbs), 2 tbsp melted butter
Instructions
- Prep Oven:
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease a muffin tin.
- Mix Dry Ingredients:
- In a large bowl, whisk flour, baking powder, baking soda, salt, garlic powder.
- Cut in Butter:
- Add cold butter cubes and cut in with pastry blender or fork until coarse crumbs form.
- Combine Wet Ingredients:
- Whisk buttermilk and egg in a bowl. Add to dry ingredients stirring just until combined.
- Add Flavor Mix:
- Gently fold in dill pickles, dill, cheddar cheese, scallions.
- Form Balls:
- Using a scoop or hands, shape mixture into 12 golf ball-sized portions.
- Make Coating:
- Mix crushed Flamin Hot Cheetos with melted butter in shallow bowl.
- Coat Balls:
- Roll each biscuit ball in Cheetos mixture pressing gently to stick.
- Bake:
- Place on tray or muffin tin, spaced apart. Bake 16–18 minutes until golden and cooked through.
- Serve:
- Let cool slightly before serving.
Save Sharing these with my kids is always a fun experience. They love helping roll the dough balls in the bold red Cheetos crumb and it always turns into a bit of kitchen laughter.
Required Tools
Mixing bowls, whisk, pastry blender or fork, baking tray or muffin tin, parchment paper, cookie scoop (optional)
Notes
For extra spice add a pinch of cayenne pepper to the dough. Swap cheddar for pepper jack and serve with ranch or yogurt dip if you want a cooling side.
Nutritional Information (per serving)
Calories: 205, Total Fat: 11 g, Carbohydrates: 22 g, Protein: 5 g
Save These muffin balls are spicy, tangy and irresistible whether served hot or at room temperature. Make a double batch for parties as they are always a hit.
Kitchen Guide
- → How spicy are these muffin balls?
The Flamin Hot Cheetos crust adds noticeable heat, but you can increase spice by adding cayenne or using pepper jack cheese.
- → Can I use a substitute for Flamin Hot Cheetos?
Yes, crushed spicy tortilla chips or other spicy snack crumbs work well for coating and provide a similar kick.
- → Are these suitable for vegetarians?
Yes, these muffin balls are vegetarian, but they contain dairy and eggs—check all ingredient labels for allergens.
- → What dip pairs best with these?
Cool ranch or plain yogurt dips balance out the heat and complement the tangy flavors nicely.
- → Can I make these ahead of time?
Bake in advance and store tightly covered. Heat briefly in the oven before serving to restore their crunch.
- → Is it possible to freeze the muffin balls?
Freeze baked muffin balls in an airtight container for up to one month; reheat in the oven until warmed through.