Bold muffins with dill pickles, buffalo sauce, ranch, cheddar, and creamy cheesecake notes for savory snackers.
# Components:
→ Dairy & Eggs
01 - 4 ounces cream cheese, softened
02 - 1/2 cup buttermilk
03 - 2 large eggs
04 - 1/4 cup unsalted butter, melted
→ Vegetables & Pickles
05 - 2/3 cup dill pickles, chopped and patted dry
06 - 2 tablespoons fresh dill, chopped (optional)
→ Dry Ingredients
07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Sauces & Flavorings
12 - 2 tablespoons buffalo hot sauce
13 - 2 tablespoons ranch dressing
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
→ Cheese
16 - 1/2 cup shredded cheddar cheese
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until evenly distributed.
03 - In a large bowl, beat softened cream cheese until smooth. Add eggs, then whisk in buttermilk, melted butter, buffalo hot sauce, and ranch dressing until the mixture is cohesive.
04 - Add the dry mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to ensure tender muffins.
05 - Carefully fold in chopped dill pickles, fresh dill if using, and shredded cheddar cheese until evenly dispersed.
06 - Portion the batter evenly into the prepared muffin cups. Bake for 22 to 25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes. Transfer onto a wire rack and cool completely. Serve warm or at room temperature as desired.
