Save Savory muffins featuring tangy dill pickles, creamy cheese, and a crunchy pretzel topping make these Dill Pickle Cream Cheese Pretzel Muffins a unique and delicious snack or appetizer. They are bursting with flavor in every bite and are sure to be a conversation starter at any gathering.
I first tried combining my favorite flavors—pickles and creamy cheese—with a crunchy pretzel topping during a family movie night. The muffins were such a hit that everyone asked for the recipe the very next day.
Ingredients
- Cream cheese: 115 g (4 oz), softened
- Whole milk: 120 ml (½ cup)
- Unsalted butter: 60 g (¼ cup), melted
- Eggs: 2 large
- Dill pickles: 100 g (⅔ cup), finely chopped
- Dill pickle juice: 2 tbsp
- Fresh dill: 1 tbsp, chopped (or 1 tsp dried dill)
- All-purpose flour: 220 g (1¾ cups)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Salt: ½ tsp
- Freshly ground black pepper: ¼ tsp
- Shredded sharp cheddar cheese: 60 g (½ cup)
- Crushed pretzels (topping): 60 g (½ cup)
- Melted butter (topping): 1 tbsp
Instructions
- Prepare Oven and Tin:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, salt, and pepper.
- Combine Wet Ingredients:
- In a separate bowl, beat eggs, then mix in milk, melted butter, cream cheese, pickle juice, and dill until smooth.
- Combine Mixtures:
- Fold wet ingredients into dry ingredients until just combined (do not overmix).
- Add Flavorings:
- Gently fold in chopped pickles, cheddar cheese, and fresh dill.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups.
- Prepare Topping:
- In a small bowl, toss crushed pretzels with 1 tbsp melted butter. Sprinkle generously over each muffin.
- Bake:
- Bake for 20–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love these muffins in their lunchboxes and we always save a few for weekend snack time together. They have become a new family favorite and a playful way to enjoy pickles in baked goods.
Recipe Variations
Try substituting cheddar cheese with Swiss or Gouda for a different flavor profile. For an extra tangy twist, add 2 tbsp chopped pickled jalapeños along with the pickles.
Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack
Allergen & Nutrition Info
Contains milk, eggs, wheat (from flour and pretzels). Pretzels may contain sesame or soy. Per muffin: 210 calories, 11 g fat, 22 g carbs, 6 g protein.
Save Enjoy these savory muffins fresh out of the oven or as a creative snack throughout the week. Their robust flavor makes them unforgettable at any event.
Kitchen Questions
- → Can I use different pickles?
Absolutely, you can substitute dill pickles with bread-and-butter or spicy pickles for varied flavor profiles.
- → How do I ensure my muffins stay moist?
Do not overmix the batter and make sure to include all the wet ingredients, especially cream cheese and milk.
- → What cheese works best besides cheddar?
Swiss and Gouda are great alternatives, each adding their own distinct flavor and texture.
- → Can I make these gluten-free?
Yes, swap all-purpose flour for a gluten-free blend and choose gluten-free pretzels for the topping.
- → What’s the best way to serve them?
Serve warm with herbed butter or extra cream cheese for a flavorful, fresh bite.
- → How can I add more heat?
Try adding pickled jalapeños or a dash of hot sauce to the mixture for a spicy twist.