Save Savory muffins featuring tangy dill pickles, creamy cheese, and a crunchy pretzel topping. These Dill Pickle Cream Cheese Pretzel Muffins are perfect for snacking or serving as a unique appetizer at gatherings.
I first made these muffins for a family game night and they disappeared within minutes. The tangy filling and salty pretzel crunch became an instant crowd-pleaser, especially for the pickle fanatics.
Ingredients
- Dairy: 115 g (4 oz) cream cheese, softened, 120 ml (½ cup) whole milk, 60 g (¼ cup) unsalted butter, melted, 2 large eggs
- Vegetables & Pickles: 100 g (⅔ cup) dill pickles, finely chopped, 2 tbsp dill pickle juice, 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Dry Ingredients: 220 g (1¾ cups) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp freshly ground black pepper
- Cheese: 60 g (½ cup) shredded sharp cheddar cheese
- Topping: 60 g (½ cup) crushed pretzels, 1 tbsp melted butter
Instructions
- Prep:
- 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.
- Mix Wet Ingredients:
- In a separate bowl, beat eggs, then mix in milk, melted butter, cream cheese, pickle juice, and dill until smooth.
- Combine:
- Fold wet ingredients into dry ingredients until just combined (do not overmix).
- Add-ins:
- Gently fold in chopped pickles, cheddar cheese, and fresh dill.
- Fill Muffin Tin:
- Divide batter evenly among muffin cups.
- 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 When my kids help sprinkle the pretzels on top, it becomes a fun, interactive snack project. There is always a little squabble over who gets the muffin with extra crunch.
Serving Suggestions
Enjoy them warm with herbed butter or extra cream cheese. They pair perfectly with soup or a light salad for lunch.
Flavor Variations
For extra tang, add 2 tbsp chopped pickled jalapenos. Swap cheddar with Swiss or Gouda for a cool twist.
Nutrition Information
Each muffin has approximately 210 calories, 11 g fat, 22 g carbohydrates, and 6 g protein. Nutritional values may vary with different cheese or pretzel brands.
Save Dill Pickle Cream Cheese Pretzel Muffins offer a punchy flavor and creamy texture. They disappear fast, so make an extra batch!
Common Questions
- → What gives these muffins their tangy flavor?
Dill pickles and pickle juice provide the distinctive tanginess complemented by fresh dill.
- → Can I use a different cheese?
Yes, cheddar can be replaced with Swiss or Gouda for a unique taste variation.
- → How do I achieve the crunchy topping?
Crushed pretzels tossed in melted butter and baked on top create a crispy, savory crust.
- → Are these muffins suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, if pickles and pretzels do not contain hidden animal products.
- → What can I serve with these muffins?
Enjoy warm with herbed butter or additional cream cheese for extra richness and flavor.
- → Which allergens are present?
Milk, eggs, gluten from flour and pretzels, and possibly sesame or soy in store-bought pretzels.