# What You'll Need:
→ Dairy
01 - 4 ounces cream cheese, softened
02 - 1/2 cup whole milk
03 - 1/4 cup unsalted butter, melted
04 - 2 large eggs
→ Vegetables & Pickles
05 - 2/3 cup dill pickles, finely chopped
06 - 2 tablespoons dill pickle juice
07 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
→ Dry Ingredients
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Cheese
15 - 1/2 cup shredded sharp cheddar cheese
→ Topping
16 - 1/2 cup crushed pretzels
17 - 1 tablespoon melted butter
# Method Steps:
01 - Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, and black pepper until evenly blended.
03 - In a separate bowl, lightly beat the eggs, then incorporate whole milk, melted butter, cream cheese, pickle juice, and dill. Whisk until the mixture is smooth and creamy.
04 - Add wet ingredients to the dry ingredients, folding gently until just combined; avoid overmixing to maintain tender texture.
05 - Gently fold in chopped dill pickles, shredded sharp cheddar cheese, and fresh dill until distributed evenly throughout the batter.
06 - Divide the batter evenly into the prepared muffin cups.
07 - In a small bowl, toss crushed pretzels with melted butter. Generously sprinkle mixture over each muffin.
08 - Bake in the preheated oven for 20 to 22 minutes or until muffins are golden and a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
