Pin Savory, fluffy biscuit muffins studded with tangy dill pickles and a spicy Flamin Hot crust, baked on sticks for a fun, snackable twist.
I first made these muffin pops for a backyard get together. Everyone loved the combination of tangy pickles and spicy topping, and they disappeared fast.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tbsp
- Granulated sugar: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Buttermilk: 1 cup, cold
- Unsalted butter: 1/3 cup, melted and cooled, plus 2 tbsp melted for topping
- Egg: 1 large
- Dill pickles: 1/2 cup, finely chopped (drained well)
- Dill pickle juice: 2 tbsp
- Fresh dill: 2 tbsp, chopped
- Shredded cheddar cheese: 1/2 cup (optional, for extra flavor)
- Flamin Hot Cheetos: 1 cup, finely crushed (or similar spicy snack)
- Wooden popsicle sticks: 12
Instructions
- Prepare oven:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk together buttermilk, melted butter, and egg.
- Combine wet and dry:
- Add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
- Fold in add-ins:
- Fold in chopped dill pickles, pickle juice, fresh dill, and cheddar cheese (if using).
- Divide and assemble:
- Divide the batter evenly among the muffin cups.
- Add sticks:
- Insert a wooden popsicle stick upright into the center of each muffin.
- Bake:
- Bake for 16–18 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Topping:
- While muffins are still warm, brush tops with melted butter and sprinkle generously with crushed Flamin Hot Cheetos.
- Cool and serve:
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Pin My family always asks for these muffin pops when game day rolls around. They make perfect hand-held treats for sharing.
Required Tools
Mixing bowls, muffin tin, whisk, spatula, measuring cups and spoons, wooden popsicle sticks, pastry brush
Allergen Information
Contains wheat (gluten), milk, eggs, and cheese (dairy). Flamin Hot Cheetos may contain milk and gluten. Always check packaging for specific allergens.
Nutritional Information
Calories (per pop): 185. Total Fat: 9 g. Carbohydrates: 21 g. Protein: 4 g.
Pin Try these muffin pops at your next gathering and watch them disappear. They are spicy, tangy, and so much fun to eat!
Recipe FAQ
- → Can I make these muffin pops spicier?
Add a pinch of cayenne to the batter or use extra spicy chips for the topping.
- → What pairs well with these snacks?
Dips like ranch or blue cheese enhance the tangy and spicy flavors.
- → Is cheddar cheese required in the batter?
It's optional and adds extra richness, but the pops are flavorful without it as well.
- → Can I substitute Flamin Hot Cheetos?
Use spicy corn chips or crushed hot chili crackers for the topping if preferred.
- → How do I prevent soggy muffins?
Drain pickles well before folding into the batter to maintain a fluffy texture.
- → Are these snack pops vegetarian?
Yes, the ingredients fit a vegetarian diet. Check chip packaging for added ingredients.