# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup cold buttermilk
07 - 1/3 cup unsalted butter, melted and cooled
08 - 1 large egg
→ Flavor Add-ins
09 - 1/2 cup dill pickles, finely chopped and well drained
10 - 2 tablespoons dill pickle juice
11 - 2 tablespoons fresh dill, chopped
12 - 1/2 cup shredded cheddar cheese (optional)
→ Topping
13 - 1 cup Flamin Hot Cheetos, finely crushed
14 - 2 tablespoons unsalted butter, melted
→ Assembly
15 - 12 wooden popsicle sticks
# Directions:
01 - Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, thoroughly whisk together all-purpose flour, baking powder, granulated sugar, baking soda, and salt.
03 - In a separate bowl, whisk cold buttermilk, melted and cooled unsalted butter, and egg until well blended.
04 - Add wet mixture to dry ingredients, folding just until combined. Avoid overworking the batter to maintain a tender texture.
05 - Gently fold in chopped dill pickles, dill pickle juice, chopped fresh dill, and shredded cheddar cheese if desired.
06 - Evenly distribute the batter among the prepared muffin cups.
07 - Place a wooden popsicle stick upright into the center of each muffin.
08 - Bake for 16–18 minutes, or until golden brown and a toothpick inserted into the center emerges clean.
09 - While muffins are still warm, brush tops with melted unsalted butter and sprinkle liberally with crushed Flamin Hot Cheetos.
10 - Allow pops to cool in the pan for 5 minutes, transfer to a wire rack to cool completely. Serve warm or at room temperature.
