Save Savory muffins bursting with tangy dill pickles, spicy buffalo sauce, creamy ranch, and a touch of cheesecake richness. These bold treats are perfect for adventurous snackers or as party appetizers.
I created these muffins after craving something savory and a little wild during game night. The combo of pickles and buffalo ranch was an instant hit with my crowd.
Ingredients
- Cream cheese: 115 g (4 oz), softened
- Buttermilk: 120 ml (½ cup)
- Eggs: 2 large
- Unsalted butter: 60 g (¼ cup), melted
- Dill pickles: 100 g (⅔ cup), chopped and patted dry
- Fresh dill (optional): 2 tablespoons, chopped
- All-purpose flour: 210 g (1¾ cups)
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Buffalo hot sauce: 2 tablespoons
- Ranch dressing: 2 tablespoons
- Garlic powder: 1 teaspoon
- Onion powder: ½ teaspoon
- Shredded cheddar cheese: 60 g (½ cup)
Instructions
- Prepare oven:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
- Mix wet ingredients:
- In a large bowl, beat the cream cheese until smooth. Add eggs, then whisk in buttermilk, melted butter, buffalo sauce, and ranch dressing until well combined.
- Combine mixtures:
- Add dry ingredients to the wet mixture and stir until just combined (do not overmix).
- Add extras:
- Fold in chopped pickles, fresh dill, and cheddar cheese.
- Fill muffin tin:
- Divide batter evenly among muffin cups.
- Bake:
- Bake for 22–25 minutes or until golden and a toothpick comes out clean.
- Cool and serve:
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Save My kids love helping sprinkle the cheese on top before baking. Sharing these muffins at our last family picnic got more laughs than any dessert.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, and a wire rack make baking easy and mess-free.
Nutritional Information
Each muffin has about 185 calories, 10 g total fat, 17 g carbohydrates, and 5 g protein.
Notes & Substitutions
Add extra buffalo sauce for heat or swap cheddar for Monterey Jack to change up the flavor.
Save Enjoy these muffins fresh from the oven or pack them for your next party. Their bold flavor surprises and delights every time.
Recipe FAQs
- → Can I make these muffins a day ahead?
Yes, prepare in advance and store in an airtight container in the fridge for up to 3 days. Warm before serving if desired.
- → Which cheese works best for these muffins?
Cheddar adds sharpness, but Monterey Jack or Swiss offer milder alternatives. Use your favorite for varied flavor profiles.
- → How do I increase the spiciness?
Add more buffalo sauce or a pinch of cayenne pepper to the batter for extra heat, adjusting to your taste preference.
- → Can I make this gluten-free?
Substitute all-purpose flour with a gluten-free blend, ensuring baking powder and other ingredients are gluten-free certified.
- → Are there serving suggestions besides parties?
Serve muffins as a snack, appetizer, or pair with soup or salad for a flavorful side at lunch or dinner.
- → What is the best way to store leftovers?
Keep muffins in an airtight container in the refrigerator. They stay fresh for up to three days; reheat gently before eating.