Save A bold fusion muffin featuring tangy pickles and a touch of chili, finished with a sweet maple glaze. Perfect for adventurous snackers or as a unique brunch treat.
I first experimented with these muffins when I wanted something both savory and sweet for a weekend breakfast. The maple glaze over tangy pickles surprised my friends, and now it is requested at every brunch gathering.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/3 cup (65 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Chili flakes: 1/2 tsp (adjust to taste)
- Eggs: 2 large
- Whole milk: 2/3 cup (160 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Diced dill pickles: 1/2 cup (115 g), well-drained
- Shredded sharp cheddar cheese: 1/4 cup (30 g) (optional)
- Pickle brine: 1 tbsp
- Powdered sugar: 1/2 cup (60 g)
- Pure maple syrup: 2 tbsp
- Milk: 1 or 2 tsp (as needed for consistency)
Instructions
- Prepare Muffin Tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and chili flakes.
- Mix Wet Ingredients:
- In another bowl, beat eggs, milk, oil, and pickle brine until well combined.
- Combine Mixtures:
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Add Pickles and Cheese:
- Fold in diced pickles and cheddar cheese, if using.
- Divide and Bake:
- Divide batter evenly among muffin cups.
- Bake Muffins:
- Bake for 20 or 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Maple Glaze:
- For the glaze, whisk powdered sugar, maple syrup, and enough milk to make a thick but pourable glaze. Drizzle over cooled muffins.
Save My family was skeptical of pickles in muffins at first but ended up loving this quirky treat. It has since become a tasty tradition for our Saturday morning breakfasts.
Required Tools
Mixing bowls, whisk, muffin tin, muffin liners or nonstick spray, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), egg, milk (dairy, if using cheese). May contain traces of other allergens. Always double-check packaged ingredients for allergens if unsure.
Nutritional Information
Each muffin (with cheese): 180 calories, 7 g total fat, 25 g carbohydrates, 4 g protein
Save Serve these muffins fresh for best flavor. The maple glaze brings everything together for a memorable bite.
Recipe FAQ Section
- → Can I make these muffins without cheese?
Absolutely. Simply omit the cheddar cheese or use a dairy-free alternative for a plant-based twist.
- → How spicy are these muffins?
The spice level is mild but can be adjusted by increasing chili flakes or adding a pinch of cayenne.
- → Can I use different types of pickles?
Dill pickles are recommended for flavor, but sweet or spicy pickles work if you want a unique touch.
- → How should I store leftovers?
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for 1 week.
- → What pairs well with these muffins?
They complement a crisp lager, hot coffee, or herbal tea, enhancing the muffins' sweet-savory character.
- → Can these be made vegan?
Yes! Substitute eggs with flax eggs and use plant-based milk and cheese for a completely vegan version.