Pin it Savory, tangy muffin bites featuring creamy cheese and zesty dill pickles—perfect for parties, snacks, or a unique appetizer.
The first time I baked these muffin bites, my friends couldn't stop reaching for seconds. Their sharp dill flavor and soft cheesy texture make them an instant crowd-pleaser.
Ingredients
- Dairy & Eggs: 115 g (4 oz) cream cheese, softened, 60 g (1/4 cup) unsalted butter, softened, 1 large egg, 60 ml (1/4 cup) whole milk
- Dry Ingredients: 125 g (1 cup) all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/4 tsp ground black pepper
- Vegetables & Pickles: 80 g (1/2 cup) finely chopped dill pickles, 1 tbsp pickle brine
- Herbs & Flavorings: 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill), 1 tbsp chives, finely chopped (optional)
- Cheese (for topping): 30 g (1/4 cup) shredded cheddar cheese (optional)
Instructions
- Prep Muffin Tin:
- Preheat the oven to 180°C (350°F). Grease a mini muffin tin or line with paper liners.
- Mix Cream Base:
- In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
- Add Wet Ingredients:
- Add the egg and milk, and beat until well combined.
- Add Pickle Mix-ins:
- Stir in pickle brine, chopped pickles, dill, and chives.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients and fold together gently until just combined. Do not overmix.
- Fill and Top:
- Divide the batter evenly among the prepared muffin cups. Top each with a pinch of shredded cheddar cheese, if desired.
- Bake:
- Bake for 16–18 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Pin it My kids love helping to sprinkle cheese on top before baking—these muffin bites always make our kitchen smell amazing!
Serving Ideas
Pair these muffins with a crisp white wine or cold lager for a delightful happy hour snack.
Variations
Add chopped jalapeños for a spicy kick or substitute fresh parsley for dill if you prefer a different flavor profile.
Nutrition
Each muffin bite contains approximately 85 calories, 6 g fat, 6 g carbohydrates, and 2 g protein.
Pin it Serve these savory bites warm for the best flavor. They make a fun twist for anyone who loves pickles and cheese!
Common Questions
- → Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, but results may be slightly less creamy. Adjust texture by adding a bit more milk.
- → Are these muffin bites freezer-friendly?
Absolutely. Cool fully, then freeze in an airtight container. Thaw and reheat briefly for best results.
- → What herbs can substitute for dill?
Parsley, tarragon, or chives make good alternatives, adding unique flavor nuances to your muffin bites.
- → How do I make these spicier?
Add chopped jalapeños or a pinch of cayenne pepper to the batter for extra heat and vibrant flavor.
- → Is a mini muffin tin required?
Mini muffin tins yield bite-sized snacks, but a regular tin works for larger portions. Adjust bake time accordingly.
- → How should leftovers be stored?
Keep in an airtight container in the fridge for up to three days. Reheat in oven or microwave before serving.