# What You'll Need:
→ Dairy & Eggs
01 - 4 oz cream cheese, softened
02 - 1/4 cup unsalted butter, softened
03 - 1 large egg
04 - 1/4 cup whole milk
→ Dry Ingredients
05 - 1 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Vegetables & Pickles
10 - 1/2 cup finely chopped dill pickles
11 - 1 tablespoon pickle brine
→ Herbs & Flavorings
12 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
13 - 1 tablespoon chives, finely chopped (optional)
→ Cheese (for topping)
14 - 1/4 cup shredded cheddar cheese (optional)
# Step-by-Step:
01 - Preheat oven to 350°F (180°C). Lightly coat a mini muffin tin with nonstick spray or line with paper baking cups.
02 - In a medium mixing bowl, combine softened cream cheese and butter. Beat together until smooth and creamy, ensuring no lumps remain.
03 - Add the egg to the mixture, followed by whole milk. Beat until thoroughly blended and homogenous.
04 - Mix in pickle brine, chopped dill pickles, dill, and chives if using. Stir gently to distribute evenly.
05 - In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground black pepper.
06 - Fold dry ingredients gently into the wet mixture using a spatula, mixing only until just combined. Avoid overworking the batter.
07 - Divide batter evenly among muffin tin cavities. Sprinkle each with a small amount of shredded cheddar cheese, if desired.
08 - Transfer pan to oven and bake for 16 to 18 minutes, or until muffin bites are golden brown and a toothpick inserted in the center comes out clean.
09 - Let muffin bites cool in pan for 5 minutes, then remove to a wire rack to finish cooling. Serve warm or at room temperature.
