# What You'll Need:
→ Dairy & Eggs
01 - 4 ounces 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 Topping
14 - 1/4 cup shredded cheddar cheese (optional)
# Step-by-Step:
01 - Preheat oven to 350°F (180°C). Grease mini muffin tin or line with paper liners.
02 - In a medium bowl, beat cream cheese and butter until smooth and creamy using an electric mixer or whisk.
03 - Incorporate the egg and whole milk, mixing until combined.
04 - Stir in pickle brine, chopped dill pickles, fresh dill, and chives until evenly distributed.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground black pepper.
06 - Gently fold dry ingredient mixture into wet base until just combined. Avoid overmixing for best texture.
07 - Divide batter evenly among muffin cups. Top each with a pinch of shredded cheddar cheese, if desired.
08 - Bake for 16–18 minutes, until golden and a toothpick inserted into the center emerges clean.
09 - Allow bites to cool in tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
