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 created this recipe when searching for something exciting to serve at brunch with friends. The pickle and chili combo surprised everyone, and the maple glaze made it unforgettable.
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 (optional): 1/4 cup (30 g)
- Pickle brine: 1 tbsp
- Powdered sugar: 1/2 cup (60 g)
- Pure maple syrup: 2 tbsp
- Milk: 1–2 tsp (for glaze 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.
- Fill muffin tin:
- Divide batter evenly among muffin cups.
- Bake muffins:
- Bake for 20–22 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.
- Prepare glaze:
- Whisk powdered sugar, maple syrup, and enough milk to make a thick but pourable glaze. Drizzle over cooled muffins.
Save My kids were skeptical at first, but once they tasted the muffins warm with glaze, they begged for more. It has become a quirky family favorite for our weekend kitchen experiments.
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. Double-check all packaged ingredients.
Nutritional Information
Per muffin (with cheese): Calories 180, Total Fat 7 g, Carbohydrates 25 g, Protein 4 g
Save Try serving these muffins with a crisp lager or hot coffee for a memorable snack. Their sweet and spicy flavor is sure to intrigue and delight your guests.
Recipe Help
- → How spicy are these muffins?
These muffins have a mild heat from chili flakes. Adjust the quantity or add cayenne for more kick.
- → Can I omit the cheese?
Absolutely! Leave out the cheddar for a dairy-free version, or swap with plant-based cheese alternatives.
- → What kind of pickles work best?
Dill pickles are recommended for their tang. Other varieties can be used based on your taste preference.
- → Is the maple glaze essential?
The glaze adds sweetness and balances spice, but they can be enjoyed plain or with a different topping.
- → Can I make these ahead of time?
Yes, muffins keep well for several days when stored airtight at room temperature or refrigerated.
- → What can I serve with these muffins?
Pair them with black coffee, tea, or a light lager for a flavorful snack or brunch spread.