# What You’ll Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 teaspoon chili flakes
07 - 2 large eggs
08 - 2/3 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1/2 cup diced dill pickles, well-drained
11 - 1/4 cup shredded sharp cheddar cheese (optional)
12 - 1 tablespoon pickle brine
→ Maple Glaze
13 - 1/2 cup powdered sugar
14 - 2 tablespoons pure maple syrup
15 - 1 to 2 teaspoons milk
# How-To:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and chili flakes until well blended.
03 - In a separate bowl, beat the eggs, whole milk, vegetable oil, and pickle brine together until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, ensuring not to overmix the batter.
05 - Fold in diced dill pickles and shredded cheddar cheese, if using, distributing evenly.
06 - Divide the muffin batter evenly among the prepared cups of the muffin tin.
07 - Place the tin in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
09 - Whisk powdered sugar with pure maple syrup and just enough milk to achieve a thick, pourable glaze.
10 - Drizzle the maple glaze over cooled muffins before serving.
