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.
The first time I baked these for brunch, my friends were surprised by the pickle twist and asked for seconds. The maple glaze balances the heat, making every bite an unexpected delight.
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)
- Large eggs: 2
- Whole milk: 2/3 cup (160 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Diced dill pickles (well-drained): 1/2 cup (115 g)
- 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 (for glaze): 1–2 tsp (as needed for 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 and bake:
- Divide batter evenly among muffin cups. 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.
- Make maple glaze:
- Whisk powdered sugar, maple syrup, and milk until thick but pourable. Drizzle over cooled muffins.
Save My nephew loves helping pour the glaze over each muffin and always sneaks a pickle piece from the mixing bowl. It's become a quirky family favorite for weekend breakfasts.
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 for allergens if unsure.
Nutritional Information
Each muffin (with cheese) has about 180 calories, 7 g total fat, 25 g carbohydrates, and 4 g protein.
Save Serve these muffins warm or at room temperature with your favorite drink. Enjoy the bold combination of flavors for a memorable breakfast or snack.
Recipe Help
- → Can I adjust the chili heat?
Yes, increase or decrease chili flakes to your preference, or add a pinch of cayenne for extra spice.
- → Is this suitable for vegetarians?
Absolutely. Use dairy-free cheese and plant-based milk for a fully vegetarian or vegan version.
- → How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → What pairs well with these muffins?
Try serving with black coffee or a crisp lager to complement their sweet and tangy flavors.
- → Can I leave out the cheese?
Yes, omit the cheese for a lighter texture or substitute with a dairy-free alternative for dietary needs.
- → Are there any allergens to note?
Contains wheat, egg, and milk. Always double-check packaged ingredients when preparing for those with allergies.