Tangy pickles, chili, and maple glaze create a lively, sweet-savory muffin perfect for snacks or brunch.
# 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
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 grease each cavity.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and chili flakes until evenly blended.
03 - In a separate bowl, beat large eggs, whole milk, vegetable oil, and pickle brine until the mixture is smooth and fully emulsified.
04 - Add the wet mixture to the dry ingredients and gently stir until just combined, ensuring not to overmix the batter.
05 - Carefully fold in diced dill pickles and shredded cheddar cheese, if using, until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
07 - Allow muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to finish cooling completely.
08 - In a small bowl, whisk powdered sugar, pure maple syrup, and enough milk to achieve a thick but pourable glaze.
09 - Drizzle the maple glaze generously over the cooled muffins before serving.
