Save Savory, fluffy biscuit muffins studded with tangy dill pickles and a spicy Flamin Hot crust, baked on sticks for a fun, snackable twist.
I first made these biscuit muffin pops for a game night, and everyone loved the playful presentation and unexpected kick from the Flamin Hot topping. They disappeared faster than any other snack on the table.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tbsp
- Granulated sugar: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Buttermilk (cold): 1 cup
- Unsalted butter (melted and cooled): 1/3 cup, plus 2 tbsp for topping
- Egg: 1 large
- Dill pickles (finely chopped, drained well): 1/2 cup
- Dill pickle juice: 2 tbsp
- Fresh dill (chopped): 2 tbsp
- Shredded cheddar cheese (optional): 1/2 cup
- Flamin Hot Cheetos (or similar, finely crushed): 1 cup
- Wooden popsicle sticks: 12
Instructions
- Prep and Preheat:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together buttermilk, melted butter, and egg.
- Make Muffin Batter:
- Add the wet ingredients to dry ingredients, mixing just until combined. Do not overmix.
- Add Flavor:
- Fold in chopped dill pickles, pickle juice, fresh dill, and cheddar cheese (if using).
- Divide Batter:
- Divide the batter evenly among the muffin cups.
- Add Sticks:
- Insert a wooden popsicle stick upright into the center of each muffin.
- Bake:
- Bake for 16<18 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Top and Cool:
- While muffins are still warm, brush tops with melted butter and sprinkle generously with crushed Flamin Hot Cheetos.
- Finish:
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Save Making these with my niece turned into a silly competition for the brightest Cheeto crust and the longest pickle chunk. It's now our go-to baking challenge on rainy days.
Serving Suggestions
Pair these muffin pops with ranch or blue cheese dip for extra flavor and a creamy contrast to their heat. They also make a quirky addition to a kids' party or appetizer spread.
Variations
Swap the Flamin Hot Cheetos for spicy corn chips or hot chili crackers. Add a pinch of cayenne to the batter for extra fire, or leave out the cheddar for a dairy-free option.
Nutrition Information
Each pop contains approximately 185 calories, 9 g fat, 21 g carbohydrates, and 4 g protein. Actual values may vary depending on ingredient choices.
Save These biscuit muffin pops are fun to eat and perfect for sharing. Try them at your next gathering for an easy, memorable snack.
Kitchen Guide
- → How do I prevent soggy muffins from pickle juice?
Drain chopped pickles thoroughly and limit added pickle juice to keep muffins fluffy and avoid excess moisture.
- → Can I make these pops without a muffin tin?
For best results, use a muffin tin to shape and bake evenly. Silicone molds are a suitable alternative if needed.
- → Are there alternatives to Flamin Hot topping?
Replace Flamin Hot Cheetos with crushed spicy corn chips or hot chili crackers for similar heat and crunch.
- → Can I add extra cheese for flavor?
Yes, shredded cheddar cheese can be added to deepen flavor and increase richness in the muffin base.
- → What dips pair well with these muffin pops?
Creamy ranch or blue cheese dips complement the spicy, tangy flavors and balance the heat nicely.
- → Are these muffin pops vegetarian?
Yes, the ingredients are vegetarian-friendly and contain no meat or fish-based elements.