# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup cold buttermilk
07 - 1/3 cup unsalted butter, melted and cooled
08 - 1 large egg
→ Flavor Add-ins
09 - 1/2 cup dill pickles, finely chopped and drained
10 - 2 tablespoons dill pickle juice
11 - 2 tablespoons fresh dill, chopped
12 - 1/2 cup shredded cheddar cheese (optional)
→ Topping
13 - 1 cup Flamin Hot Cheetos or similar, finely crushed
14 - 2 tablespoons unsalted butter, melted
→ Assembly
15 - 12 wooden popsicle sticks
# Method:
01 - Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper muffin liners.
02 - Whisk flour, baking powder, sugar, baking soda, and salt together in a large mixing bowl until thoroughly blended.
03 - In a separate bowl, whisk together buttermilk, melted butter, and egg until smooth.
04 - Pour wet ingredients into the dry mixture and stir just until combined. Avoid overmixing for optimal texture.
05 - Fold in chopped dill pickles, pickle juice, fresh dill, and cheddar cheese if desired, ensuring even distribution.
06 - Divide batter equally into muffin cups.
07 - Place a wooden popsicle stick upright in the center of each muffin cup.
08 - Bake for 16 to 18 minutes, or until golden and a toothpick inserted in the center emerges clean.
09 - While muffins are hot, brush each top with melted butter, then sprinkle generously with crushed Flamin Hot Cheetos.
10 - Allow muffins to cool in the tin for 5 minutes, transfer to wire rack, and cool completely. Serve warm or at room temperature.
