Save Savory muffins bursting with tangy dill pickles, spicy buffalo sauce, creamy ranch, and a touch of cheesecake richness—a bold treat perfect for adventurous snackers or party appetizers.
I first baked these bold muffins for a weekend get-together with friends, and they quickly became the talk of the party thanks to their surprising tang and creamy texture. Every bite delivers an exciting combination of flavors that keeps everyone coming back for more.
Ingredients
- Cream cheese: 115 g (4 oz), softened
- Buttermilk: 120 ml (½ cup)
- Eggs: 2 large
- Unsalted butter: 60 g (¼ cup), melted
- Dill pickles: 100 g (⅔ cup), chopped and patted dry
- Fresh dill (optional): 2 tablespoons, chopped
- All-purpose flour: 210 g (1¾ cups)
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Buffalo hot sauce: 2 tablespoons
- Ranch dressing: 2 tablespoons
- Garlic powder: 1 teaspoon
- Onion powder: ½ teaspoon
- Shredded cheddar cheese: 60 g (½ cup)
Instructions
- Preheat & prepare:
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
- Combine wet ingredients:
- In a large bowl, beat the cream cheese until smooth. Add eggs, then whisk in buttermilk, melted butter, buffalo sauce, and ranch dressing until well combined.
- Combine wet & dry:
- Add dry ingredients to the wet mixture and stir until just combined (do not overmix).
- Fold in extras:
- Fold in chopped pickles, fresh dill, and cheddar cheese.
- Fill muffin tin:
- Divide batter evenly among muffin cups.
- Bake:
- Bake for 22–25 minutes or until golden and a toothpick comes out clean.
- Cool & serve:
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Save My family loves these when we want something outside the usual snack routine, and we have a tradition to add extra hot sauce for those who crave heat. They’re always a hit at our game night gatherings.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire rack—simple tools make this recipe easy to prepare for any occasion.
Allergen Information
Contains: Milk, Eggs, Wheat (Gluten); may contain mustard depending on ranch or buffalo sauce brand—verify all labels before serving to anyone with allergies.
Nutritional Information
Calories: 185, Total Fat: 10 g, Carbohydrates: 17 g, Protein: 5 g per muffin.
Save These muffins are best enjoyed fresh and warm with a cold drink on the side—bring them out and watch them disappear!
Recipe FAQ
- → Can I use other cheeses in these muffins?
Yes, substitute cheddar with Monterey Jack or Swiss for a different flavor profile and texture.
- → How can I make these muffins spicier?
Increase the buffalo sauce or add a pinch of cayenne pepper to the batter for extra heat.
- → Are these muffins suitable for vegetarians?
Yes, all ingredients are vegetarian. Double-check sauces for hidden animal-based additives.
- → How should I store leftover muffins?
Keep leftovers in an airtight container in the fridge for up to 3 days for best freshness.
- → Can I freeze these muffins?
Yes, wrap muffins tightly and freeze up to 1 month. Thaw and rewarm before serving.
- → What pairs well with these muffins?
Try a crisp lager or sparkling water with lemon to complement the tangy and spicy flavors.