Save Savory, fluffy biscuit muffins studded with tangy dill pickles and a spicy Flamin Hot crust, baked on sticks for a fun, snackable twist. Perfect for parties or a flavorful snack, these biscuit muffin pops deliver a punch of heat and pickle zing in every bite.
I first made these Flamin Hot Dill Pickle Biscuit Muffin Pops for a game night. Everyone loved the creative presentation and that addictive hit of spice with every bite. Even my non-spicy friends asked for the recipe and were surprised how well the pickles complemented the hot crust.
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
- Large egg: 1
- 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 (finely crushed): 1 cup
- Unsalted butter (melted, for topping): 2 tbsp
- Wooden popsicle sticks: 12
Instructions
- Prep Muffin Pan:
- 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.
- Mix Wet Ingredients:
- In a separate bowl, whisk together buttermilk, melted butter, and egg.
- Combine Wet & Dry:
- Add wet ingredients to dry ingredients, mixing just until combined. Do not overmix.
- Add Flavor Add-ins:
- Fold in chopped dill pickles, pickle juice, fresh dill, and cheddar cheese (if using).
- Fill Muffin Cups:
- Divide batter evenly among muffin cups.
- Add Popsicle 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.
- Add Topping:
- While muffins are still warm, brush tops with melted butter then sprinkle generously with crushed Flamin Hot Cheetos.
- Cool & Serve:
- Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Serve warm or at room temperature.
Save My nephews had a blast helping push the sticks into the muffin batter and couldn&t wait for the cheesy, spicy pops to come out of the oven. These are now a staple for our family movie nights.
Allergen Information
Contains wheat (gluten), milk, eggs, and cheese (dairy). Flamin Hot Cheetos may contain milk and gluten. Always check packaging and ingredient labels if preparing for anyone with allergies.
Required Tools
Mixing bowls, muffin tin, whisk, spatula, measuring cups and spoons, wooden popsicle sticks, pastry brush.
Nutritional Information
Per pop: 185 Calories, 9 g Total Fat, 21 g Carbohydrates, 4 g Protein.
Save A quick brush of butter and sprinkle of the spicy topping gives these muffin pops their irresistible crunch. Serve with ranch or blue cheese dip for a delicious flavor boost.
Recipe FAQ
- → How do I keep the muffins fluffy?
Mix wet and dry ingredients just until combined to avoid overmixing, ensuring a light texture.
- → Can I substitute the Flamin Hot topping?
Yes, try spicy corn chips or hot chili crackers for a similar crunchy, spicy finish.
- → Are these biscuit pops vegetarian?
Yes, all primary ingredients are vegetarian. Check chip toppings for specific allergens if needed.
- → How do I serve these for parties?
Serve warm or at room temperature with ranch, blue cheese, or your favorite dip for extra flavor.
- → Can I make them spicier?
Add a pinch of cayenne to the batter or more Flamin Hot chips for an added heat boost.
- → What tools do I need?
You'll need mixing bowls, a muffin tin, whisk, spatula, measuring cups, popsicle sticks, and a pastry brush.