# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
06 - 1 cup buttermilk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 tablespoon Dijon mustard
→ Cheese and Pickles
10 - 1 cup sharp cheddar cheese, shredded
11 - 1/2 cup dill pickles, finely chopped
12 - 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
→ Topping
13 - 1/2 cup mini pretzels, crushed
14 - 1/4 cup cheddar cheese, shredded
15 - 1 tablespoon unsalted butter, melted
# Method:
01 - Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground black pepper until well mixed.
03 - In a separate bowl, whisk buttermilk, large eggs, melted unsalted butter, and Dijon mustard until smooth and fully combined.
04 - Pour wet ingredients into the bowl with dry ingredients and stir gently until just combined. Avoid overmixing to ensure muffins remain tender.
05 - Fold in shredded sharp cheddar, finely chopped dill pickles, and fresh or dried dill until evenly distributed throughout the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, toss crushed mini pretzels with shredded cheddar and melted butter. Sprinkle the mixture over the tops of the batter in each muffin cup.
08 - Bake for 18 to 20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
09 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
