# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold, cubed
07 - 1 cup buttermilk, cold
08 - 1 large egg
→ Add-ins
09 - 1/2 cup dill pickles, finely chopped and patted dry
10 - 1/3 cup pickled jalapeños, finely chopped and patted dry
11 - 1/2 cup sharp cheddar cheese, shredded
12 - 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with liners or generously grease each cup.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground black pepper until evenly distributed.
03 - Add cold, cubed butter to dry mixture and cut it in using a pastry cutter or fingertips until the mixture forms coarse crumbs.
04 - In a separate bowl, whisk buttermilk and egg until smooth.
05 - Pour wet mixture into dry ingredients, gently mixing until just incorporated. Avoid overmixing for tender muffins.
06 - Gently fold chopped dill pickles, jalapeños, cheddar cheese, and dill into the batter for even distribution.
07 - Divide batter evenly among the prepared muffin cups.
08 - Bake 18–22 minutes, or until muffins are golden and a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
