Save to Pinterest A playful twist on classic muffin pops, combining the tang of dill pickles with the subtle sweetness of Southern sweet tea for a unique, snackable treat.
The first time I baked these muffin pops was for a summer picnic with my niece, who loves both sweet treats and anything involving pickles. They were an instant hit and sparked plenty of laughter at the table.
Ingredients
- Whole milk: 1 cup
- Black tea bags: 2
- Dill pickle juice: 1/3 cup
- Unsalted butter, melted: 1/2 cup
- Eggs: 2 large
- Vanilla extract: 1 tsp
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Finely chopped dill pickles (drained): 1/2 cup
- Finely chopped fresh dill (optional): 1 tbsp
- Mini chocolate chips (optional): 1/4 cup
- Popsicle sticks: 12
- Melted white chocolate (for optional drizzle): 1/4 cup
- Crushed graham crackers (optional): 1 tbsp
Instructions
- Prep Baking Equipment:
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Infuse Sweet Tea Milk:
- In a small saucepan, heat the milk until steaming but not boiling. Remove from heat, add tea bags, and steep for 5 minutes. Discard tea bags and cool to room temperature.
- Combine Wet Ingredients:
- In a large bowl, whisk together the melted butter, cooled sweet tea milk, eggs, pickle juice, and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Mix Batter:
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold Add-ins:
- Gently fold in chopped pickles, fresh dill (if using), and chocolate chips (if using).
- Fill and Bake:
- Divide the batter evenly among the muffin cups. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Insert Popsicle Sticks:
- Remove muffins from the oven. While still warm, insert a popsicle stick into the center of each muffin. Let cool completely in the pan.
- Decorate:
- Once cooled, drizzle with melted white chocolate and sprinkle with crushed graham crackers if desired.
- Serve:
- Serve chilled or at room temperature.
Save to Pinterest Whenever my grandmother visits, she insists on making these muffin pops together, especially for weekend brunch. It has become a surprisingly cherished family ritual.
Required Tools
Muffin tin, mixing bowls, saucepan, whisk, wooden spoon or spatula, popsicle sticks, cooling rack
Allergen Information
This recipe contains milk, eggs, gluten (wheat), and soy ingredients if chocolate chips are included. Check product packaging for possible cross-contamination.
Nutritional Information
Per muffin pop: 215 calories, 8 g total fat, 32 g carbohydrates, 3 g protein
Save to Pinterest Enjoy this unexpected muffin pop treat with friends or family, and don&t be afraid to experiment with the garnish. They pair perfectly with sweet tea on a warm afternoon.
Ask About This Recipe
- → How do dill pickles enhance the flavor?
Dill pickles add a tangy, savory kick that balances the sweetness of the muffin pops, creating a bold flavor contrast.
- → Can I use a different tea type?
Black tea offers classic sweet tea notes, but green or herbal teas can be substituted for varied flavor profiles.
- → Are these muffin pops vegetarian?
Yes, these are vegetarian with no meat or gelatin ingredients included. Double-check add-ins for suitability.
- → What's the best way to serve these treats?
Serve chilled or at room temperature for optimal texture. Popsicle sticks make them easy to handle at parties.
- → Can I prepare in advance?
Muffin pops can be made a day ahead and kept refrigerated. Add drizzle and garnish just before serving for freshness.
- → Do I need to use fresh dill?
Fresh dill adds brightness, but you can omit it or substitute with dried dill for a similar herbal note.