# What You Need:
→ Wet Ingredients
01 - 1 cup whole milk
02 - 2 black tea bags
03 - 1/3 cup dill pickle juice
04 - 1/2 cup unsalted butter, melted
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
→ Add-ins
12 - 1/2 cup finely chopped dill pickles, drained
13 - 1 tablespoon finely chopped fresh dill (optional)
14 - 1/4 cup mini chocolate chips (optional)
→ For Assembly
15 - 12 popsicle sticks
16 - 1/4 cup melted white chocolate (optional, for drizzle)
17 - 1 tablespoon crushed graham crackers (optional, for garnish)
# How To Make It:
01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or insert paper liners as preferred.
02 - Warm the whole milk in a small saucepan until steaming. Add black tea bags and steep for 5 minutes off heat. Remove tea bags and allow milk to reach room temperature.
03 - In a large bowl, whisk together melted unsalted butter, cooled tea-infused milk, eggs, dill pickle juice, and vanilla extract until fully incorporated.
04 - Combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a separate bowl. Stir until homogeneous.
05 - Gradually add dry ingredients to wet mixture. Gently stir until just combined; avoid overmixing to maintain tenderness.
06 - Fold in chopped dill pickles, fresh dill if using, and mini chocolate chips if desired for a sweet-savory touch.
07 - Evenly distribute batter among prepared muffin cups. Bake for 16 to 18 minutes, or until a toothpick inserted into the center withdraws clean.
08 - Remove muffins from oven. While still warm, insert a popsicle stick into the core of each muffin. Leave to cool completely in the pan.
09 - Once cool, drizzle with melted white chocolate and garnish with crushed graham crackers if desired. Serve muffins chilled or at room temperature.
