Save Savory-sweet muffins featuring tangy dill pickles and tender sweet potato, perfect as a snack or side for soups and salads.
I first tried these muffins on a chilly weekend, searching for a creative way to use leftover sweet potatoes and pickles. The result was a batch so irresistible, my friends requested the recipe before they even finished their first bite.
Ingredients
- Sweet potato: 1 cup cooked and mashed (about 1 medium)
- Dill pickles: 1/2 cup finely chopped, well-drained
- Eggs: 2 large
- Olive oil or unsalted butter: 1/3 cup, melted
- Milk: 1/2 cup whole or unsweetened plant-based
- Pickle juice: 2 tablespoons (from the jar)
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 3/4 teaspoon
- Black pepper: 1/4 teaspoon ground
- Fresh dill: 1 tablespoon chopped (or 1 teaspoon dried dill)
- Sharp cheddar cheese: 1/2 cup shredded (optional, for extra flavor)
Instructions
- Preheat and prepare:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. Stir in dill and cheese if using.
- Mix wet ingredients:
- In a separate bowl, whisk the eggs, olive oil or melted butter, milk, and pickle juice until well blended.
- Add vegetables:
- Add mashed sweet potato and chopped pickles to the wet ingredients, mixing until smooth.
- Combine mixtures:
- Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
- Fill muffin tin:
- Drop batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool:
- Let cool in the pan for 5 minutes, then transfer to wire rack to cool completely.
Save My kids love helping to toss a little extra dill on top before baking. These muffins have become a favorite for school lunches and cozy weekend brunches.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, a spoon or ice cream scoop, and a wire rack for cooling.
Allergen Information
Contains wheat (gluten), eggs, and dairy if cheese or dairy milk is used. For dairy-free, use plant-based milk and omit cheese. Always inspect ingredient labels for allergens.
Nutritional Information
Each muffin (with cheese) contains approximately 150 calories, 7 g fat, 19 g carbohydrates, and 4 g protein.
Save Serve these tasty muffins warm for extra comfort. They reheat beautifully in the oven for quick snacks throughout the week.
Recipe FAQ
- → What does the combination of dill pickle and sweet potato add to muffins?
Dill pickle gives tangy flavor while sweet potato brings moisture and subtle sweetness, creating a savory balance.
- → Can I substitute cheddar cheese with another type?
Yes, feta cheese works well for extra tang or you can omit cheese for a dairy-free option.
- → Are these muffins good for vegetarian diets?
Absolutely, all main ingredients are vegetarian and can easily be adapted for dairy-free needs.
- → What is the best way to serve these muffins?
Serve warm as a savory snack or alongside soups, salads, or breakfast spreads for a flavorful touch.
- → How do I ensure muffins stay moist and tender?
Do not overmix the batter and use well-mashed sweet potato for optimal texture and moisture retention.
- → Which tools are recommended for preparation?
A muffin tin, mixing bowls, whisk, and scoop make preparation easy and ensure even baking results.