Save 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.
I first tried these muffin pops for a backyard gathering, and they became the curiosity of the evening. Surprisingly, even the pickle skeptics came back for seconds! The mix of sweet tea and pickle adds layers of flavor you won&t expect from a dessert.
Ingredients
- Whole milk: Heat until steaming, used as a base for sweet tea infusion
- Black tea bags: Steeped in milk for flavor
- Dill pickle juice: Adds tang and classic pickle taste
- Unsalted butter, melted: Delivers a rich, moist crumb
- Large eggs: Provides structure
- Vanilla extract: Enhances sweetness
- All-purpose flour: Foundation for muffins
- Granulated sugar: Sweetens the batter
- Baking powder: Helps rise
- Baking soda: Supports softness
- Salt: Balances flavor
- Finely chopped dill pickles (drained): Signature ingredient for tang
- Finely chopped fresh dill (optional): Extra herbaceous flavor
- Mini chocolate chips (optional): Sweet-savory contrast
- Popsicle sticks: For muffin pop assembly
- Melted white chocolate (for optional drizzle): Decorative topping
- Crushed graham crackers (optional): Garnish for crunch
Instructions
- Prepare Oven and Pan:
- Preheat 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 milk until steaming but not boiling, then add tea bags and steep for 5 minutes. Discard tea bags and cool to room temperature.
- Mix Wet Ingredients:
- In a large bowl, whisk together melted butter, cooled sweet tea milk, eggs, pickle juice, and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Make Batter:
- Add dry ingredients to wet mixture. Stir until just blended, avoid overmixing.
- Fold In Add-Ins:
- Gently fold in chopped pickles, dill (if using), and chocolate chips (if using).
- Bake:
- Divide batter evenly among muffin cups. Bake for 16-18 minutes, or until a toothpick comes out clean.
- Insert Sticks and Cool:
- Remove muffins from oven. Immediately insert a popsicle stick into each muffin while warm. Let cool completely.
- Finish and Serve:
- Once cooled, drizzle with melted white chocolate and sprinkle with crushed graham crackers if desired. Serve chilled or at room temperature.
Save When my nieces came over last summer, these quirky muffin pops turned snack time into a giggly family taste test. Their creative toppings made each pop a little work of edible art!
Required Tools
Muffin tin, mixing bowls, saucepan, whisk, spatula, popsicle sticks, cooling rack
Nutritional Information
Calories: 215, Total Fat: 8 g, Carbohydrates: 32 g, Protein: 3 g (per serving)
Category & Details
Dessert/Snack, Medium difficulty, American Fusion cuisine, Vegetarian, Yield: 12 muffin pops
Save Serve these muffin pops at your next party and watch the curiosity turn into fans—everyone loves a playful, delicious surprise!
Recipe FAQ Section
- → Can I use any type of tea for the milk infusion?
Black tea works best, but feel free to experiment with your favorite flavors for a personal twist.
- → Is the dill flavor overwhelming?
Fresh dill adds brightness without overpowering; you control intensity by adjusting the amount used.
- → Can I make these pops without chocolate chips?
Yes, chocolate is optional. Leaving it out creates a purely savory-sweet balance focused on pickles and tea.
- → How do I prevent the muffins from becoming soggy?
Drain the dill pickles well before chopping and folding into the batter to maintain ideal muffin texture.
- → What’s a good garnish for serving?
Try a drizzle of white chocolate and a sprinkle of crushed graham crackers, or provide extra pickle chips on the side.
- → Can I substitute non-dairy milk?
Yes, use plant-based milk—just ensure it pairs well with tea and pickles for the best flavor result.