# Components:
→ 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)
# Preparation Steps:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
02 - In a small saucepan, heat milk just until steaming. Remove from heat and add tea bags; steep for 5 minutes, then discard tea bags and cool milk to room temperature.
03 - In a large bowl, thoroughly whisk together melted butter, cooled tea-infused milk, eggs, pickle juice, and vanilla extract.
04 - In a separate bowl, blend flour, sugar, baking powder, baking soda, and salt until evenly distributed.
05 - Add dry ingredient mixture to wet mixture and stir gently until just combined. Avoid overmixing to maintain tender texture.
06 - Carefully fold in finely chopped pickles, fresh dill, and chocolate chips if using.
07 - Divide batter evenly into prepared muffin cups. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
08 - As soon as muffins are out of the oven and still warm, gently insert a popsicle stick into the center of each muffin. Allow muffins to cool completely in the pan.
09 - When cooled, drizzle tops with melted white chocolate and sprinkle crushed graham crackers, if desired.
10 - Serve muffin pops chilled or at room temperature for best flavor and texture.
