Save Savory-sweet muffins featuring tangy dill pickles and tender sweet potato, perfect as a snack or side for soups and salads.
I created these muffins for a potluck and everyone was delighted by the surprising combo of dill pickles and sweet potato. They are now one of my go-to snacks for gatherings and chilly afternoons.
Ingredients
- Cooked sweet potato: 1 cup, mashed (about 1 medium)
- Dill pickles: 1/2 cup, finely chopped and well-drained
- Eggs: 2 large
- Olive oil or unsalted butter: 1/3 cup, melted
- Whole milk or plant-based milk: 1/2 cup, unsweetened
- 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
- Prepare pan:
- 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 flour, baking powder, baking soda, salt, and black pepper. Stir in dill and cheese if using.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, olive oil or melted butter, milk, and pickle juice until well combined.
- Combine with vegetables:
- Add mashed sweet potato and chopped pickles to wet ingredients. Mix until smooth.
- Combine wet and dry:
- Pour wet ingredients into dry ingredients. Stir gently until just combined, do not overmix.
- Fill muffin tin:
- Drop batter into prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake for 20–22 minutes, until golden and a toothpick inserted in center comes out clean.
- Cool:
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Save My family enjoys these muffins fresh out of the oven with a bowl of soup on rainy days—even the kids ask for seconds.
Required Tools
Muffin tin, mixing bowls, whisk, spoon or ice cream scoop, and wire rack all help make the process quick and easy.
Allergen Information
Contains wheat (gluten), eggs, and dairy if cheese or dairy milk is used. Dairy-free option available by omitting cheese and using plant-based milk.
Nutritional Information
Each muffin (with cheese) provides about 150 calories, 7 g total fat, 19 g carbohydrates, and 4 g protein.
Save Serve these muffins warm or at room temperature. Enjoy with soup, salad, or as a flavorful snack any time.
Recipe Help & FAQs
- → Can I use canned sweet potato?
Yes, canned sweet potato works well—just drain and mash it before mixing with wet ingredients.
- → Is fresh dill necessary?
Fresh dill adds brightness, but you can substitute dried dill for a similar flavor profile.
- → How do I make these muffins dairy-free?
Replace dairy milk with plant-based milk and omit cheese for a delicious dairy-free version.
- → What’s the best way to add extra tang?
Sprinkle coarse salt and chopped dill on top before baking for added flavor and tang.
- → How do I store leftover muffins?
Keep muffins in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → What pairs well with these muffins?
Serve them with hearty soups, fresh salads, or enjoy warm as a savory breakfast.