Pin Fluffy, savory biscuit muffins with a tangy kick of buffalo sauce, creamy ranch, and crunchy dill pickles—perfect for snacking, brunch, or game day.
I first baked these for a weekend game day, and they disappeared fast: even pickle skeptics loved the fluffy, flavorful bites packed in each muffin.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: ½ tsp
- Garlic powder: 1 tsp
- Onion powder: ½ tsp
- Dried dill: 1 tsp
- Salt: 1 tsp
- Ground black pepper: ½ tsp
- Unsalted butter, cold and cubed: ½ cup (115 g)
- Buttermilk, cold: 1 cup (240 ml)
- Large egg: 1
- Buffalo sauce: ½ cup (120 ml)
- Ranch dressing: ½ cup (120 ml)
- Shredded cheddar cheese: 1 cup (110 g)
- Diced dill pickles, well-drained: ½ cup (90 g)
- Chopped fresh chives (optional): 2 tbsp
- Melted butter (for topping): 2 tbsp
- Buffalo sauce (for topping): 1 tbsp
- Chopped dill pickles (for topping): 1 tbsp
- Chopped chives (optional, for topping): 1 tbsp
Instructions
- Prep Muffin Tin:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, dried dill, salt and black pepper.
- Add Butter:
- Add cold, cubed butter and cut in with a pastry blender or fork until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk together buttermilk, egg, buffalo sauce, and ranch dressing.
- Make Batter:
- Pour wet ingredients into dry ingredients. Add cheddar cheese, diced dill pickles and chives. Gently fold until just combined; do not overmix.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake:
- Bake for 16–18 minutes or until golden and a toothpick inserted in the center comes out clean.
- Mix Topping:
- While muffins bake, mix melted butter and buffalo sauce for topping.
- Finish Muffins:
- Remove muffins from oven. Immediately brush tops with buffalo butter mixture and sprinkle with extra chopped pickles and chives, if desired.
- Serve:
- Let cool slightly before serving.
Pin My kids love helping sprinkle extra pickles and chives on top. Bringing them to the table still warm brings big smiles all around.
Required Tools
Mixing bowls, whisk, pastry blender or fork, muffin tin, pastry brush, spatula.
Allergen Information
Contains wheat (gluten), milk (dairy), and egg. Ranch and buffalo sauce may contain egg, dairy, or soy; check your ingredient labels.
Nutritional Information
Per muffin: Calories 220, Total Fat 13 g, Carbohydrates 19 g, Protein 5 g.
Pin Enjoy these tangy, savory muffins fresh and warm. They make every snack, brunch, or game day memorable!
Recipe Q&A
- → How spicy are these muffins?
These muffins have a mild to moderate spicy kick from the buffalo sauce. Reduce or choose a mild buffalo sauce for less heat.
- → Can I substitute the cheese?
Yes, you can use mozzarella or Monterey Jack instead of cheddar for a different flavor or texture.
- → Are these muffins vegetarian?
Yes, all ingredients listed are vegetarian. Always check the ranch and buffalo sauce labels for any animal-derived additives.
- → Do the muffins stay moist?
With buttermilk and ranch dressing, these muffins remain tender and moist. Avoid overbaking to preserve texture.
- → What can I serve with these muffins?
They are excellent with soups, chili, for brunch spreads, or served warm with extra ranch dressing on the side.
- → Can I prepare the batter ahead?
For best results, bake immediately after mixing. Preparing ahead may affect rise and fluffiness.