The prep is simple—mix, scoop, bake—but the flavor hits like you brought a whole deli to camp. Dill Pickle Cheddar Snack Muffins come out of the Dutch oven with browned edges and a tender center, smelling like sharp cheddar and warm dill, with little bursts of briny crunch in every bite.
You can stir the batter together at home and stash it in a lidded container, then spoon it into a muffin pan once the coals are settled. With steady top-and-bottom heat, the muffins bake evenly without babysitting an oven dial, and the pickles help keep them pleasantly moist even after they cool.
Pack a couple for the drive to the trailhead, snack on one while the percolator does its thing, or tuck them into a lunch kit for a mid-hike break. They hold up without crumbling, taste great at room temp, and cleanup stays easy—one bowl, one pan, and the Dutch oven doing the heavy lifting.
Dill Pickle Cheddar Snack Muffins
Equipment
- Dutch oven with lid
- Mixing bowl
- Muffin liners or parchment
- Spoon
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup shredded cheddar cheese
- 1/2 cup chopped dill pickles
- 2 tablespoons fresh dill chopped
- 2 tablespoons pickle juice
- 2 eggs
- 1/2 cup milk
- 1/4 cup unsalted butter melted
Instructions
- Mix flour, baking powder, baking soda, salt, cheese, pickles, and dill in a bowl.
- In another bowl, whisk eggs, milk, butter, and pickle juice.
- Combine wet and dry ingredients. Stir gently until just mixed.
- Fill muffin liners or parchment cups and place in Dutch oven. Cover and bake over medium coals for 18-20 minutes, rotating for even heat, until golden and set.
- Cool slightly before serving.