# What You'll Need:
→ Dairy
01 - 4 ounces cream cheese, softened
02 - 1/2 cup whole milk
03 - 1/4 cup unsalted butter, melted
04 - 2 large eggs
→ Vegetables & Pickles
05 - 2/3 cup finely chopped dill pickles
06 - 2 tablespoons dill pickle juice
07 - 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
→ Dry Ingredients
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Cheese
15 - 1/2 cup shredded sharp cheddar cheese
→ Topping
16 - 1/2 cup crushed pretzels
17 - 1 tablespoon melted butter
# Method:
01 - Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, garlic powder, onion powder, salt, and ground black pepper.
03 - In a separate bowl, beat eggs, then blend in milk, melted butter, softened cream cheese, dill pickle juice, and dill until smooth.
04 - Fold the wet ingredients into the dry mix until just combined; avoid overmixing to retain tenderness.
05 - Gently fold in chopped dill pickles, shredded cheddar cheese, and fresh dill.
06 - Distribute the batter evenly into the prepared muffin tin, filling each cup.
07 - In a small bowl, toss crushed pretzels with one tablespoon melted butter. Generously sprinkle over the tops of each muffin.
08 - Bake for 20 to 22 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the pan for five minutes, then transfer to a wire rack to cool completely before serving.
