Save Fluffy, savory biscuit muffins with a tangy kick of buffalo sauce, creamy ranch, and crunchy dill pickles. Enjoy these easy-to-make treats for snacking, brunch, or game day.
I first made these muffin biscuits for a game night, and they disappeared from the table within minutes. Everyone loved the perfect blend of spicy, creamy, and tangy in every bite.
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
- For Topping - Melted butter: 2 tbsp
- For Topping - Buffalo sauce: 1 tbsp
- For Topping - Chopped dill pickles: 1 tbsp
- For Topping - Chopped chives (optional): 1 tbsp
Instructions
- Prep Oven:
- Preheat oven to 400°F (200°C). Line a standard 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.
- Cut in 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.
- Combine All:
- Pour the wet ingredients into the dry ingredients. Add cheddar cheese, diced dill pickles, and chives. Gently fold until just combined. Do not overmix.
- Fill Muffin Tin:
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake:
- Bake for 16–18 minutes, or until golden and a toothpick inserted comes out clean.
- Make Topping:
- While muffins bake, mix melted butter and buffalo sauce for topping.
- Top 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.
Save My kids love helping sprinkle the extra pickles on top. A warm muffin with a little extra ranch always makes our family brunch extra special.
Required Tools
Mixing bowls, whisk, pastry blender or fork, muffin tin, pastry brush, spatula
Allergen Information
Contains wheat (gluten), milk (dairy), and egg. Check ranch and buffalo sauce labels if allergies are a concern.
Nutritional Information (per muffin)
Calories: 220. Total Fat: 13 g. Carbohydrates: 19 g. Protein: 5 g.
Save Serve warm for the best texture and flavor. These muffins make any gathering a little more fun!
Recipe Questions & Answers
- → How spicy are these muffins?
The level of heat depends on the buffalo sauce used. For milder flavor, try a mild buffalo sauce or reduce the amount added.
- → Can I use a different kind of cheese?
Yes! Shredded mozzarella or Monterey Jack can be substituted for cheddar cheese for a different taste and texture.
- → Is buttermilk necessary?
Buttermilk gives the muffins a tender crumb and slight tang. If needed, whole milk with a splash of vinegar can replace it.
- → Can I make these muffins ahead?
Absolutely. Bake in advance and store in an airtight container. Reheat lightly for best texture before serving.
- → What pairs well with these muffins?
Great as a side for soup, chili, or enjoyed as a snack. Try serving with extra ranch or your favorite dip.