Save Savory muffins filled with tender BBQ pulled pork and tangy pickles make for a unique and fun appetizer or snack that will surprise your guests.
When I first tested these muffins at a weekend BBQ, everyone kept asking for the recipe. They disappeared fast, and I knew I had found my new go-to snack for gatherings.
Ingredients
- Pulled Pork: 2 cups cooked pulled pork (store-bought or homemade); 1/2 cup BBQ sauce (your favorite variety)
- Muffin Batter: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp smoked paprika; 1/4 tsp black pepper; 2 large eggs; 1 cup buttermilk; 1/3 cup vegetable oil; 1/2 cup shredded cheddar cheese
- Pickle Filling: 1/2 cup finely chopped dill pickles
- Topping (optional): 1/4 cup shredded cheddar cheese; 2 tbsp thinly sliced pickles
Instructions
- Prep Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- Mix Pulled Pork:
- In a bowl, mix the pulled pork with BBQ sauce until evenly coated.
- Combine Dry Ingredients:
- Whisk together flour, baking powder, baking soda, salt, smoked paprika, and black pepper in a large bowl.
- Combine Wet Ingredients:
- Beat the eggs in another bowl, then mix in buttermilk and vegetable oil.
- Combine Batter:
- Add wet ingredients to the dry ingredients, stirring just until combined (do not overmix).
- Add Cheddar & Pickles:
- Fold in the shredded cheddar cheese and chopped pickles.
- Fill Muffin Cups:
- Fill each muffin cup halfway with batter, then spoon about 1 heaping tablespoon of BBQ pulled pork onto the center of each. Cover with the remaining batter, ensuring the pork is enclosed.
- Add Toppings:
- Sprinkle tops with additional cheddar cheese and sliced pickles if desired.
- Bake:
- Bake for 22–25 minutes, or until muffins are golden and a toothpick inserted into the edge comes out clean.
- Cool & Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Save My kids love helping to sprinkle the cheese and arrange the pickle slices. It turns our kitchen into a happy family zone and gives everyone a small role in making snack time special.
Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, spoon or scoop, wire rack.
Allergen Information
Contains wheat, eggs, milk. May contain soy depending on BBQ sauce; always check labels.
Nutritional Information
Each muffin is about 240 calories with 11g fat, 24g carbs, and 10g protein.
Save Enjoy these muffins straight from the oven or pack for a flavorful picnic snack. They pair perfectly with your favorite BBQ sauce for dipping!
Kitchen Tips & Answers
- → Can I use store-bought pulled pork?
Yes, store-bought pulled pork saves prep time and works well with your favorite BBQ sauce.
- → How do I prevent dense muffins?
Avoid overmixing the batter; stir just until ingredients are combined for a tender crumb.
- → Can I make these gluten-free?
Substitute the all-purpose flour with a gluten-free blend, checking other ingredients for allergens.
- → What cheese pairs best?
Shredded cheddar gives great flavor and melt; experiment with Monterey Jack or gouda if preferred.
- → How should I serve these muffins?
Serve warm or at room temperature as appetizers or snacks. Pair with BBQ sauce or a crisp beer.
- → Can I add jalapeños for spice?
Yes, chopped jalapeños can be folded into the batter for added heat and flavor complexity.