Muffins featuring buffalo, ranch, cream cheese, and pretzel crunch. Ideal for gatherings and snack moments.
# Components:
→ Dairy
01 - 8 ounces cream cheese, softened
02 - 1 cup buttermilk
03 - 1/2 cup sour cream
04 - 4 tablespoons unsalted butter, melted
05 - 1 cup shredded cheddar cheese
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
→ Wet Ingredients
12 - 2 large eggs
→ Flavors
13 - 1/4 cup buffalo wing sauce
14 - 2 tablespoons ranch seasoning powder
→ Topping
15 - 3/4 cup crushed pretzels
16 - 2 tablespoons melted butter
17 - 1 tablespoon chopped chives (optional)
# Method:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together flour, baking powder, baking soda, salt, garlic powder, and onion powder in a medium mixing bowl.
03 - Beat cream cheese with an electric mixer until smooth in a large bowl. Incorporate eggs, buttermilk, sour cream, melted butter, buffalo sauce, and ranch seasoning, mixing until completely blended.
04 - Fold the dry mixture into the creamy base just until no visible flour remains. Do not overmix.
05 - Gently fold in shredded cheddar cheese until evenly distributed throughout the batter.
06 - Portion batter evenly into prepared muffin cups.
07 - Stir together crushed pretzels and melted butter. Sprinkle each muffin generously with pretzel mixture.
08 - Bake for 18 to 22 minutes, until golden brown and a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Garnish with chopped chives if desired and serve warm.
