Savory, spicy muffins with ranch, cream cheese and pretzel topping. Bold flavors made easy for parties or snacking.
# What You'll Need:
→ 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 oven to 375°F. Line a standard 12-cup muffin pan with paper liners or grease thoroughly.
02 - Whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder in a medium bowl until well combined.
03 - In a large bowl, beat the cream cheese until smooth. Add eggs, buttermilk, sour cream, melted butter, buffalo wing sauce, and ranch seasoning. Mix until the batter is evenly blended.
04 - Fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to maintain tenderness.
05 - Gently fold in the shredded cheddar cheese until distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups.
07 - Stir together crushed pretzels with melted butter in a small bowl. Sprinkle topping generously over each muffin.
08 - Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center emerges clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Garnish with chopped chives if desired and serve warm.
