Save Savory, tangy muffins bursting with spicy buffalo flavor, creamy ranch and cream cheese, finished with a crunchy pretzel topping—a perfect game-day snack or party treat.
I created these pretzel muffins for a friend's football party and they became the star of the snack spread. The combo of spicy buffalo, cool ranch, and crunchy pretzel is always a hit when I bring them along to gatherings.
Ingredients
- Cream cheese: 8 oz (225 g), softened
- Buttermilk: 1 cup (240 ml)
- Sour cream: 1/2 cup (120 ml)
- Unsalted butter: 4 tbsp (60 g), melted (plus 2 tbsp for topping)
- Shredded cheddar cheese: 1 cup (115 g)
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Eggs: 2 large
- Buffalo wing sauce: 1/4 cup (60 ml)
- Ranch seasoning powder: 2 tbsp
- Crushed pretzels: 3/4 cup (50 g)
- Chopped chives: 1 tbsp (optional)
Instructions
- Prep oven and pan:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- Blend wet ingredients:
- In a large bowl, beat cream cheese until smooth. Add eggs, buttermilk, sour cream, melted butter, buffalo sauce, and ranch seasoning. Mix until well combined.
- Combine mixtures:
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add cheese:
- Gently fold in shredded cheddar cheese.
- Fill muffin tin:
- Divide batter evenly among the muffin cups.
- Topping:
- In a small bowl, combine crushed pretzels with 2 tbsp melted butter. Sprinkle generously over each muffin.
- Bake:
- Bake 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
- Finishing:
- Cool in pan 5 minutes, then transfer to a wire rack. Garnish with chopped chives, if desired. Serve warm.
Save My nephew always requests these spicy, cheesy muffins for movie nights—they disappear in minutes and everyone ends up asking for the recipe!
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, wire rack
Allergen Information
Contains: milk, wheat, eggs. May contain soy. Double-check label details for allergens.
Nutritional Information
Per muffin: 260 calories, 15 g fat, 23 g carbohydrates, 6 g protein
Save Enjoy these muffins fresh from the oven for the ultimate experience, or reheat gently for delicious leftovers. They're perfect for sharing at any celebration!
Common Questions
- → Can I make these muffins spicier?
Yes, add a pinch of cayenne pepper to boost the heat without altering the texture or flavor balance.
- → What cheese works best for these muffins?
Cheddar provides a sharp flavor, but blue cheese can be substituted for a bolder, tangier taste.
- → How should leftovers be stored?
Keep muffins in an airtight container. Reheat briefly in the oven or microwave to restore softness.
- → Can I use regular pretzels instead of the crushed topping?
Crushed pretzels are preferable for an even crunch but you can experiment with chopped pretzel bites.
- → Are these muffins suitable for vegetarians?
Yes, they are vegetarian-friendly, provided all ingredients, especially ranch seasoning, suit your dietary needs.
- → What drinks pair well with these muffins?
A crisp lager or pale ale complements the tangy, savory flavors especially well at gatherings or parties.