Tangy muffins with buffalo, ranch, cream cheese, plus crunchy pretzel topping. Easy, savory, crowd-pleasing snack.
# 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 Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder in a medium mixing bowl.
03 - In a separate large bowl, beat softened cream cheese until smooth. Incorporate eggs, buttermilk, sour cream, melted butter, buffalo wing sauce, and ranch seasoning, mixing until homogenous.
04 - Fold the dry mixture into the wet ingredients gently until just combined, avoiding overmixing.
05 - Carefully fold shredded cheddar cheese into the batter.
06 - Distribute the batter evenly among the prepared muffin cups.
07 - In a small bowl, blend crushed pretzels with melted butter. Sprinkle mixture generously atop each muffin.
08 - Bake 18 to 22 minutes until muffins are golden and a toothpick inserted at the center emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack and garnish with chopped chives if desired. Serve warm.
