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 first made these Buffalo Ranch Cream Cheese Pretzel Muffins for a football party and they vanished before halftime. Everyone loved the buttery pretzel crunch paired with the rich, cheesy interior. They quickly became a go-to for 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
- 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)
- Melted butter for topping: 2 tbsp (30 g)
- Chopped chives (optional): 1 tbsp
Instructions
- Prepare oven and tin:
- 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 base:
- 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.
- Portion batter:
- Divide batter evenly among the muffin cups.
- Top with pretzels:
- 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.
- Cool and garnish:
- Cool in pan 5 minutes, then transfer to a wire rack. Garnish with chopped chives, if desired. Serve warm.
Save My family looks forward to these muffins whenever a game or movie night rolls around. Even the picky eaters grab more than one, making them a favorite snack to share.
Serving Suggestions
These muffins make a delicious addition to appetizer platters and pair well with crisp, cold lager or pale ale. Serve them with ranch dip for extra tang.
Allergen Information
This recipe contains milk, wheat, and eggs. Check pretzel and ranch seasoning labels for possible soy. Always verify packaged ingredients for allergens.
Storage & Reheating
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently to restore their soft, savory texture.
Save With their rich flavor and crispy topping, these muffins will steal the spotlight at your next gathering. Enjoy them warm for the best experience.
Common Questions
- → Can I substitute blue cheese for cheddar?
Absolutely—using blue cheese gives a stronger, tangier flavor profile to these savory muffins.
- → How do I achieve a crunchy topping?
Mix crushed pretzels with melted butter, then sprinkle generously on the batter before baking for maximum crunch.
- → What makes these muffins tangy?
The tangy flavor comes from buffalo wing sauce, buttermilk, sour cream, and ranch seasoning incorporated into the batter.
- → Can I add extra heat?
Yes, add a pinch of cayenne pepper to the mix for a spicier kick.
- → What's the best way to serve them?
Serve warm, optionally garnished with fresh chives. They pair well with cold lagers or pale ales.
- → How do I store leftovers?
Store in an airtight container and reheat gently for best texture and taste.