Tangy muffins with buffalo, ranch, and creamy cheese, topped with buttery pretzel crunch—a crowd-pleasing treat.
# 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 (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder until fully blended.
03 - Beat cream cheese in a large bowl until smooth. Incorporate eggs, buttermilk, sour cream, melted butter, buffalo wing sauce, and ranch seasoning; mix until uniform.
04 - Gently fold the dry ingredients into the wet mixture just until no streaks remain, avoiding overmixing.
05 - Fold shredded cheddar cheese into the batter, distributing evenly.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full.
07 - In a small bowl, combine crushed pretzels and 2 tablespoons melted butter. Sprinkle topping evenly over each muffin.
08 - Bake for 18 to 22 minutes until golden and a toothpick inserted into the center comes out clean.
09 - Cool muffins in pan for 5 minutes, then transfer to a wire rack. Garnish with chopped chives if desired and serve warm.
