Save Savory, tangy muffins packed with zesty Buffalo sauce, ranch seasoning, and crunchy pretzel pieces baked on sticks for a fun, snackable treat.
I first tried making these for a game night, and they vanished within minutes. They're always a hit with my friends, especially with extra ranch for dipping.
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Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Small salted pretzel pieces: 1 cup
- Large eggs: 2
- Buttermilk: 1 cup
- Unsalted butter, melted: ¼ cup
- Buffalo wing sauce: ¼ cup
- Dry ranch seasoning mix: 1 packet (1 oz)
- Shredded sharp cheddar cheese: 1 cup
- Finely chopped chives: ¼ cup (optional for garnish)
- Extra pretzel pieces: for topping (optional)
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Instructions
- Prepare muffin tin:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in pretzel pieces and cheddar cheese.
- Blend wet ingredients:
- In a separate bowl, beat eggs, then whisk in buttermilk, melted butter, Buffalo sauce, and ranch seasoning mix until combined.
- Combine mixtures:
- Add wet ingredients to dry ingredients and mix gently until just combined (do not overmix).
- Fill muffin cups:
- Using a large spoon or ice cream scoop, drop batter evenly into muffin cups, filling each about ¾ full.
- Add sticks (optional):
- If making pops, insert a sturdy lollipop stick or food-safe wooden skewer into the center of each muffin before baking.
- Toppings:
- Sprinkle extra pretzel pieces and chives on top if desired.
- Bake:
- Bake for 18–20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool and serve:
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Pin it My kids love helping to push in the sticks and sprinkle on the pretzel bits. It's a joyful kitchen moment together every time.
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Required Tools
Mixing bowls, muffin tin, measuring cups and spoons, whisk, spoon or ice cream scoop, optional lollipop sticks or skewers, wire rack
Allergen Information
Contains wheat (gluten), milk, and eggs. May contain soy if using certain pretzel brands. Always check ingredient labels if unsure.
Nutritional Information (per serving)
Calories: 185, Total Fat: 8 g, Carbohydrates: 22 g, Protein: 6 g
Pin it 
These muffin pops are always the talk of the party. Make extra ranch dip for the full experience!
Frequently Asked Questions
- → Can I omit the lollipop sticks?
Yes, you can bake the muffins without sticks and serve them as handheld bites.
- → What cheese works best?
Sharp cheddar offers rich flavor, but pepper jack or Monterey Jack add a spicy kick and smooth texture.
- → Is there a gluten-free alternative?
Use a gluten-free all-purpose flour blend and gluten-free pretzels for a similar texture.
- → How can I make them spicier?
Add a pinch of cayenne or extra hot sauce to the wet ingredients for more heat.
- → What dips pair well?
Try classic ranch, blue cheese dressing, or a creamy buffalo sauce for dipping.
- → Can I prepare ahead?
Bake muffin pops in advance and store in an airtight container. Serve warm or at room temperature.
- → Are these muffins vegetarian?
Yes, they use plant-based ingredients except for eggs and dairy, fitting a vegetarian diet.
