Tangy Buffalo muffins feature ranch, cheddar, and pretzel crunch. A playful, savory snack for easy gatherings.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup small salted pretzel pieces
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup buttermilk
08 - 1/4 cup unsalted butter, melted
09 - 1/4 cup Buffalo wing sauce
10 - 1 ounce dry ranch seasoning mix
→ Cheese
11 - 1 cup shredded sharp cheddar cheese
→ Garnish (optional)
12 - 1/4 cup finely chopped chives
13 - Extra pretzel pieces for topping
# How to Make It:
01 - Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, gently whisk together the flour, baking powder, baking soda, and salt. Blend in the pretzel pieces and shredded cheddar cheese until evenly distributed.
03 - In a separate bowl, beat the eggs. Add buttermilk, melted butter, Buffalo wing sauce, and ranch seasoning; whisk until well combined.
04 - Pour wet ingredients over the dry mixture and stir gently just until no streaks of flour remain. Avoid overmixing to ensure a tender bite.
05 - Spoon or scoop batter evenly into muffin tin, filling each cavity about three-quarters full.
06 - If preparing as pops, insert a lollipop stick or food-safe wooden skewer upright into the center of each batter portion before baking.
07 - Sprinkle additional pretzel pieces and chopped chives on top for garnish, as desired.
08 - Transfer pan to oven and bake for 18 to 20 minutes, or until golden and a toothpick inserted into the center emerges clean.
09 - Cool muffins in pan for five minutes. Move to a wire rack to finish cooling. Serve warm or at room temperature.
