Pin It Savory, tangy muffins packed with zesty Buffalo sauce, ranch seasoning, and crunchy pretzel pieces make these Buffalo Ranch Pretzel Drop Muffin Pops a fun and flavorful snack or appetizer option for any gathering.
The first time I baked these muffin pops, my friends could not stop talking about their tasty kick and crunchy texture. Making them on sticks added a playful twist that had both kids and adults reaching for more.
Ingredients
- Dry Ingredients: 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup small salted pretzel pieces
- Wet Ingredients: 2 large eggs, 1 cup buttermilk, ¼ cup unsalted butter (melted), ¼ cup Buffalo wing sauce, 1 packet (1 oz) dry ranch seasoning mix
- Cheese: 1 cup shredded sharp cheddar cheese
- Garnish (optional): ¼ cup finely chopped chives, extra pretzel pieces for topping
Instructions
- Prep Oven and Tin:
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, and salt in a large bowl. Stir in pretzel pieces and cheddar cheese.
- Combine Wet Ingredients:
- Beat eggs, then whisk in buttermilk, melted butter, Buffalo sauce, and ranch seasoning mix until blended.
- Make Batter:
- Add wet mixture to dry and mix gently until just combined. Do not overmix.
- Fill Muffin Cups:
- Drop batter into muffin cups, filling about ¾ full. If making pops, insert lollipop stick or skewer into each center.
- Add Toppings:
- Sprinkle with extra pretzel pieces and chives, if using.
- Bake:
- Bake 18–20 minutes or until golden and a toothpick inserted in center comes out clean.
- Cool and Serve:
- Cool 5 minutes in pan, then transfer to wire rack. Enjoy warm or at room temperature.
Pin It These muffins are always a hit during our family game nights—everyone loves pulling apart their own cheesy pretzel pop and dipping it in dressing.
Serving Ideas
Serve with ranch or blue cheese dressing for dipping, or pair with fresh vegetables for extra crunch.
Variations
For extra heat, add a pinch of cayenne or swap cheddar for pepper jack cheese. Use gluten-free pretzels for a wheat-free version.
Storage
Keep leftovers in an airtight container at room temperature for up to two days, or refrigerate for four days. Reheat briefly in the oven for best texture.
Pin It Make these muffin pops for your next party or snack craving—they’re ready fast and are always a crowd pleaser.
Recipe Questions & Answers
- → How do I achieve the best pretzel crunch in muffin pops?
Fold pretzel pieces into the batter right before baking, and add extra pieces on top for added crunchiness.
- → Can I make these without sticks?
Yes, simply bake the muffins in a lined tin and skip the lollipop sticks; they’re still easy to serve and eat.
- → Which cheese works best for this snack?
Sharp cheddar adds tang and depth, but pepper jack can be substituted for spicier flavor.
- → Is there a dipping sauce that pairs well?
Serve warm pops with ranch or blue cheese dressing to complement the savory flavors and add creaminess.
- → Are there gluten-free alternatives for pretzels?
Use store-bought gluten-free pretzels if dietary preferences require; check all labels for allergens.
- → What makes these muffin pops vegetarian?
All ingredients are plant-based except for dairy and eggs, making them suitable for lacto-vegetarian diets.