Buffalo, ranch, cheddar, and pretzel blend, making bite-sized pops perfect for snacking or entertaining.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup salted pretzel pieces, small
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup buttermilk
08 - ¼ cup unsalted butter, melted
09 - ¼ cup Buffalo wing sauce
10 - 1 packet dry ranch seasoning mix (1 ounce)
→ Cheese
11 - 1 cup sharp cheddar cheese, shredded
→ Garnish (optional)
12 - ¼ cup chives, finely chopped
13 - Extra pretzel pieces
# Cooking Steps:
01 - Set oven to 375°F. Prepare a muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, blend flour, baking powder, baking soda, and salt. Fold in pretzel pieces and shredded cheddar cheese.
03 - In a separate bowl, beat eggs, then whisk in buttermilk, melted butter, Buffalo wing sauce, and ranch seasoning until smooth.
04 - Gently combine the wet mixture into the dry ingredients, stirring until just incorporated to avoid overmixing.
05 - Using a spoon or ice cream scoop, portion batter evenly into muffin cups, filling each about three-quarters full.
06 - For muffin pops, place a sturdy lollipop stick or food-safe wooden skewer into the center of each cup before baking.
07 - Sprinkle extra pretzel pieces and chopped chives over each muffin if desired.
08 - Transfer to oven and bake for 18 to 20 minutes, or until golden. Check doneness with a toothpick inserted in the center; it should come out clean.
09 - Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack and serve warm or at room temperature.
