Description
The irresistible combination of buffalo wing sauce and creamy ranch in a fluffy pretzel muffin makes this Buffalo Ranch Cream Cheese Pretzel recipe a true crowd-pleaser.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup buttermilk
- 1/2 cup sour cream
- 4 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1/4 cup buffalo wing sauce
- 2 tablespoons ranch seasoning powder
- 3/4 cup crushed pretzels
- 2 tablespoons melted butter
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in eggs, buttermilk, sour cream, melted butter, buffalo wing sauce, and ranch seasoning, mixing until homogeneous.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in shredded cheddar cheese and distribute batter among muffin cups, filling each about 2/3 full.
- Mix crushed pretzels with melted butter and sprinkle on top of each muffin.
- Bake for 18 to 22 minutes until golden brown and a toothpick comes out clean. Allow to cool for 5 minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for a few days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Appetizer
Nutrition
- Calories: 220 kcal
- Sodium: 270 mg
- Protein: 6 g