Tasty muffin pops blend Buffalo sauce, ranch, cheddar, and pretzel pieces for a fun, flavorful snack to share.
# 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
12 - 1/4 cup finely chopped chives
13 - Extra pretzel pieces for topping
# How to Make It:
01 - Preheat oven to 375°F. Line muffin tin with paper liners or grease well.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add pretzel pieces and cheddar cheese; stir until evenly distributed.
03 - In a separate bowl, beat eggs. Add buttermilk, melted butter, Buffalo sauce, and ranch seasoning mix. Whisk until fully incorporated.
04 - Pour wet ingredients into dry ingredients and gently fold, mixing just until combined. Do not overmix
05 - Drop batter evenly into muffin cups using a large spoon or ice cream scoop, filling each about three-quarters full.
06 - For muffin pops, insert a sturdy lollipop stick or food-safe wooden skewer into the center of each cup before baking.
07 - Top muffins with additional pretzel pieces and chopped chives, if desired.
08 - Transfer pan to oven and bake for 18 to 20 minutes, until golden and a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
