Save Savory, tangy muffins bursting with spicy buffalo flavor, creamy ranch and cream cheese, finished with a crunchy pretzel topping—a perfect game-day snack or party treat.
I first brought these muffins to a neighborhood party and people kept asking for the recipe—everyone loved the spicy kick combined with the soft center and crunchy pretzel topping.
Ingredients
- Dairy: 8 oz (225 g) cream cheese, softened, 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) sour cream, 4 tbsp (60 g) unsalted butter, melted, 1 cup (115 g) shredded cheddar cheese
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder
- Wet Ingredients: 2 large eggs
- Flavors: 1/4 cup (60 ml) buffalo wing sauce, 2 tbsp ranch seasoning powder
- Topping: 3/4 cup (50 g) crushed pretzels, 2 tbsp (30 g) melted butter, 1 tbsp chopped chives (optional)
Instructions
- Prep Muffin Tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- Mix Wet Ingredients:
- In a large bowl, beat cream cheese until smooth. Add eggs, buttermilk, sour cream, melted butter, buffalo sauce, and ranch seasoning. Mix until well combined.
- Combine:
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add Cheese:
- Gently fold in shredded cheddar cheese.
- Fill Muffin Cups:
- Divide batter evenly among the muffin cups.
- Prepare Topping:
- In a small bowl, combine crushed pretzels with 2 tbsp melted butter. Sprinkle generously over each muffin.
- Bake:
- Bake 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Cool in pan 5 minutes, then transfer to a wire rack. Garnish with chopped chives, if desired. Serve warm.
Save My kids love helping crush the pretzels for topping and it's a fun family activity to make these muffins together before big games.
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, wire rack
Allergen Information
Contains milk (cheese, cream cheese, buttermilk, sour cream, butter), wheat (flour, pretzels), eggs. May contain soy; check pretzel and ranch seasoning labels. Always double-check ingredient labels for allergens.
Nutritional Information
Per muffin: 260 calories, 15 g total fat, 23 g carbohydrates, 6 g protein
Save Make these easy muffins ahead for game day—they taste amazing warm and are just as delicious reheated!
Kitchen Questions
- → Can I make these muffins spicier?
Absolutely! Add a pinch of cayenne pepper or use extra buffalo wing sauce for more heat.
- → What cheese can be used besides cheddar?
Swap cheddar for blue cheese for a tangier, robust flavor profile.
- → How do I get the topping extra crunchy?
Coat crushed pretzels in melted butter before sprinkling for added crispness after baking.
- → Are these suitable for vegetarian diets?
Yes, all ingredients are vegetarian-friendly. Check labels on ranch seasoning for added assurance.
- → What drinks pair well with these muffins?
A cold lager or a pale ale complements the savory and tangy notes beautifully.
- → How can leftovers be stored and reheated?
Place in an airtight container and gently reheat in the oven to restore their warmth and texture.
- → What allergens should I watch for?
These contain milk, eggs, wheat, and may contain soy—check all ingredient labels carefully.