The Pioneer Woman Tasty Kitchen
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Pretzel Muffins with Chocolate Chips

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Level: Intermediate

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Description

Sweet and salty all in one!

Ingredients

  • FOR THE STREUSEL:
  • ½ cups All-purpose Flour
  • ⅓ cups Sugar
  • ¼ cups Ground Pretzels, Ground Into Small Pieces, But Not Too Fine
  • ¼ cups Broken Pretzels
  • ¼ teaspoons Cinnamon
  • 6 Tablespoons Unsalted Butter
  • FOR THE MUFFINS:
  • 1 cup All-purpose Flour
  • 1 cup Ground Pretzels
  • ½ cups Mini Semi-sweet Chocolate Chips
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • 1 cup Whole Milk
  • ⅔ cups Sugar
  • 2 whole Eggs
  • ¼ cups Canola Oil
  • 4 Tablespoons Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • Pretzel Salt Or Coarse Salt For Garnish

Preparation

Preheat oven to 400 F. Line a 12-cup standard size muffin pan with liners. Set aside.

For the streusel: In a medium sized bowl combine flour, sugar, ground and broken pretzels and cinnamon. Stir butter into the dry mixture, cover and chill.

For the muffins: Whisk flour, pretzels, chocolate chips, baking powder, salt and cinnamon in a medium bowl. Set aside.

In a small bowl, whisk milk and sugar until the sugar dissolves. Add eggs, oil, butter and vanilla; stir until combined. Then stir this into the flour mixture. Let the batter sit for 2 minutes, then divide among muffins cups.

Squeeze streusel into small clumps and top muffins with it. Then sprinkle with coarse salt.

Bake muffins until a toothpick inserted in the center of a muffin comes out clean, 17 to 19 minutes. Remove pan from oven and set it on a rack. Let muffins cool in pan for 10 minutes.

Recipe adapted from Cuisine at home, October 2013.

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