Description
Flamin Hot Pretzel Cookie Muffins are an exciting blend of sweet and spicy, combining the crunch of pretzels with the sweetness of chocolate and a kick from Flamin Hot seasoning.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon Flamin Hot seasoning, plus extra for topping
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup mini pretzels, roughly chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and Flamin Hot seasoning until evenly distributed.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar thoroughly. Incorporate eggs and vanilla extract, mixing until smooth.
- Gradually fold the dry mixture into the wet mixture, blending until just combined without overmixing.
- Gently fold chopped pretzels and chocolate chips into the batter.
- Distribute the batter evenly into the prepared muffin cups. Top each muffin with extra Flamin Hot seasoning and a few pretzel pieces.
- Bake for 16 to 18 minutes, until a toothpick inserted in the center emerges mostly clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure not to overmix the batter for a lighter texture.
- Can adjust the amount of Flamin Hot seasoning to your spice preference.
- Store muffins in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg