Pretzel Chocolate Chip Muffins

Pretzel Chocolate Chip Muffins puts ground pretzels, broken pretzels and ground cinnamon at the center of a muffin recipe and finishes in about 40 minutes, enough for 12 muffins.

• Yield 12 muffins
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

Streusel

• ½ cup ( 71 g ) all-purpose flour
• ⅓ cup ( 71 g ) granulated sugar
• ¼ cup ground pretzels
• ¼ cup broken pretzels
• ¼ teaspoon ground cinnamon
• 6 tablespoons ( 85 g ) salted butter , melted

Muffins

• 1 cup ( 142 g ) all-purpose flour
• 1 cup ground pretzels
• ⅔ cup ( 113 g ) mini semisweet chocolate chips
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup milk
• ⅔ cup ( 141 g ) granulated sugar
• 2 large eggs
• ¼ cup canola oil
• 4 tablespoons ( 56 g ) salted butter , melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 400 degrees F. Line a muffin tin (12-cup) with muffin liners or coat the muffin cups with nonstick cooking spray.
2. For the streusel, in a medium bowl, stir together the flour, sugar, ground pretzels, broken pretzels and cinnamon. Stir in the melted butter. Cover and chill the mixture while you make the muffin batter.
3. For the muffins, in a large bowl, whisk together the flour, ground pretzels, chocolate chips, baking powder, salt and cinnamon.
4. In a large liquid measuring cup or medium bowl, whisk together the milk, sugar, eggs, oil, butter and vanilla. Mix well. Stir the wet ingredients into the dry ingredients, stirring only until just incorporated (so the muffins are light and fluffy).
5. Let the batter sit for 2-3 minutes. Divide the batter evenly among the 12 muffin cups. Squeeze the chilled streusel into little clumps and top each muffin with a good smothering of streusel. This is fairly messy; don't worry, it's worth it. You may not use all the streusel but most of it should get piled high on top of the muffins.
6. Bake the muffins for 15-20 minutes until a toothpick inserted in the center comes out clean without any wet batter. Let the muffins cool for about 10 minutes in the pan before removing them to a wire rack to cool completely. Try not to eat them all in one sitting.

Let the center settle before you cut it, or the slices will slump.