Save to Pinterest Bright, tangy lemon meets the salty crunch of pretzels in these fluffy pancake-inspired muffins—a delightful twist perfect for breakfast or brunch.
I first made these muffins for a weekend breakfast, and my family was immediately hooked. The burst of citrus with the salty pretzel topping makes each bite completely irresistible.
Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Finely crushed pretzels: 1/4 cup (30 g) plus extra for topping
- Granulated sugar: 2 tbsp
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Buttermilk: 1 cup (240 ml)
- Large eggs: 2
- Unsalted butter, melted and cooled: 1/4 cup (60 ml)
- Vanilla extract: 2 tsp
- Fresh lemon juice: 2 tbsp
- Lemon zest: 2 tsp
- Coarse chopped pretzels (for topping): 2 tbsp
- Demerara or turbinado sugar (for topping): 1 tbsp
- Melted butter (optional, for topping): 1 tbsp
Instructions
- Prep Muffin Tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, crushed pretzels, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk buttermilk, eggs, melted butter, vanilla, lemon juice, and lemon zest until well combined.
- Mix Batter:
- Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix—a few lumps are fine.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups (they should be about 2/3 full).
- Add Toppings:
- Sprinkle each muffin with chopped pretzels and demerara sugar. If desired, drizzle with a little melted butter for extra crunch.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
- Cool Muffins:
- Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest We love making a batch of these together on quiet weekends. My kids enjoy sprinkling the pretzel topping, and these muffins always disappear fast!
Required Tools
Muffin tin (12-cup), mixing bowls, whisk, measuring cups and spoons, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk, and possibly tree nuts if pretzels are made in facilities processing nuts.
Nutritional Information (per muffin)
Calories: 160, Total Fat: 5 g, Carbohydrates: 25 g, Protein: 4 g
Save to Pinterest Enjoy these muffins warm for the freshest flavor—they're perfect with a drizzle of honey or maple syrup!
Recipe FAQs
- → Can I substitute Greek yogurt for buttermilk?
Yes, use Greek yogurt thinned with a little milk for similar moisture and tang.
- → How do I avoid dense muffins?
Gently mix the batter just until combined; overmixing can make them tough.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Double-check pretzel labels to confirm.
- → Can I add more lemon flavor?
Boost zesty notes with an extra 1/2 teaspoon lemon extract if desired.
- → What are serving suggestions?
Serve warm with berries, honey, or maple syrup alongside a cup of tea or coffee.
- → Are there allergy concerns?
Contains wheat, eggs, and milk. Confirm pretzel and dairy ingredients if sensitive to allergens.