Tangy lemon, crunchy pretzels, and pancake flavors blend for a delightful, fluffy muffin breakfast or snack.
# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup finely crushed pretzels, plus extra for topping
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup buttermilk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 2 teaspoons vanilla extract
11 - 2 tablespoons fresh lemon juice
12 - 2 teaspoons lemon zest
→ Topping
13 - 2 tablespoons coarse chopped pretzels
14 - 1 tablespoon demerara or turbinado sugar
15 - 1 tablespoon melted butter (optional)
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together all-purpose flour, crushed pretzels, granulated sugar, baking powder, baking soda, and fine sea salt.
03 - In a separate bowl, whisk buttermilk, eggs, melted unsalted butter, vanilla extract, fresh lemon juice, and lemon zest until homogeneous.
04 - Pour wet mixture into dry ingredients and stir gently just until combined; avoid overmixing, some small lumps should remain.
05 - Divide batter evenly among muffin cups until approximately two-thirds full. Sprinkle tops with chopped pretzels and demerara sugar; drizzle with melted butter if desired.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean and tops are golden.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
