Save Soft, tender muffins with a hint of brown sugar, topped with a sweet maple glaze and crunchy pretzel pieces—a delightful sweet-and-salty treat perfect for breakfast or snack.
I first made these maple glazed pretzel cake muffins for a weekend brunch and they quickly became a favorite treat in our home. The unique contrast of the soft muffin base with crunchy pretzel topping always brings smiles around the table.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Crushed salted pretzels: 1/2 cup (60 g) (plus extra for topping)
- Unsalted butter: 1/2 cup (115 g), melted and cooled
- Light brown sugar: 2/3 cup (135 g), packed
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Whole milk: 2/3 cup (160 ml)
- Pure maple syrup: 1/4 cup (60 ml)
- Powdered sugar: 1 cup (120 g), sifted
- Pure maple syrup (for glaze): 3 tbsp
- Milk (for glaze): 1-2 tbsp (as needed for consistency)
- Pinch of salt (for glaze):
- Additional crushed salted pretzels:
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1/2 cup crushed pretzels.
- Mix wet ingredients:
- In a separate bowl, whisk melted butter with brown sugar until smooth. Add eggs and vanilla extract, mixing well.
- Combine:
- Stir in milk and maple syrup until fully combined.
- Finish batter:
- Add wet ingredients to dry ingredients and mix gently until just combined (do not overmix).
- Fill tins:
- Divide the batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make glaze:
- Whisk powdered sugar with maple syrup and a pinch of salt. Add milk as needed to achieve a thick but pourable consistency.
- Glaze & topping:
- Drizzle glaze over cooled muffins and sprinkle immediately with additional crushed pretzels. Allow glaze to set before serving.
Save These muffins are always a hit for family breakfast gatherings. The little ones love helping sprinkle the crushed pretzels on top while the grownups enjoy the maple aroma filling the kitchen.
Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack, and a spoon or piping bag for glazing make prep easy and mess-free.
Allergen Information
This recipe contains wheat (gluten), eggs, milk, and may contain traces of nuts or soy—always check ingredient labels if you have specific allergies.
Nutritional Information
Each muffin is around 265 calories, with 9g of total fat, 42g carbohydrates, and 4g protein, making it a satisfying sweet treat.
Save Serve these muffins fresh for the best texture, but they stay soft for up to two days. Enjoy every bite with a smile!
Recipe FAQ
- → How do I achieve a fluffy muffin texture?
Mix wet and dry ingredients gently until just combined—overmixing can make muffins dense.
- → Can I replace maple syrup with another sweetener?
Honey or agave may be subbed, but maple syrup provides distinct flavor and glaze consistency.
- → What pretzel type works best for topping?
Use salted pretzel sticks or twists, roughly chopped, for a crisp and crunchy finish.
- → How should I store these muffins?
Keep muffins in an airtight container at room temperature up to three days, or freeze for longer freshness.
- → Can I use whole wheat flour?
Substitute up to half the flour with whole wheat for extra fiber and a nutty taste.
- → Is it necessary to cool before glazing?
Yes, cool muffins completely to prevent glaze from melting and ensure a smooth finish.