# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup crushed salted pretzels plus extra for topping
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 2/3 cup light brown sugar, packed
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 2/3 cup whole milk
11 - 1/4 cup pure maple syrup
→ Maple Glaze
12 - 1 cup powdered sugar, sifted
13 - 3 tablespoons pure maple syrup
14 - 1 to 2 tablespoons milk, as needed for consistency
15 - Pinch salt
→ Topping
16 - Additional crushed salted pretzels
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease wells.
02 - Whisk flour, baking powder, baking soda, salt, and 1/2 cup crushed pretzels together in a large bowl.
03 - In a separate bowl, whisk melted butter and brown sugar until smooth. Incorporate eggs and vanilla extract until well-blended.
04 - Stir in whole milk and pure maple syrup into wet mixture, blending fully.
05 - Add wet ingredients to dry ingredients and gently mix until just combined to avoid overworking the batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk sifted powdered sugar with maple syrup and a pinch of salt. Gradually add milk until glaze achieves a thick, pourable consistency.
10 - Drizzle glaze over cooled muffins and immediately top with extra crushed pretzels. Let glaze set before serving.
