Chunky muffins fuse sweet dough, pretzels, chocolate chips, and spicy heat for a bold, crunchy bite.
# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon Flamin Hot seasoning, plus extra for topping
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 3/4 cup brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 3/4 cup mini pretzels, roughly chopped
12 - 1 cup semi-sweet chocolate chips
# Method:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and Flamin Hot seasoning until evenly distributed.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar thoroughly. Incorporate eggs and vanilla extract, mixing until smooth.
04 - Gradually fold the dry mixture into the wet mixture, blending until just combined without overmixing.
05 - Gently fold chopped pretzels and chocolate chips into the batter.
06 - Distribute the batter evenly into the prepared muffin cups. Top each muffin with extra Flamin Hot seasoning and a few pretzel pieces.
07 - Bake for 16 to 18 minutes, until a toothpick inserted in the center emerges mostly clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
