Pin this A bold fusion of sweet and spicy, these muffins combine crunchy pretzels, rich cookie dough, and a fiery kick from Flamin Hot seasoning for a unique treat that excites the palate.
I first made these Flamin Hot Pretzel Cookie Muffins for a game night snack and they quickly disappeared. The mix of crunchy pretzels and melty chocolate with that burst of heat was a hit with friends who love adventurous desserts.
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Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Flamin Hot seasoning: 1/2 teaspoon (plus extra for topping)
- Unsalted butter: 1/2 cup (115 g), melted and cooled
- Brown sugar: 3/4 cup (150 g)
- Granulated sugar: 1/4 cup (50 g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Mini pretzels: 3/4 cup (90 g), roughly chopped
- Semi-sweet chocolate chips: 1 cup (170 g)
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Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and Flamin Hot seasoning.
- Blend Wet Ingredients:
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until well combined. Add eggs and vanilla, mixing until smooth.
- Combine Mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Add Mix-ins:
- Gently fold in chopped pretzels and chocolate chips.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups. Sprinkle a little extra Flamin Hot seasoning and a few pretzel pieces on top of each muffin.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool:
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Pin this When I shared these with my family, my kids loved the playful spicy crunch and asked if we could make them for birthday parties. Their favorite part was picking out the biggest pretzel topping on each muffin.
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Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons
Allergen Information
Contains: Wheat (gluten), milk (butter, chocolate chips), eggs, soy (possible in chocolate chips), and may contain peanuts or tree nuts. Always check ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 255, Total Fat: 11 g, Carbohydrates: 36 g, Protein: 3 g
Pin this 
These muffins are a conversation starter and perfect for sharing. Make a double batch if you want leftovers!
Frequently Asked Recipe Questions
- → How spicy are these muffins?
The heat level is moderate due to the Flamin Hot seasoning, but you can customize intensity by adding more or less, or mixing in cayenne for extra kick.
- → Can I substitute the chocolate chips?
Yes, butterscotch chips or white chocolate chips work well for a different flavor profile and sweetness.
- → Are these muffins suitable for vegetarians?
All ingredients listed are vegetarian-friendly; double-check pretzel and chocolate chip packaging for potential additives.
- → How should I store leftovers?
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate.
- → Can I make these muffins gluten-free?
Replace the regular flour and pretzels with certified gluten-free versions to suit gluten-free needs.
- → What tools do I need to prepare them?
You'll need a 12-cup muffin tin, mixing bowls, whisk, spatula, and measuring cups and spoons for accurate results.
