Pin A decadent fusion of sweet and salty: fluffy pancake-style muffins swirled with cinnamon, spiked with bourbon, topped with crunchy pretzels, and finished with a luscious maple glaze.
The first time I baked these, my kitchen filled with the warm scent of cinnamon and maple, and the moment I drizzled the glaze, everyone rushed in. The crunchy pretzel topping always gets rave reviews!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 3/4 tsp
- Ground cinnamon: 1 1/2 tsp
- Light brown sugar: 1/2 cup (100 g) packed
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Pure maple syrup: 1/3 cup (80 ml)
- Unsalted butter: 1/4 cup (60 ml), melted and cooled
- Bourbon: 2 tbsp
- Pure vanilla extract: 1 tsp
- Mini salted pretzels (crushed): 1 cup (60 g), divided (3/4 cup for batter, 1/4 cup for topping)
- Mini chocolate chips (optional): 1/2 cup (85 g)
- Powdered sugar: 3/4 cup (90 g)
- Pure maple syrup (glaze): 2 tbsp
- Milk (as needed for consistency): 1–2 tsp
- Pinch of salt: for glaze
Instructions
- Prep Oven & Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, salt, cinnamon, and brown sugar in a large bowl.
- Mix Wet Ingredients:
- Whisk eggs, milk, maple syrup, melted butter, bourbon, and vanilla in a separate bowl until well combined.
- Combine Wet and Dry:
- Pour wet ingredients into dry. Mix gently just until combined; do not overmix.
- Fold In:
- Fold in 3/4 cup crushed pretzels and chocolate chips if using.
- Fill Muffin Cups:
- Divide batter evenly, filling each muffin cup about 3/4 full.
- Add Topping:
- Sprinkle remaining crushed pretzels on top.
- Bake:
- Bake for 16–18 minutes, until a toothpick comes out clean.
- Cool:
- Cool muffins in pan for 5 minutes, then transfer to a wire rack.
- Make Glaze:
- Whisk powdered sugar, maple syrup, 1 tsp milk, and a pinch of salt until smooth. Add more milk a few drops at a time, if needed for drizzling consistency.
- Glaze Muffins:
- Drizzle glaze over cooled muffins. Allow to set before serving.
Pin These muffins quickly became our family's weekend treat. Kids love helping crush the pretzels and drizzle the glaze, and everyone gets excited when they spot them on the brunch table.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), eggs, milk, butter (dairy), possible tree nuts (if using pecans), soy (chocolate chips may contain soy), and alcohol (bourbon)
Nutritional Information
Each muffin contains approximately: 260 calories, 8 g fat, 41 g carbohydrates, and 4 g protein
Pin Enjoy these tender, sweet-and-salty muffins fresh, or store for a quick treat—perfect for a brunch spread or a cozy afternoon snack.
Recipe Q&A
- → Can I make these muffins without bourbon?
Yes, simply omit the bourbon and add an extra tablespoon of milk for delicious results.
- → How do I achieve a gooey pancake-like texture?
Serve the muffins warm after baking. This keeps them soft and reminiscent of pancakes.
- → Are there nut-free topping alternatives?
Absolutely. Use mini chocolate chips, crushed pretzels, or skip nuts altogether if preferred.
- → Can I prepare these ahead of time?
Yes, bake and cool completely, then store in an airtight container. Glaze them before serving for best texture.
- → What’s the best way to glaze muffins?
Drizzle maple glaze over cooled muffins using a spoon, allowing it to set before serving.
- → How do I avoid dry muffins?
Mix the batter gently and avoid overbaking; check for doneness with a toothpick at 16–18 minutes.
