Pin it 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.
I first made these pancake muffins for a cozy weekend brunch with my family. The swirls of cinnamon and bursts of crunchy pretzel made every bite irresistible and everyone asked for seconds.
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: 1 cup (60 g), crushed (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 (for glaze): 2 tbsp
- Milk: 1–2 tsp (as needed for consistency)
- Salt (for glaze): Pinch
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- Combine wet ingredients:
- In a separate bowl, whisk eggs, milk, maple syrup, melted butter, bourbon, and vanilla until well combined.
- Blend batter:
- Pour wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Add mix-ins:
- Fold in 3/4 cup crushed pretzels and chocolate chips if using.
- Fill muffin tin:
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle reserved crushed pretzels on top.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make maple 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, for desired consistency.
- Finish muffins:
- Drizzle glaze over cooled muffins. Allow glaze to set before serving.
Pin it These muffins quickly became a favorite for our morning gatherings. My kids love helping crush pretzels and drizzle glaze, making it a true family baking moment.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, wire rack
Allergen Information
Contains wheat, eggs, milk, butter, possible tree nuts if using pecans, soy (possible in chocolate chips), alcohol (bourbon)
Nutritional Information (per muffin)
Calories: 260, Total Fat: 8 g, Carbohydrates: 41 g, Protein: 4 g
Pin it The maple glaze adds an irresistible finish, making these muffins perfect for brunch or a special morning treat!
Recipe FAQs
- → How do I achieve a fluffy muffin texture?
Mix ingredients gently to avoid overworking the batter, which keeps muffins light and tender.
- → Can I substitute bourbon for another ingredient?
Omit bourbon for a non-alcoholic version and use extra milk for moisture and flavor balance.
- → Is it necessary to use mini pretzels?
Mini pretzels work best for crunch and even distribution, but regular pretzels can be crushed as needed.
- → Can I use alternative mix-ins?
Feel free to swap chocolate chips for pecans, walnuts, or your favorite mix-ins for added texture.
- → Why drizzle with maple glaze?
Maple glaze adds moisture, sweetness, and a glossy finish that enhances flavor and presentation.
- → How should muffins be stored?
Keep muffins in an airtight container at room temperature up to 2 days or refrigerate for freshness.