Lemon and pretzels create fluffy, tangy muffins, perfect for a bright start at breakfast or as a snack.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup finely crushed pretzels (plus extra for topping)
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup buttermilk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 2 teaspoons vanilla extract
11 - 2 tablespoons fresh lemon juice
12 - 2 teaspoons lemon zest
→ Topping
13 - 2 tablespoons coarse chopped pretzels
14 - 1 tablespoon demerara or turbinado sugar
15 - 1 tablespoon melted butter (optional)
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners, or grease lightly.
02 - In a large bowl, whisk together flour, crushed pretzels, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, lemon juice, and lemon zest until well blended.
04 - Pour the wet mixture into the dry ingredients. Gently stir until just combined, leaving a few small lumps; do not overmix.
05 - Divide the batter evenly among muffin cups, filling each about two-thirds full.
06 - Sprinkle each muffin with coarse chopped pretzels and demerara sugar. If desired, drizzle with melted butter for added crunch.
07 - Bake in the preheated oven for 16 to 18 minutes, until a toothpick inserted in the center emerges clean and tops are golden brown.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
