# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup crushed salted pretzels, plus extra for topping
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 2/3 cup light brown sugar, packed
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 2/3 cup whole milk
11 - 1/4 cup pure maple syrup
→ Maple Glaze
12 - 1 cup powdered sugar, sifted
13 - 3 tablespoons pure maple syrup
14 - 1 to 2 tablespoons milk, as needed for consistency
15 - Pinch of salt
→ Topping
16 - Additional crushed salted pretzels
# Directions:
01 - Preheat oven to 350°F. Line 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and 1/2 cup crushed pretzels until evenly blended.
03 - In a separate bowl, whisk melted unsalted butter together with packed light brown sugar until smooth. Incorporate eggs and vanilla extract, mixing until homogeneous.
04 - Stir in whole milk and pure maple syrup to wet mixture and blend until fully combined.
05 - Pour wet ingredients into dry ingredients and fold gently, mixing only until just combined. Do not overwork the batter.
06 - Divide batter evenly between muffin cups, filling each approximately three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow baked muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - Whisk sifted powdered sugar together with pure maple syrup and a pinch of salt. Add milk incrementally, as needed, until glaze is thick yet pourable.
09 - Drizzle maple glaze generously over cooled muffins. Sprinkle immediately with additional crushed pretzel pieces and allow glaze to set before serving.
