Pretzel Chocolate Chip Mufifns

Well, listen, it should come as no surprise that I’ve eaten a lot of muffins in my day.

And so you have to believe me when I tell you that this pretzel chocolate chip variety is easily, and I mean easily, in my top 5 muffins of all time.

So good, in fact, that when Brian walked in from work, I told him to just bypass dinner and eat a muffin or three. I couldn’t wait any longer for him to taste one. And if you know the workings of our house and schedule, you’ll realize how amazing these muffins must be because If I’ve slaved over dinner, no one is eating anything within an hour of it being served lest they ruin their appetite. It’s a hard fast rule rarely broken except, it seems, by pretzel chocolate chip muffins.

Pretzel Chocolate Chip Mufifns

Now in the interest of full disclosure, I need you to now that these muffins make for a bit of messy eating. As in, I probably wouldn’t serve them to a playgroup of 3-year olds on your new carpet. But I would serve them to a hungry bunch of after-school kids while they frolick outside or to a group of responsible adults who know how to keep streusel from waterfalling to the floor. Although, really, now that I think about it, if it meant that I could eat one or more of these delectable muffins, I’d be willing to do just about any amount of cleanup. They are that good. So bring it on 3-year old playgroup.

The crunchy, sweet and salty pretzel streusel is Einstein-level brilliant and I’m not sure I’ve ever had a muffin so moist and tender (don’t overmix that batter!). Who knew come Friday morning I’d be craving a muffin filled with pretzels and chocolate chips. Better go fill that craving. Now.

Pretzel Chocolate Chip Mufifns

One Year Ago: Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella}
Two Years Ago: Massaged Kale and Craisin Salad with Feta Cheese
Three Years Ago: Cheesy Skillet Chicken and Rice with Green Beans

Pretzel and Chocolate Chip Muffins

Yield: 12 muffins

Pretzel and Chocolate Chip Muffins

So this recipe calls for ground pretzels. You can either use a food processor or blender to grind them up or smash them to smithereens in a ziploc bag. Take care not to grind them so small like the consistency of flour. It should be like a very coarse meal with small pretzel pieces - kind of like a crunchy dry cornmeal mixture. Too fine and the muffins will be dry. You'll also need some broken pretzels for the streusel - I left mine pretty chunky, just a pound or two with a rolling pin so they stay in nice big chunks. FYI: I used pretzel sticks but any thin pretzel like that (twists or sticks) should work fine.


  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup ground pretzels (see note)
  • 1/4 cup broken pretzels
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  • Muffins:
  • 1 cup all-purpose flour
  • 1 cup ground pretzels (see note)
  • 2/3 cup mini semisweet chocolate chips
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup milk
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup canola oil
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 400 degrees F. Line a muffin tin (12-cup) with muffin liners or coat the muffin cups with nonstick cooking spray.
  2. For the streusel, in a medium bowl, stir together the flour, sugar, ground pretzels, broken pretzels and cinnamon. Stir in the melted butter. Cover and chill the mixture while you make the muffin batter.
  3. For the muffins, in a large bowl, whisk together the flour, ground pretzels, chocolate chips, baking powder, salt and cinnamon.
  4. In a large liquid measuring cup or medium bowl, whisk together the milk, sugar, eggs, oil, butter and vanilla. Mix well. Stir the wet ingredients into the dry ingredients, stirring only until just incorporated (so the muffins are light and fluffy).
  5. Let the batter sit for 2-3 minutes. Divide the batter evenly among the 12 muffin cups. Squeeze the chilled streusel into little clumps and top each muffin with a good smothering of streusel. This is fairly messy; don't worry, it's worth it. You may not use all the streusel but most of it should get piled high on top of the muffins.
  6. Bake the muffins for 15-20 minutes until a toothpick inserted in the center comes out clean without any wet batter. Let the muffins cool for about 10 minutes in the pan before removing them to a wire rack to cool completely. Try not to eat them all in one sitting.

Recipe Source: adapted slightly from Cuisine at Home October 2013 (eliminated salt from the top, used salted butter instead of unsalted, increased the chocolate chips…you know, adapted the important stuff)

33 Responses to Pretzel Chocolate Chip Muffins

  1. Abby P. says:

    These turned out delicious for our after school snack. I did change one small thing, I did half chocolate chips and half butterscotch chips and that was really good!

  2. Lauren says:

    My neighbor brought over some of these for me the other night, extra from her daugthers breakfast at school, and we devoured them. The steusel was amazing. I made 24 mini ones tonight for my son tomorrow. smushing the pretzels was harder than i had expected to get the right consistency. And now that I am re-reading this I don’t think I let them rest for 3 minutes. But i don’t think the kids will care one bit.

  3. Kathy says:

    I’ve made these a couple of times, and my family loves them. I’ve been gradually trying to reduce the butter in them, to make them a little bit healthier. This morning when I started eating one, I noticed something was a little off. As I thought about it, I had forgot to put in the sugar in the batter. (dingbat!) But between the chocolate chips and the streusel, they were still pretty good. Ha! I made them healthier without even trying. (I intend on still including the sugar in the future.)

  4. christie says:

    I made these this morning. My batter thickened up after letting it rest. I am not sure how to describe this but every few bites I get a crazy texture. A dense little springy bite. Could that be from a few random pretzels that were too big? This is not stopping my entire family from eating them, just want to know for next time. These will make great treats for my daughters first grade class.

    Thanks so much

  5. Danielle says:

    Any idea how many calories in one muffin?? A co-worker made them and they’re awesome but I don’t want to kill my diet. Many thx!

  6. Heather says:

    Made these tonight and they were great. I had to substitute in some butterscotch chips with chocolate. Still super tasty! Thanks for the recipe!

  7. RussianMuffinAddict says:

    I baked these beauties last night and was in utter delight at how amazing they looked and tasted!! These are literary the best muffins I’ve made so far in my 17 years of life and now one of my favorite muffins. Can you tell me what your other 4 favorite muffin recipes are please?? Thanks!:))

  8. Erica says:

    These look so yummy! Can’t wait to try them. And on a completely different note, we found out that our youngest is allergic to eggs and I just wanted to thank you for your egg free chocolate chip cookies! Yummy!

  9. grace says:

    extra fun streusel, mel! definitely worth a try.

  10. Nashanna says:

    These were amazing. I made them yesterday. I always make your recipes “for my kids” and then I end up eating the majority. Just like your no bake energy balls! I used coconut oil in these muffins because that was all I had and they taste so good!! Thank you for being a Mom and understanding the desire to cook and bake healthy items for your family without spending all day in the kitchen and all your money in the grocery store!! I am a tried and true follower of your recipes!!

  11. Stacy W. says:

    Mine turned out perfectly! Can’t wait to eat them!

  12. Looks amazing! Definitely adding these to my “to bake list”.

  13. Sarah says:

    These turned out delicious! I let the batter sit for 3 minutes and then poured…the mixture was a little thin in parts and thick in others. So I gave a quick stir to combine again and they turned out perfectly. This recipe is a keeper! Thanks for sharing.

  14. Tami says:

    My batter was really thin too but I waited the 3 minutes like the recipe said and it firmed right up. I think the pretzel crumbs need time to absorb the liquid.

  15. Laura says:

    I agree with Pamela! My batter was really runny and the texture of the muffins was weird. The pretzels got really chewy. Mel, I love your website. It’s my go to place when planning dinner. These muffins weren’t my favorite.

    • Mel says:

      Laura and Pamela – it’s really important like Tami said in her comment to let the batter rest. I’ve made these 3 times now and my batter has been fairly thick after the short resting period. Also, make sure the pretzels that are ground aren’t too chunky – that will make it so they don’t absorb enough of the liquid in the batter. The ground pretzel mixture should be like coarse meal. Not quite as fine as flour but without large chunks of pretzel bits. Sorry they didn’t work out for you both!

  16. So I was saying something to my husband as I was opening this post and when I saw the recipe I just stopped in my tracks. Looks amazing! I love the salty/sweet combo.

  17. Andreya says:

    I really don’t like chocolate chip muffins. So I was skeptical at first, but the salty mixed with the sweet was incredible! We will be making these again and again! Great after school treat to start off the weekend!

  18. These soft and crunchy muffins look amazing, Mel! That sweet-saltiness does it for me. Wonderful recipe!

  19. pamela says:

    Something went really wrong with mine 🙁 Can’t figure out why, but my batter was really thin – which seemed wrong to me for muffin batter – and though the tester came out clean, the insides are still gooey after 20 minutes. I can see the potential for them (I can taste the salt, the chocolate, and the crunch), but my consistency was way way off. Bummer!

  20. Army of 7 says:

    Who could have imagined these? Someone very creative I suppose. Not sure I’ll be slaving over these any time soon but I’d be ever so thankful if they showed up at my 3 year olds playgroup!

  21. Elaine says:

    Oh my gosh, these look amazing! I’ll have to make them soon.

  22. Tami says:

    Since these are a breakfast food, we are devouring them right now. They are wonderful. Love the pretzel crunch. I subbed coconut oil for the butter for a milk allergy and it just added such a good flavor. Yum.

  23. Jess in ND says:

    Oh my gosh, this is the coolest variation ever!

  24. You have me intrigued! Perhaps I will make these this morning.

  25. Sweet and salty is the best! Love the pretzel streusel!

  26. Kristi says:

    Sweet and salty in a muffin? Sounds perfect.

  27. Chocolate and pretzels were made for each other. Love this!

  28. Kim in MD says:

    I love the sweet/salty combo. These muffins look crazy good, Mel!

  29. Jen T says:

    Love this! Pretzels dipped in nutella is our favorite snack, so I know we would like this! I want to know what your other top 5 muffins are? Thanks!

  30. Patrick says:

    Can’t go wrong with a salty/sweet combo. Now if I can just figure out a way to fill the insides of them with that peanut butter cookie dough dip…..

  31. I don’t know how these combos come about in desserts. But I love em. Chocolate and pretzels in a muffin? Headed to the kitchen now. They look delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *