Description
These savory Oktoberfest pretzel muffins combine a salty pretzel crust with a soft, cheesy center, bringing classic German beer hall flavors to a party-ready appetizer. Perfect for gatherings, they feature cheddar, Gruyère, mustard, and crunchy pretzel topping for a festive, crowd-pleasing snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sour cream
- 1/2 cup whole milk (or plain yogurt)
- 1/4 cup unsalted butter, melted (plus more for brushing tops)
- 2 large eggs, room temperature
- 1 tablespoon whole grain mustard
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 medium yellow onion, finely diced (about 1/3 cup)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded (or Swiss cheese)
- 1/2 cup crushed pretzel twists
- For the Pretzel Topping:
- 1/2 cup crushed pretzel twists
- 2 tablespoons unsalted butter, melted
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- Add 1 cup pretzel twists to a zip-top bag and crush into small chunks. Set aside 1/2 cup for the batter and the rest for topping.
- In a large bowl, whisk together eggs, sour cream, melted butter, milk, and mustard until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, salt, black pepper, and diced onion.
- Pour wet ingredients into dry mixture and gently fold until just combined.
- Fold in cheddar cheese, Gruyère cheese, and 1/2 cup crushed pretzels. Batter will be thick.
- Spoon batter evenly into muffin cups, filling each about 3/4 full.
- In a small bowl, mix 1/2 cup crushed pretzels with 2 tablespoons melted butter. Sprinkle over muffin tops and add flaky sea salt.
- Bake for 22-25 minutes, until muffins are golden brown and a toothpick comes out clean (except for melted cheese).
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.
Notes
For best results, use freshly shredded cheese and sturdy pretzel twists. Sauté onion before adding for extra flavor. Muffins can be made gluten-free or dairy-free with appropriate substitutions. Brush tops with melted butter after baking for shine and crunch. Store in an airtight container for up to 2 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 8
Keywords: Oktoberfest, pretzel muffins, German appetizer, party snack, savory muffin, cheese muffin, beer hall, easy recipe