I know what you are thinking…what is she thinking putting pretzels as a crumb topping on muffins? Well, I love sweet/salty combos and I just wanted to try it out to see what would happen.
The result? Very good! It gave it a nice crunch on top, but you could still taste the saltiness from the pretzels. It kind of reminded me of the Momofuku Milk Bar cookies where the chef adds crushed pretzels AND crushed potato chips to their famous cookies!
I basically used the same recipe as my chocolate zucchini muffins, but I didn’t have any zucchini, so I just left that ingredient out.
Chocolate muffins by Jenn/Adapted from 101 Cookbooks
1 cup unpacked brown sugar
1/4 cup Canola oil
1 egg + 2 egg whites
1 banana, mashed
1 container yogurt (the one I used was vanilla at 90 calories)
1/4 cup ground flax seed
1 tsp. vanilla
1/2 cup mini chocolate chips
2 cups flour
1/2 cup cocoa
1/2 tsp. salt
2 tsp. banking soda
1 tsp. cinnamon
10 pretzel nugget, crushed
1 tb. brown sugar for the topping
In a mixer, mix together the wet ingredients. In a separate bowl add the dry ingredients. Slowly add the dry ingredients into the wet batter and mix until incorporated.
I made 6 Jumbo Muffins out of this recipe, bake them at 375 for 20-22 minutes, or until a toothpick comes out clean.
So for the topping, I took 10 pretzel nuggets and a tablespoon of brown sugar and crushed that with a rolling pin until the pretzel pieces were smaller and then sprinkled that on top.
For 1 JUMBO muffin, it’s only 225 calories!!!
What’s your favorite sweet/salty combo??
Please check out my BROTHER’S blog today, he has a great post about turning the switch ON for weight loss or what happens when the switch is OFF?