Peanut Butter Pretzel Blondie Muffins

A peanut butter blondie in muffin form that gives you sweet and salty all in one bite also you get the crispy part of a brownie all around.

I was inspired to make these blondies by a famous chocolate bar that's a caramelized 'gold bar' that has peanuts and pretzels. 

It has an explosion of flavor when you bite into because of the sweet and saltiness.Which happens to be my favorite flavor combinations.

These are a peanut butter blondie with honey roasted peanuts, salty pretzels and a touch of white chocolate in a jumbo size to share or eat all by yourself, I won't tell anyone, an explosion of sweet and salty flavors. 

If you are having a bad day or week make these, you can smash things like the peanuts and pretzels plus you get a reward afterwards.

You might like these recipes:
Cookie Butter Chocolate Chip Cookies
Peanut Butter Brownie Cookies
Chubby Hubby Cookies

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Peanut Butter Pretzel Blondie Muffins

Time:
Prep-10 to 15 minutes
Baking- 20 to 25 minutes
Cooling- 1 hour

Ingredients

1 1/2 cup Unbleached All Purpose Flour
3/4 cup Unsalted Butter, melted
1 cup Dark Brown Sugar, can use light
1 1/2 cups Creamy Peanut Butter
1/2 teaspoon Fine Sea Salt
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
4 large eggs
1 cup Salted Pretzel, lightly crushed
1 cup Honey Roasted Peanuts, lightly crushed 
1 cup White Chocolate Chips
2 to 3 tablespoons Milk

1. In a medium sauce pan, melt butter then add brown sugar. Bring to a low boil for 2 to 3 minutes. Remove from heat and add vanilla extract. Whisk then add peanut butter a half a cup at a time. Whisk until melted into the butter. Let cool for 10 minutes.
2. Preheat oven to 350 degrees and grease muffin tins with nonstick spray.
3. Whisk together flour, baking powder, baking soda and sea salt. Smash peanuts and pretzels lightly, just until small pieces.
4. Fold in peanut butter mixture into the flour mixture until just incorporated. Add eggs one at a time until each egg is incorporated. Fold peanuts, pretzels and white chocolate into the batter.
5. Scoop out dough into muffin tins 3/4 way full. Bake for 20 to 25 minutes until golden brown and a toothpick comes clean.
6. Let cool in pan for 10 minutes on wired rack then tip over to the wired rack and let cool completely. Store in a cool place.

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