Pretzel Muffins With Chocolate Chips

• FOR THE STREUSEL:
• 1/2 cups All-purpose Flour
• 1/3 cups Sugar
• 1/4 cups Ground Pretzels, Ground Into Small Pieces, But Not Too Fine
• 1/4 cups Broken Pretzels
• 1/4 teaspoons Cinnamon
• 6 Tablespoons Unsalted Butter
• FOR THE MUFFINS:
• 1 cup All-purpose Flour
• 1 cup Ground Pretzels
• 1/2 cups Mini Semi-sweet Chocolate Chips
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Cinnamon
• 1 cup Whole Milk
• 2/3 cups Sugar
• 2 whole Eggs
• 1/4 cups Canola Oil
• 4 Tablespoons Unsalted Butter
• 1 teaspoon Vanilla Extract
• Pretzel Salt Or Coarse Salt For Garnish

1. Preheat oven to 400 F. Line a 12-cup standard size muffin pan with liners. Set aside.
2. For the streusel: In a medium sized bowl combine flour, sugar, ground and broken pretzels and cinnamon. Stir butter into the dry mixture, cover and chill.
3. For the muffins: Whisk flour, pretzels, chocolate chips, baking powder, salt and cinnamon in a medium bowl. Set aside.
4. In a small bowl, whisk milk and sugar until the sugar dissolves. Add eggs, oil, butter and vanilla; stir until combined. Then stir this into the flour mixture. Let the batter sit for 2 minutes, then divide among muffins cups.
5. Squeeze streusel into small clumps and top muffins with it. Then sprinkle with coarse salt.
6. Bake muffins until a toothpick inserted in the center of a muffin comes out clean, 17 to 19 minutes. Remove pan from oven and set it on a rack. Let muffins cool in pan for 10 minutes.
7. Recipe adapted from Cuisine at home, October 2013.

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Taken from tastykitchen.com/recipes/breads/pretzel-muffins-with-chocolate-chips/ (may not work)