Preheat your oven to 375°F. Prepare a 12-cup muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.

Whisk together in a medium mixing bowl the all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder.

Beat the softened cream cheese in a separate large bowl until it's completely smooth. Then add in the eggs, buttermilk, sour cream, melted butter, buffalo wing sauce, and ranch seasoning, mixing until everything is well combined.

Fold the dry mixture into the wet ingredients gently.

Incorporate shredded cheddar cheese into the batter by folding it in gently.

Spoon the batter evenly into the prepared muffin cups, filling each one about three-quarters full.

Mix crushed pretzels with melted butter and sprinkle this mixture over each muffin.

Bake the muffins for 18 to 22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.