Joy the Baker

Maple Syrup Pancake Muffins

January 27, 2010

Maple Syrup Pancake Muffins

What is it with me?  I’m always taking things too far.  I’m obsessed.

Yes… so I love pancakes.  This much you know is true.  But pancakes turned into muffins?  Really?  I’m a nut job.

Oh me.  Oh my.

Is there some sort of support group for pancake addiction?

Maple Syrup Pancake Muffins

Maple Syrup Pancake Muffins

Maple Syrup Pancake Muffins

Essentially, with these muffins, we’re talking about a browned butter muffin with a beautiful sticky maple glaze.

The best part about these beauties is that you can add anything you like to them… just as you would pancakes.

Blueberry Pancake Muffins?  Milk Chocolate Chip Pancake Muffins?  Cinnamon Pancake Muffins?  Crispy Bacon Pancake Muffins?  If you can dream it up, you can probably put it in this muffin.  Super yum!

Maple Syrup Pancake Muffins

Maple Syrup Pancake Muffins

makes 12 glorious muffins

Print this Recipe!

for the muffins:

7 Tablespoons unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 Tablespoon maple syrup

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

For the Maple Glaze:

3/4 cup pure maple syrup

1 Tablespoon lemon juice

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk, maple syrup, and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.

Divide the batter among muffin cups and spread evenly.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.

While the muffins are baking make the maple glaze.

In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup.  This will take about 15 minutes over a low flame.

Remove from heat and wait for the muffins to finish baking.  When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze.  After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.

145 Comments Add A Comment

  • being a “joy the baker” addict is ok…actually it’s wonderful!
    joy, do you grade b maple syrup??

  • pancakes and muffins.. the two most yummiest things ever! cannot waiitt!

  • Glorious. Absolutely glorious. P.S. Someday I’ll be in the LA area for an On the Lamb party. You can bet on it.

  • Oh these look soooooooooo lovely……… I just happen to have some Maple Syrup in the fridge………..will have to give them a go!!!

  • Oops sorry that was quite an Anglicised email, I meant throw a party (in case that didn’t translate!)

  • Us!! We’re your support group! Though it’s less support more egging you on for more. These look fab I can’t wait to try them.


    p.s. I wish you guys could come throw a bash in the UK I would so come and bring all my friends too!

  • WOW!These turned out so good for me!! The batter was a bit thick and I think I ended up adding a 1/2 cup of milk. It was sooooo good!! It tastes like a delicious pancake/doughnut/muffin type of thing! I love how the ingredients are so simple! Keep updating!! It gets better and better every time!!

  • I’m a fellow pancake enthusiast and thank you for this recipe – making them tomorrow, definitely!

  • This is a great idea, I’ll try it as soon as possible, you are truly a great inspiration to would-be bakers like me.

  • I don’t know where I would be without your amazing blog. And I’m not so sure why it has taken me this long to leave a comment.

    You’re blog was the first of the food blogs I came about. It remains a firm favourite. Your quirky, funny and pancake-obesessed posts keep me inspired and eager to get home to my kitchen to bake one of your incredible recipes.

    I will definitely be giving this creative and versatile muffin a try. I just LOVE maple syrup! The idea of a transportable pancake in muffin format is genius! Love it.

  • Now I know why I love this blog so much. My life is complete.

  • I hope you understand why I call you the Goddess of Baking. You are so gifted and creative and maybe just the perfect amount of nutty. I am drooling all over myself now. I’ve learned to sit back from my laptop before linking to your site so that I don’t drool on the keyboard. My grandkids will adore these! We always make pancakes when they spend the night. Thanks for another inspired recipe.

  • Interesting name but these look irresisitibly good. Would love to try them.

  • I love your pancake obsession almost as much as I love your blog :) Your muffins look so precious sublime. Love it!

  • v. nice!!! i’m canadian, so we’ve got lotsa maple syrup! gotta give thise a go. thx.

  • OMG. These are amazing. I know that you posted this quite a while ago, but I just discovered it. I have made two batches in the last 48 hours because they get eaten by my family so quickly! Bravo!

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