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?
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
makes 12 glorious muffins
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.
These are the muffins I make when I have guests over or want to give a special baked good as a gift! Everyone LOVES them and asks for more!
Definitely don’t use a cheap maple syrup! It might be pricer but the difference is OUT OF THIS WORLD and so worth it!
I always think adding blueberries or chocolate chips would be a nice addition to really make them like pancakes but I never have because they are just THAT good as is.
I’m a 72 year old guy that has never baked anything. My wife isn’t doing well so I have to make meals. I found your recipe and tried it. I didn’t know what temp to bake so I started a 350. I ended up increasing to 375 to brown them. I added pecans to the batter and put some butter on the finished muffins before putting the glaze on, pored some maple syrup around the plate and they came out wonderful. My wife is raving about them. I feel like a king. Thank you sooooo very much for the recipe.
Bobby Flay better watch out. I’m warming up. LOL
I laughed when I read “12 glorious muffins”. Then I tried them and I understood it wasn’t a joke! Thanks!
Just made them. Fantastic. I used half ww flour for a more rustic texture. So so good.