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Maple Syrup Pancake Muffins

January 27, 2010 by Joy the Baker 152 Comments

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.

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Filed Under: Breakfast, Muffins, Recipes

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Reader Interactions

Comments

  1. Mowie @ Mowielicious

    January 28, 2010 at 11:47 am

    Hi, my name is Mowie and I’m a Joy the Baker addict =)

    Reply
  2. Kate @ Savour Fare

    January 28, 2010 at 11:31 am

    Mmm. Banana cinnamon pancake muffins. Yes please! Can you invent french toast muffins next?

    Reply
    • joythebaker

      January 28, 2010 at 11:34 am

      uuummm….. YES!

      Reply
  3. Eliana

    January 28, 2010 at 11:28 am

    These look glorious Joy.

    Reply
  4. Mark from Torrance, CA

    January 28, 2010 at 11:27 am

    Add some pieces of bacon in these muffins. Mouth and mind watering for a bite of that.

    Reply
    • joythebaker

      January 28, 2010 at 11:33 am

      amazing. mind watering!

      Reply
  5. Sarah Helen

    January 28, 2010 at 10:40 am

    I am a new Joy the Baker addict, and I LOVE your blog! It has been my inspiration to start my own baking blog, i LOVE to bake! I can’t wait to try out this recipe, i too love pancakes!!

    Reply
  6. Mari

    January 28, 2010 at 10:03 am

    Joy, I have a question unrelated to this blog. I hope you could answer… I also live in LA. Do you know of any good antique places in the area that sell kitchen utensils, tools, dishes, etc? Thanks!

    Reply
    • joythebaker

      January 28, 2010 at 11:32 am

      um…. try Society of St. Vincent de Paul in (sort of) downtown los angeles.

      Reply
      • Mari

        January 28, 2010 at 1:26 pm

        Thank you!

        Reply
  7. Joanna

    January 28, 2010 at 9:48 am

    Great idea and recipe!

    Reply
  8. danielle

    January 28, 2010 at 9:43 am

    so let’s say someone wanted to make a big batch of these to freeze so they could eat them for breakfast every morning….. purely hypothetical, of course.

    would you recommend skipping the glaze or do you think it would freeze okay?

    Reply
    • joythebaker

      January 28, 2010 at 11:13 am

      danielle. yes. i would skip the glaze to freeze these little darlings.

      Reply
  9. Erika from The Pastry Chef At Home

    January 28, 2010 at 9:17 am

    Yes Joy, there is a support group for this sort of thing. It’s called The How-To-Get-Over-Your Addiction-To-Pancakes-By-Becoming-Addicted-To-Muffins-Instead Support Group. I’m the President. Wanna be the VP?

    Reply
    • joythebaker

      January 28, 2010 at 11:31 am

      yes… i totally need to be the VP. :)

      Reply
  10. Sophie

    January 28, 2010 at 9:15 am

    I just tried these and they are amazing! I am a new follower of your blog, I discovered it last week after seeing your avocado chocolate cake reposted on another blog. When I saw this on my google reader this morning, I knew I had to try them. Thank goodness for a snow day today or I would have had to wait until the afternoon. These were amazing, and came out just as you said, though maybe my muffin tins are jumbo-sized because I found that I couldn’t quite fill them all the way, though the muffins did puff up beautifully anyway.
    Can’t wait to see your next post, for now I’ll content myself with looking through the recipe archives :)

    Reply
    • joythebaker

      January 28, 2010 at 11:30 am

      you’re speedy! i’m so glad you made these and liked them. happy snow day!

      Reply
  11. Patty

    January 28, 2010 at 9:03 am

    This is why I adore you.

    Reply
  12. Heather @ chiknpastry

    January 28, 2010 at 8:06 am

    mmmmmmm maple syrup. the next best thing to molasses ;). i’ll be whipping up some carrot cake pancakes this weekend, so we’ll see how they turn out! if nothing else, they sounds scrumptitious!

    Reply
    • joythebaker

      January 28, 2010 at 11:29 am

      happy baking! i hope you like them!

      Reply
  13. erin

    January 28, 2010 at 7:59 am

    A portable pancake, I think I am heaven!

    Reply
  14. Kristan Roland

    January 28, 2010 at 7:47 am

    Yummy!! I will be trying these for sure!!

    Reply
  15. Casey

    January 28, 2010 at 7:16 am

    Looks fantastic! I am all about Pancake Muffins right now!

    Reply
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