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Maple Syrup Pancake Muffins

January 27, 2010 by Joy the Baker 151 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. Jenny

    January 28, 2010 at 6:25 pm

    You are definitely not the only one with a pancake OR muffin obsession! ;) This a great idea – keep them coming for us pancake-muffin lovers!

    Reply
  2. Ashley

    January 28, 2010 at 6:11 pm

    OMG! I’m drooling over here – what a fantastic idea!! Can’t wait to try these out :)

    Reply
  3. Melanie

    January 28, 2010 at 5:14 pm

    Ummmm..yu-u-um! :)
    Sounds maple-icious…loving it.

    Reply
  4. Sara

    January 28, 2010 at 5:05 pm

    Oh how I love pancakes!!! And these are like little teeny portable wrapped pancakes! Such a great idea :)

    Reply
  5. Catherine

    January 28, 2010 at 4:12 pm

    Wow these look soo good! Especilay if they had M&M’s or chocolate chips, or blueberries!!!yum!! Could you just use a plain pancake recipe to make the muffins?

    Reply
    • Catherine Eng

      January 28, 2010 at 5:07 pm

      ha ha! my name is catherine and its 4:06PM in California!!!! How funny!

      Reply
  6. Nastassia(LetMeEatCake)

    January 28, 2010 at 3:29 pm

    Let me just say it- You Are A Genius! I love love love it! I can’t wait to bake it this weekend!

    Reply
  7. Michelle

    January 28, 2010 at 3:13 pm

    I LOVE MAPLE SYRUP! It may or may not have something to do with being canadian. Or because it is just so awsome. Or a bit of both.

    Reply
  8. CookiePie

    January 28, 2010 at 2:44 pm

    So funny – last weekend I made muffins and had leftover batter, so my husband added some milk and eggs to them and turned them into pancakes! But I love all the maple-y goodness in your recipe, have to try it!

    Reply
  9. Sara T

    January 28, 2010 at 1:55 pm

    I’m right there with you in the pancake obsession. They’re just so good, no matter what size or time of day! The first time I saw a breakfast sausage wrapped in a pancake on a stick, i almost cried.

    Reply
  10. Refrigerator Gaskets

    January 28, 2010 at 1:41 pm

    Joy,

    You do not take things too far, you take them into simply delicious mode. I love checking in on your blog and seeing what I can pass along to my family. These look great!

    Reply
  11. dani

    January 28, 2010 at 2:35 pm

    i love your pancake obsession! they are my fave posts :)

    Reply
  12. emma

    January 28, 2010 at 12:59 pm

    portable pancakes? genius.

    Reply
  13. Kim

    January 28, 2010 at 12:53 pm

    Maple is one of my all-time favorite flavors and I adore breakfast foods. This sounds like a knock out!

    Reply
  14. Dawn

    January 28, 2010 at 12:52 pm

    I totally would have eaten that last crumb.

    Reply
  15. Tasha

    January 28, 2010 at 12:39 pm

    I saw another post last week with someone doing maple pancake muffins.. Must be something in the water, haha

    :)

    They look tasty.

    P.S
    I’m new to the blog world, and I hope one day that mine is as good as yours!

    Reply
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