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.
Becky
“Is there some sort of support group for pancake addiction?”
You are not alone in this obsession…. Together we can fight it! (LOL NOT :P)
That looks delicious! I’ll be sure to make it soon :)
Anon.
Hi, let me first say that I love love love your website, all of your recipes just make my mouth water!
Secondly, I just wanted to ask if you had seen this website, where they republished this recipe of yours/photos without attribution … https://loopgum.com/2010/01/30/food-maple-syrup-pancake-muffins/
Keep baking, I think I’m going to be putting this maple glaze on everything from now on…
Charis
First time commenting here, but I’m a long time fan. These muffins are on the menu for my daughter’s First-Birthday Brunch! Can’t wait to try them.
Charis
Follow up… MAJOR success.
Autumn
Ah! That looks soo good right now. Must. have. maple. glaze.
DADD-F
This is fantastic! And Katie, I will try this with multigrain–today. :)
Cakespy
Carbohydrate heaven!! These look just wonderful.
Lori
Good morning Joy! I just made these muffins…and they look FABULOUS. I’m supposed to bring them to brunch at my SIL’s, but let’s be honest- I would much rather stay here in my pj’s and eat them with my husband and daughter.
Keep doing what you’re doing…love your site and all your energy!
Amedy
good looking muffins i love to try this recipe
Nikki
Dear Joy,
I think you are my new favorite person on this earth. This judgment call is based solely on the deliciousness of your eats and hilarity of your words. Thanks for that.
marina guimaraes
love your blog! the pics are great and makes me wanna prepare all the recipes.
i’m following you
;)
Stephanie
I’m making these for the four little freeloaders in my house. I’ll add some chocolate chips because I’m a freak who doesn’t mind her kids being all hyped up on the shu-ga.
rugbyslug
I made Aunt Jemima cupcakes (not quite maple, but I’m a poor college student…) last weekend and they were delish. I had a friend over when we were making them and she said that the batter was like eating pancakes with the syrup mixed in. I topped mine with an Aunt Jemima buttercream instead of a glaze, but yours sound yummy too… have to try the glaze next time.
Liz
I have been craving muffins, and the mention of bacon inside of a muffin makes me want them even more!