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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. Jessie S

    February 21, 2013 at 9:30 am

    Thank you, Joy for this recipe! Went back in the archives for a Blueberry Muffin recipe and found this little gem! We added the blueberries (as suggested for creativity) and LOVE. Thanks!

    Reply
  2. Jen

    February 12, 2012 at 11:44 am

    New to Joy, thanks to Sunset magazine. Made these this morning. They looked quite different than the photo but perhaps I confused a step. They were delicious!!!

    Reply
  3. Pam S.

    April 15, 2011 at 4:12 pm

    These were the best hit for a brunch pot luck – I just cooked up some bacon-crisp and sprinkle it on the top after the “dunking”. To keep the bacon in place I dripped some additional glaze over the top.

    This is a beautiful recipe – it tripled without a problem. The texture of the batter was fabulous and the taste delightful. I knew whne the batter was made it was going to tast really great! And boy oh boy it was great!!!!

    I just found you – and I have to say you are amazing!

    thanks for a new favorite!

    Reply
  4. Molly M

    March 23, 2011 at 10:35 am

    Maple sugar season just ended here in southwest PA…found this recipe at the perfect time! YUM!

    Reply
  5. amish baby crib

    February 23, 2011 at 6:25 pm

    The syrup really made the whole muffin look delicious! Very impressive!

    Reply
  6. Megan Morris

    February 3, 2011 at 5:39 pm

    I am addicted to pancakes as well and this invention is a great idea! Never second guess it! Some maple syrup would be amazing on top too!

    Reply
  7. Joy Smith

    January 20, 2011 at 6:26 am

    I ran across your food blog because I was looking up recipes to use up some walnuts I have. Then, I remembered the delicious pancake muffins a local coffee shop here in Independence, KS serves and found your muffins. I’ll be baking these today and adding walnuts to them, of course! I also subscribed to your blog because there are so many yummy recipes in addition to your beautiful photos! Thank you for sharing your recipes!

    Reply
  8. Amy @DYKTMP?

    December 7, 2010 at 10:59 pm

    I’m gonna feature this recipe on my blog with all appropriate acknowledgments, of course! I love this blog. I’m so excited to finally be giving you some love.

    Reply
  9. Karen

    November 16, 2010 at 5:34 pm

    My 9-year old and I have made this two times now and we can’t get enough of it. We eat the muffins from the bottom up; saving the best for last… do you have a recipe for just the muffin tops?

    Reply
  10. Alex

    September 16, 2010 at 8:27 pm

    Just came across your blog and I absolutely love it! I will be making these muffins on Sunday morning and I can’t wait! My husband just asked me why I am not making them now!
    Thanks for the wonderful blog!

    Reply
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Trackbacks

  1. Weekend Baking | Wannabe Martha says:
    October 14, 2013 at 8:19 am

    […] sort of put me in a bad mood, but then I was tooling around chez Joy the Baker and came upon her Maple Syrup Pancake Muffins. That’s right – MUFFINS! Yes, you hear the angels singing too, don’t […]

    Reply
  2. Krokante Amerikaanse pancake muffins | Cakeje Van Eigen Deeg says:
    June 6, 2013 at 1:44 am

    […] blijven liggen, zo lekker zijn ze. Het recept dat ik gebruik komt van Joy the Baker en vind je hier. Mocht je een glaze willen toevoegen aan je muffins in plaats van de crunch, zoals ik heb gedaan, […]

    Reply
  3. Maple Syrup Pancake Muffins | MandyE says:
    March 2, 2013 at 9:45 am

    […] Source: adapted from Tracey’s Culinary Adventures, originally adapted from Joy the Baker […]

    Reply
  4. Reality Bites | iloveyoudisgusting says:
    February 23, 2013 at 11:47 am

    […] began with muffin making, thanks to Joy the Baker… they were the Maple Syrup Pancake Muffins and wow… do this. We added Blueberries to ours (since the original plan was just good […]

    Reply
  5. Mango Maple Syrup Protein Muffins « Shop. Cook. Eat. says:
    October 10, 2012 at 1:33 pm

    […] to protein-packed, low-sugar snacks. This was my stab at a compromise. I found a recipe over at Joy the Baker that had me at “maple syrup.” I decreased the sugar, butter and flour slightly, and I […]

    Reply

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