• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Brown Butter Cranberry Almond Pancake Muffins

November 22, 2014 by Joy the Baker 37 Comments

Jump to Recipe

Brown Butter Cranberry Almond Pancake Muffins

[W]ell… I mean… once you have half a bag of fresh cranberries sitting in your refrigerator, you really can’t ignore them.  Technically, you can ignore them until they soften and just about turn themselves into something between wine and jam… but that takes months and is not listed among ideas that are good.

These particular fresh cranberries were left over from the Apple Cranberry Crumble Pie:  a good idea that I will continue to support.

It’s the weekend which means it’s time for warm things straight from the oven, preferably covered in maple syrup.

Brown Butter Cranberry Almond Pancake Muffins

This recipe is inspired by a recipe in my latest cookbook.  I smash together a pancake and a muffin using browned butter, buttermilk, and a maple glaze.

Tart cranberries in every bite, and a dash of almond extract because it’s cheeky.

Brown Butter Cranberry Almond Pancake Muffins

Flour, sugar, baking powder, and salt are combined in a good-size bowl.

Eggs, milk, vanilla, and almond are whisked together to bring together the wet ingredients.  Butter is melted until browned and fragrant and added to the wet ingredients.

Simple, right?

Brown Butter Cranberry Almond Pancake Muffins

Wet ingredients into the dry ingredients and a good stir.  The batter will be relatively thick.  Not to worry.

Brown Butter Cranberry Almond Pancake Muffins

Halfway through stirring I toss in the whole and sliced fresh cranberries.

Blueberries would also be fantastic!

Brown Butter Cranberry Almond Pancake Muffins

Scooped generously into well-greased muffin tins.

This recipe makes 9 tall or 12 small muffins.  Does that make sense?

Brown Butter Cranberry Almond Pancake Muffins

Fresh from the oven!

I used a toothpick to prick the warm muffins, creating small holes to absorb the lemon and maple reduction.

Brown Butter Cranberry Almond Pancake Muffins

Warm maple reduction onto warm cranberry muffins.  They’re tender and just right!  I suggest enjoying these muffins the day they’re made… most probably standing at the kitchen counter and licking your sticky fingers clean.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Cranberry Almond Pancake Muffins

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: makes 9 to 12 muffins depending on how full you fill your cups 1x
Pin Recipe
Print Recipe

Ingredients

Scale

For the Muffins:

  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 8 tablespoons unsalted butter, melted until browned and slightly cooled
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • heaping 1 cup whole and sliced fresh cranberries

For the Glaze

  • 3/4 cup pure maple syrup
  • 1 tablespoon fresh lemon juice

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease or line a muffin tin and set aside.
  2. For the muffins, in a bowl, whisk together milk, egg, yolk, and extracts. Whisk in the slightly cooled butter until well combined. Set aside.
  3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  4. Add the wet ingredients all at once to the dry ingredients and stir to combine. Just before the batter comes together, stir in the cranberries. Try not to over mix the batter or the muffins could be tough.
  5. Bake for 15 to 18 minutes, until golden brown and cooked through.
  6. While the muffins bake, cook the syrup. In a small saucepan over medium-low heat stir together the maple syrup and lemon. Simmer gently until reduced and thickened slightly, about 10 minutes.
  7. Remove the muffins from the oven allow to rest for 5 minutes before removing from the pan. While still warm, use a toothpick to poke holes in the muffins.
  8. Drizzle the warm muffins with warm reduced maple syrup. Serve warm or room temperature. They’re sticky and delicious!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Breakfast, Fruit, Holiday, Recipes

Previous Post: « Ten Things I Have Learned From My Cat
Next Post: Let It Be Sunday »

Reader Interactions

All Comments
I Made This
Questions
  1. Emma Leonardi

    August 29, 2016 at 6:04 am

    Can I make this into a cake? Pretty please let me know

    Reply
  2. Abby

    February 13, 2015 at 6:27 am

    These look terrific! If I used buttermilk in place of the whole milk, do you think I should add a hit of baking soda to neutralize?

    Reply
  3. Ruth

    December 9, 2014 at 4:16 pm

    I’m always looking for fun new muffins recipes, and from the way the batter tasted before I put these muffins in the oven, I think this one is a keeper! I substituted blueberries for the cranberries, and this was my first attempt at browning butter – it only took me two tries! Thanks for another great recipe!

    Reply
  4. Aida

    December 4, 2014 at 11:18 am

    Mmm these are yummy! I’m already imagining myself this weekend, prosecco in one hand, muffin in the other. :)

    Reply
  5. Kristen @ Dinner For Two Blog

    November 26, 2014 at 8:58 am

    I’ve never made pancake muffins, but that really sounds like an amazing idea!

    Reply
  6. Rosie @ Notes of Bacon

    November 26, 2014 at 7:15 am

    These look fantastic. I work for a bakery and am stepping into make a few humdred pumpkin pies for tomorrow so back in my own kitchen it’s going to be nice to bake something else for tomorrow that isn’t pumpkin based! Deee-lish.

    Reply
    • joythebaker

      November 26, 2014 at 12:18 pm

      Whoa! That’s intense! You’re the pumpkin pie Queen Rosie!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Guest: Seemore Meats & Veggies – Sweet & Savory Breakfast Rolls

Welcome our last December guest, the team from Seemore Meats & Veggies! It is safe to say that Cara Nicoletti is a genius. Combining sustainable practices along with sacred butcher knowledge handed down through four generations, Cara has made a truly kick-ass business. Seemore Meats & Veggies (named after her grandfather, a retired butcher named…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
⁣
This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
⁣⁣⁣
For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
⁣⁣⁣
For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
⁣⁣⁣
1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
I’ve taken these Little Banana Pancakes on as a I’ve taken these Little Banana Pancakes on as a personality trait. ⁣
⁣
Full recipe linked in the bio or just take the concept and a box of pancake mix and I’ll see you at the kitchen table. Xo
This recipe is an essential life skill. Not an und This recipe is an essential life skill. Not an understatement. Two Giant Chocolate Chip Cookies recipe linked in the bio, babes. Xo 🍪
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up