Are you dreaming of the perfect breakfast recipe? These Maple Syrup Pancake Muffins are unforgettable, easy to make, and taste breathtaking.
Ingredients
For the Muffins:
7tablespoonsunsalted butter
1 1/2cupsall-purpose flour
3/4cupsugar
1 1/2teaspoonsbaking powder
3/4teaspoonsalt
1/3cupwhole milk
1large egg
1large egg yolk
1tablespoonmaple syrup
1teaspoonvanilla extract
For the Maple Glaze:
1/4cupmaple syrup
Instructions
Preheat the oven to 375ºF. Line muffin cups with muffin liners.
In 10-inch skillet over medium-high heat, heat butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
Remove from heat and set aside to cool slightly.
In a large bowl whisk together flour, sugar, baking powder and salt; set aside.
In another bowl, whisk together the milk, egg and egg yolk, maple syrup and vanilla. Slowly whisk in the browned butter.
Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until just incorporated. (Do not over-mix)
Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 20 minutes.
Pour the maple syrup for the glaze in a shallow bowl; set aside.
Use a toothpick to poke holes in the muffin tops. When muffins have cooled enough to handle, dip the muffin tops into the maple syrup and allow soak in. Once maple syrup has soaked into the muffin, dip a second time and allow to soak in, then serve.