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Cinnamon Pancake Muffins with Maple Glaze
Muffin Ingredients:
7 tbsp unsalted butter
1/2 cup whole milk
1 large egg
1 large egg yolk
1 tbsp pure maple syrup
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
Maple Glaze:
3/4 cup pure maple syrup
1 tbsp lemon juice
Keep in mind, this recipe makes 12 muffins. In the photos I've taken, I doubled the ingredients and made 24 muffins.
Put a rack in the upper third of the oven and preheat oven to 375 degrees. Line muffin pan with paper or foil liners.
In a large bowl, whisk together flour, sugar, baking powder cinnamon and salt. Set aside.
In a medium bowl, whisk milk, egg, yolk, maple syrup and vanilla until combined. Set aside.
Melt butter in a small saucepan over medium heat. 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 the brown butter into the milk mixture.
Add milk and butter mixture all at once to the flour mixture and stir gently to combine.
Divide the batter among muffin cups and spread evenly.
Bake about 18 to 20 minutes until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean.
While the muffins are baking, make the maple glaze.
In a small saucepan, simmer the 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 12 muffins, start with the first muffin you dipped and dip each muffin again.
Muffin Ingredients:
7 tbsp unsalted butter
1/2 cup whole milk
1 large egg
1 large egg yolk
1 tbsp pure maple syrup
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
Maple Glaze:
3/4 cup pure maple syrup
1 tbsp lemon juice
Keep in mind, this recipe makes 12 muffins. In the photos I've taken, I doubled the ingredients and made 24 muffins.
Put a rack in the upper third of the oven and preheat oven to 375 degrees. Line muffin pan with paper or foil liners.
In a large bowl, whisk together flour, sugar, baking powder cinnamon and salt. Set aside.
In a medium bowl, whisk milk, egg, yolk, maple syrup and vanilla until combined. Set aside.
Melt butter in a small saucepan over medium heat. 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 the brown butter into the milk mixture.
Add milk and butter mixture all at once to the flour mixture and stir gently to combine.
Divide the batter among muffin cups and spread evenly.
Bake about 18 to 20 minutes until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean.
While the muffins are baking, make the maple glaze.
In a small saucepan, simmer the 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 12 muffins, start with the first muffin you dipped and dip each muffin again.