Pancake Muffins
Indulge in the delightful combination of pancakes and muffins with these pancake muffins. Perfect for breakfast or a sweet snack, they are fluffy, flavorful, and easy to make. These treats are ideal for busy mornings or for enjoying a leisurely brunch with friends. With customizable toppings and fillings, they promise a delightful bite every time. Get ready to impress your family and friends with this fun twist on a classic breakfast staple!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (or your choice of fruit)
- Optional: maple syrup for drizzling
Servings and Cooking Time
This recipe yields 12 pancake muffins. Preparation time is approximately 10 minutes, with a cooking time of 15 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 150 calories, 3g protein, 5g fat, 24g carbohydrates, and 1g fiber. This information is based on one muffin without additional toppings.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries or your choice of fillings.
- Evenly distribute the batter into the muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 15-18 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- Serve warm, drizzled with maple syrup if desired.
- Enjoy your delicious pancake muffins with family and friends!
Alternative Ingredients
You can easily substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, almond milk or oat milk can replace regular milk for a dairy-free version. Feel free to use other fruits like strawberries or chocolate chips as fillings.
Serving and Pairings
Pancake muffins are delightful on their own but can be served with a side of fresh fruit, yogurt, or a drizzle of honey. Pair them with a hot cup of coffee or tea for a perfect breakfast duo.
Storage and Reheating
Store pancake muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. They can also be frozen for up to a month. Reheat in the microwave or oven before serving.
Cooking Mistakes
- Do not overmix the batter to ensure fluffy muffins.
- Make sure your baking powder is fresh for proper rising.
- Don’t skip lining the muffin tin; it makes removal easier.
- Check muffins at the minimum baking time to avoid overcooking.
- Let them cool slightly before removing to prevent sticking.
Helpful Tips
- Experiment with different fillings like nuts or chocolate chips.
- Use a cookie scoop for even muffin sizes.
- Top with whipped cream or a sprinkle of powdered sugar for added flair.
- Make a double batch for meal prep and enjoy throughout the week.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used as a healthier alternative, though it may result in denser muffins.
How do I know when my pancake muffins are done?
Muffins are done when a toothpick inserted in the center comes out clean. They should also be lightly golden on top.
Can I freeze pancake muffins?
Yes, pancake muffins freeze well. Store them in an airtight container or freezer bag for up to a month.
What can I add to pancake muffins for flavor?
You can add vanilla extract, cinnamon, or different fruits to enhance the flavor of your pancake muffins.
How long do pancake muffins last?
When stored in an airtight container, pancake muffins will last for about 3 days at room temperature, up to a week in the refrigerator, and a month in the freezer.
Conclusion
Pancake muffins are a delightful and versatile dish that brings the joy of pancakes in a convenient, muffin-shaped form. Perfect for breakfast or a sweet snack, they can be customized with various ingredients to suit your taste. Try making them today and enjoy their fluffy goodness with family and friends!
Pancake Muffins
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- Optional: maple syrup for drizzling
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Evenly distribute the batter into the muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 15-18 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- Serve warm, drizzled with maple syrup if desired.
- Enjoy your delicious pancake muffins!