Description
Hearty pioneer woman pancake muffins blend breakfast classics into portable handheld treats. Maple-glazed morsels deliver sweet morning comfort with minimal kitchen effort.
Ingredients
Scale
- 3 cups (720 ml) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 2 ½ cups (600 ml) milk
- 4 tbsps (60 ml) butter, melted
- 3 tbsps (45 ml) sugar
- 2 eggs
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) vanilla extract
- ¾ tsp (3.75 ml) salt
- ½ cup (120 ml) blueberries (optional)
- non-stick cooking spray (for greasing)
- warm syrup, for serving
Instructions
- Preheat Oven: Calibrate oven temperature to 425°F (218°C), with optional 400°F (204°C) for gentler texture.
- Combine Dry Ingredients: Sift flour, baking powder, sugar, and salt into a large mixing bowl, creating a uniform dry foundation.
- Prepare Liquid Base: Craft buttermilk substitute by blending milk and vinegar, allowing brief resting period to develop tangy undertones.
- Integrate Wet Components: Whisk eggs and vanilla extract into milk mixture, ensuring thorough and smooth incorporation.
- Merge Batter: Gently fold wet ingredients into dry mixture, maintaining delicate technique to preserve batter’s light consistency; introduce melted butter and adjust thickness with additional milk if needed.
- Prepare Baking Vessel: Thoroughly coat mini-muffin pan with non-stick spray, ensuring complete surface coverage to prevent adherence.
- Fill and Garnish: Distribute batter into muffin cavities two-thirds full, strategically nestling blueberries within each compartment.
- Bake and Monitor: Position pan in preheated oven, cooking for 8-9 minutes at 425°F or 11 minutes at 400°F until golden-brown edges emerge; validate doneness through toothpick test.
- Finalize and Serve: Rest muffins briefly in pan, then transfer to serving plate; enhance with delicate syrup drizzle for luxurious presentation.
Notes
- Customize Temperature: Choose 425°F for crispy edges or 400°F for softer muffins, adapting to personal texture preference.
- Create Buttermilk Hack: Mix milk and vinegar as a quick, budget-friendly substitute for traditional buttermilk, developing rich tangy flavor.
- Prevent Tough Texture: Fold wet and dry ingredients gently, avoiding overmixing to maintain light, airy pancake muffin consistency.
- Maximize Berry Distribution: Drop 2-3 blueberries strategically into each muffin cup for even, delightful fruity bursts throughout the batch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 200
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg