Mini Maple Pancake Muffins Recipes
MINI MAPLE PANCAKE MUFFINS
Steps:
- Generously grease a 24 cup mini muffin pan with nonstick spray. Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
- Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
- Serve immediately with warmed butter if you like or even just with maple syrup.
Nutrition Facts : Servingsize 1 serving, Calories 849 kcal, Fat 31 g, SaturatedFat 18 g, Cholesterol 80 mg, Sodium 2309 mg, Carbohydrate 116 g, Sugar 14 g, Protein 26 mg
MINI MAPLE CHOCOLATE CHIP PANCAKE MUFFINS
Make and share this Mini Maple Chocolate Chip Pancake Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 19m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Generously grease a 24 cup mini muffin pan with non-stick spray.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
- Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
- Serve immediately with warmed butter if you like or even just with maple syrup.
Nutrition Facts : Calories 60.4, Fat 2.3, SaturatedFat 1.4, Cholesterol 11.4, Sodium 87.2, Carbohydrate 8.6, Fiber 0.3, Sugar 4.2, Protein 1.3
MORNING MAPLE MUFFINS
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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