Description
Pioneer Woman Pancake Muffins blend breakfast classics into a handheld delight. Maple-infused batter and crispy bacon create a morning masterpiece that quickly becomes a family favorite.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (720 milliliters) all-purpose flour
- 1 tablespoon (15 milliliters) baking powder
- ¾ teaspoon (3.75 milliliters) salt
- 3 tablespoons (45 milliliters) sugar
Wet Ingredients:
- 2 ½ cups (600 milliliters) milk
- 1 tablespoon (15 milliliters) white vinegar
- 2 eggs
- 1 tablespoon (15 milliliters) vanilla extract
- 4 tablespoons (60 milliliters) butter, melted
Additional/Optional Ingredients:
- ½ cup (120 milliliters) blueberries (optional)
- non-stick cooking spray (for greasing)
- warm syrup, for serving
Instructions
- Prepare the oven environment by heating to 425 degrees Fahrenheit (218 degrees Celsius), with an alternative option of 400 degrees Fahrenheit (204 degrees Celsius) for slightly softer texture.
- Sift the dry ingredients – flour, baking powder, granulated sugar, and salt – into a spacious mixing bowl, then set aside for subsequent combination.
- Create a buttermilk substitute by mixing milk and vinegar, allowing the liquid to rest and curdle for approximately one minute to develop tangy flavor complexity.
- Incorporate eggs and vanilla extract into the milk mixture, whisking thoroughly to ensure uniform integration of liquid components.
- Delicately fold wet ingredients into the previously prepared dry ingredient mixture, maintaining a gentle technique to prevent over-mixing and preserve airiness.
- Introduce melted butter into the batter, stirring until just combined; adjust consistency with additional milk if the mixture appears excessively dense.
- Prepare a mini-muffin pan by generously coating with non-stick cooking spray or butter, ensuring complete surface coverage to prevent potential sticking.
- Carefully distribute batter into muffin cavities, filling approximately two-thirds full; strategically place blueberries (if using) by dropping 2-3 berries into each cup.
- Position the pan in the preheated oven, baking for 8-9 minutes for crisp edges or 11 minutes at 400 degrees Fahrenheit for a softer profile.
- Verify doneness by observing a golden-brown surface and performing a toothpick test for clean removal.
- Allow muffins to rest in the pan for 1-2 minutes, facilitating easier extraction with a small knife if necessary.
- Transfer to a serving plate and accompany with a delicate drizzle of syrup for enhanced enjoyment.
Notes
- Let the muffins sit in the pan after baking to help them release smoothly and prevent breaking when removing.
- Monitor baking closely to avoid burning, choosing between crispy 425°F for 8-9 minutes or softer 400°F for about 11 minutes.
- Generously coat mini-muffin pan with non-stick spray, filling cups only 2/3 full to allow proper rising without overflow.
- Customize your muffins by stirring in tasty mix-ins like blueberries or chocolate chips, ensuring even distribution throughout the batter.
- Select a pancake batter that suits your taste, whether homemade, store-bought, or from a convenient mix, as the base determines muffin quality.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 214
- Sugar: 2.5 g
- Sodium: 113 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg