DIRECTIONS

** Your pancake muffins will be EPICALLY more poofy and dreamy if you make batter a day in advance.

1. Brown butter slightly in a saucepan, let cool slightly and scrape the brown butter bits (the flavor part!) as it does.
2. Pour into a bowl with sugar and light brown sugar and mix until smooth.
3. Stir in oil, milk and vinegar and mix until smooth.
4. Stir in eggs and mix until smooth.
5. Stir in flour, baking powder and salt and mix just until combined. Add stir-ins if using.
6. Heat oven to 350°F and line 10-12 muffin cups with paper.
7. Fill each muffin cup ¾ of the way to the top, then drizzle 1 teaspoon maple syrup atop each muffin batter cup.
8. Bake for 15-17 minutes until they’ve poofed and are a glossy topped golden brown.