Christina Tosi’s Pancake Muffins
Prep Time: 15 Minutes
Cook Time: 17 Minutes
Serves 1 dozen
Ingredients
- 6 Tbsp. butter
- ¼ C. granulated sugar
- 2 Tbsp. light brown sugar
- 1/3 C. Crisco® Crisco® Pure Vegetable Oil
- ¾ C. milk
- ¼ tsp. vinegar
- 2 eggs
- 1 ½ C. all-purpose flour (240g)
- 1 tsp. Clabber Girl® Baking Powder
- ½ tsp. salt
- 10-12 teaspoons Cary’s® Maple Syrup
Optional Stir-ins
- blueberries
- nuts
- chocolate chips
Directions
** Your pancake muffins will be EPICALLY more poofy and dreamy if you make batter a day in advance.
- Brown butter slightly in a saucepan, let cool slightly and scrape the brown butter bits (the flavor part!) as it does.
- Pour into a bowl with sugar and light brown sugar and mix until smooth.
- Stir in oil, milk and vinegar and mix until smooth.
- Stir in eggs and mix until smooth.
- Stir in flour, baking powder and salt and mix just until combined. Add stir-ins if using.
- Heat oven to 350°F and line 10-12 muffin cups with paper.
- Fill each muffin cup ¾ of the way to the top, then drizzle 1 teaspoon maple syrup atop each muffin batter cup.
- Bake for 15-17 minutes until they’ve poofed and are a glossy topped golden brown.
