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Buttermilk Maple Pancake Muffins
These muffins are the perfect easy choice for mornings when you can't decide if you want to stand in front of a stove to make pancakes, but still want that classic maple syrup flavor and texture!
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Course
Breakfast, Brunch
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Calories
127
kcal
Author
Liren Baker
Ingredients
▢
1 3/4
cups
all-purpose flour
▢
2
teaspoons
baking powder
▢
1
teaspoon
baking soda
▢
1/4
teaspoon
salt
▢
1
stick
8 tablespoons unsalted butter, melted
▢
1/2
cup
pure maple syrup
(best quality, I prefer Grade B for its stronger maple flavor)
▢
1
egg
▢
1 1/2
cups
buttermilk
COOK MODE
Prevent your screen from going dark
Instructions
Preheat the oven to 400° F. Grease the muffin tins or line with paper liners. Makes 2 dozen muffins or 24 mini-muffins.
Sift or whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, mix melted butter, maple syrup, egg, and buttermilk. Gradually add to the flour mixture, do not over mix.
Fill muffin cups about 2/3 full.
Bake in oven for 15-20 minutes for standard muffins (8-10 minutes for mini-muffins), or until a toothpick inserted into a muffin comes out clean.
Nutrition
Calories:
127
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.4
g
|
Trans Fat:
0.002
g
|
Cholesterol:
17
mg
|
Sodium:
179
mg
|
Potassium:
163
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
69
IU
|
Calcium:
83
mg
|
Iron:
1
mg
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@kitchconfidante
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