Maple Syrup Pancake Muffins

My boyfriend has been asking to have pancakes for dinner for the past few weeks. While I haven't gotten around to making actual pancakes yet, I decided to make these maple syrup pancake muffins for him this past weekend. I think that was a fair compromise :) These muffins really do taste like pancakes soaked in maple syrup. 

After the muffin batter was already made, I looked at the recipe and noticed that it only resulted in a yield of approximately 10-12 muffins. While that might be enough muffins for some people, I need to feed a whole basketball coaching staff when I bake. By the time my boyfriend and I finished breakfast and I took some home to my photograph, there certainly would not be enough for all of the coaches. So we decided I had to make another batch. This time I switched things up and added some mini chocolate chips to the batter. In the end, I'm glad we ended up making two batches of these muffins because I think the chocolate chip version was my favorite. Who doesn't like chocolate chip pancakes? Feel free to add your favorite pancake fixings to the batter though :)

Maple Syrup Pancake Muffins

Recipe from Tracey's Culinary Adventures (Originally adapted from Joy the Baker)

Muffins:

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

3/4 tsp salt

7 tbsp unsalted butter

1/3 cup milk

1 large egg

1 large egg yolk

1 tbsp pure maple syrup

1 tsp vanilla

3/4 cup mini chocolate chips (optional)

Maple Glaze:

1/2 cup pure maple syrup

2 tsp lemon juice

Preheat the oven to 375 degrees F. Line a muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

Melt the butter in a small saucepan over medium heat. As the butter melts, it will begin to bubble and eventually turn brown in color. As soon as it turns brown, remove from the heat and keep whisking.  Allow the browned butter to cool. 

In a medium bowl, whisk together the milk, egg, egg york, maple syrup and vanilla. Slowly add the cooled brown butter and continue to whisk until combined.

Fill each cavity of muffin tin about 3/4 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow muffins to cool on a cooling rack. 

Glaze: 

Combine the maple syrup and lemon juice in a small saucepan over medium heat. Cook for 10-15 minutes, stirring constantly, until syrup is thick. 

Once the muffins are cooled, use a fork or knife to poke holes on the top of each one. Dip each muffin into the syrup mixture one at a time. Repeat this step if desired.

Enjoy :)