White Chocolate Chip Pancake Muffins with Maple Syrup Glaze
White Chocolate Chip Pancake Muffins with Maple Syrup Glaze
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons sugar
Wet ingredients
- 2/3 cup buttermilk
- 1 large egg
- 4 tablespoons pure maple syrup, divided
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
Additional ingredients
- 1/2 cup white chocolate chips plus more for sprinkling
- 1 cup powdered sugar
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Line a mini muffin tin with paper liners; set aside.
- 3
In a large bowl, combine the flour, baking soda, baking powder, cinnamon, salt and sugar.
- 4
In a large glass measuring cup or another bowl, whisk together the buttermilk, egg, maple syrup, butter and vanilla.
- 5
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 6
Add the white chocolate chips and gently toss to combine.
- 7
Scoop a tablespoon of batter evenly into the muffin tray. Sprinkle with remaining white chocolate chips, about 2 per muffin.
- 8
Place into oven and bake for 8-10 minutes, or until a tester inserted in the center comes out clean.
- 9
To make the glaze, combine the confectioners' sugar and maple syrup. Whisk until smooth. If the glaze is too thick, add more water or syrup as needed.
- 10
When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.
- 11
Allow glaze to set before serving.
