As of late, Saturday mornings in our house mean breakfasts consisting of more than yogurt and granola for Jim and coffee for me. I like to use this as an excuse to try out some of the recipes for yummy baked goods I’ve come across in books, blogs, and, of course, my Google Reader. This probably goes without saying, but Jim has never complained about this one, and seems to now look forward to what I will be whipping up on the weekend. I loved the idea when I saw this recipe on Joy the Baker’s blog, and knew it had the potential to please even the pickiest eater in our house.
These were definitely a winner, and, had the recipe made more than 12 muffins, I would venture a guess that the little man would have gobbled those up as well. I did change the original recipe slightly, as I agreed with Joy when she noted that these would be good with the addition of blueberries, as well as other mix-ins such as chopped banana, nuts, and chocolate chips, but we’ll have to try one of those next time. Oh, and don’t be nervous or concerned about the addition of the brown butter. It gives a subtle flavor and nuttiness that really brings the idea of the pancake portion of the muffin to life. I also have to note, yet again, that the final results of this recipe will depend on the quality of the ingredients you begin with. Skip by the Aunt Jemima bottles and pick-up some delicious pure maple syrup, and don’t even get me started on the differences between artificial vanilla and a high quality vanilla extract. I highly encourage you to make these for your next Saturday morning breakfast, as I don’t think you’ll be disappointed.
- 7 Tbsp Unsalted Butter
- 1/3 cup Whole Milk
- 1 large Egg
- 1 large Egg Yolk
- 1 Tbsp Pure Maple Syrup
- 1 Tsp Vanilla Extract
- 1 ½ cups All-purpose Flour
- ¾ cup Sugar
- 1 ½ Tsp Baking Powder
- ¾ cup Blueberries
- ¾ tsp Salt
- ¾ cup Pure Maple Syrup
- 1 Tbsp Butter
- 1 Tbsp Lemon Juice
- Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners, or generously coat with nonstick spray.
- Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
- Whisk milk, egg, yolk, maple syrup, and vanilla until combined. Add the brown butter and stir to combine.
- Whisk together flour, sugar, baking powder and salt in a medium bowl. Set aside about ½ cup of the dry mixture.
- Add milk and butter mixture all at once and stir gently to combine.
- Toss the blueberries with the reserved dry mixture and fold into the batter.
- Divide the batter among muffin cups and spread evenly.
- Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.
- While the muffins are baking make the maple glaze.
- In a small saucepan (I used the same one I browned the butter in) simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup. This will take about 15 minutes over a low flame.
- Remove from heat and wait for the muffins to finish baking.
- When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze.
- After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.