Save Tender pancake muffins filled with caramelized apples, infused with maple syrup and a touch of ginger, offering the flavors of a cozy fall breakfast in a convenient, handheld treat.
I first made these pancake muffins for a fall brunch with friends, and they disappeared before I could even grab a second one. They're now my go-to whenever I want to bring a little cozy sweetness to the morning table.
Ingredients
- For the Caramel Apple Filling: 2 medium apples, peeled, cored, and diced; 2 tbsp unsalted butter; 3 tbsp light brown sugar; 1/2 tsp ground ginger; 1/2 tsp cinnamon; pinch of salt
- For the Muffin Batter: 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1 cup buttermilk; 1/4 cup pure maple syrup; 1/4 cup unsalted butter, melted and cooled; 1 tsp vanilla extract; 1/2 tsp ground ginger
- For Topping (Optional): 2 tbsp maple syrup (for drizzling); 2 tbsp chopped pecans or walnuts
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- Make Caramel Apple Filling:
- In a skillet over medium heat, melt 2 tbsp butter. Add diced apples, brown sugar, ginger, cinnamon, and salt. Sauté for 5–7 minutes, stirring occasionally, until apples are tender and caramelized. Remove from heat and let cool slightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground ginger.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, buttermilk, maple syrup, melted butter, and vanilla extract until smooth.
- Combine Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Fold in Apples:
- Gently fold the caramel apple mixture into the batter.
- Bake Muffins:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Drizzle with additional maple syrup and sprinkle with chopped nuts, if desired. Serve warm or at room temperature.
Save My family loves to drizzle a little extra maple syrup on their muffin and share them during chilly weekend mornings together. These muffins have become a special seasonal treat we always look forward to.
Required Tools
12-cup muffin tin, mixing bowls, skillet, whisk, spatula, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, dairy, tree nuts (if using nuts). Double-check ingredient labels if you have allergy concerns.
Nutritional Information (per serving)
Calories: 180, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 3 g
Save A sprinkle of chopped pecans and a drizzle of maple syrup make these muffins truly irresistible. Enjoy them warm for the best flavor and texture.
Kitchen Guide
- → What apples work best for these muffins?
Firm varieties like Honeycrisp, Granny Smith, or Fuji hold their texture well during caramelization and baking.
- → Can I use plant-based milk instead of buttermilk?
Yes, substitute with unsweetened non-dairy milk mixed with a teaspoon of lemon juice or vinegar for tang.
- → How do I store the muffins?
Keep them in an airtight container at room temperature for two days, or refrigerate for up to five days.
- → Are these muffins freezer-friendly?
Absolutely! Freeze in a sealed bag for up to two months. Thaw at room temperature or gently rewarm before serving.
- → Can I omit nuts in the topping?
Yes, skip the nuts or substitute with seeds like pumpkin or sunflower for crunch without tree nuts.