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 chilly autumn brunch with my family, and the scent of ginger and maple filled the kitchen as everyone gathered. These quickly became a favorite for busy mornings and sweet afternoon snacks.
Ingredients
- Apples: 2 medium, peeled, cored, and diced
- Unsalted butter (filling): 2 tbsp
- Light brown sugar: 3 tbsp
- Ground ginger (filling): 1/2 tsp
- Cinnamon: 1/2 tsp
- Salt (filling): Pinch
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt (batter): 1/4 tsp
- Eggs: 2 large
- Buttermilk: 1 cup
- Pure maple syrup: 1/4 cup
- Unsalted butter (batter): 1/4 cup, melted and cooled
- Vanilla extract: 1 tsp
- Ground ginger (batter): 1/2 tsp
- Maple syrup (topping, optional): 2 tbsp, for drizzling
- Chopped pecans or walnuts (topping, optional): 2 tbsp
Instructions
- Prepare oven and tin:
- 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 a pinch of 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.
- Add apple mixture:
- Gently fold the caramel apple mixture into the batter.
- Fill muffin cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and top:
- 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 kids love helping drizzle the maple syrup over these muffins. It's become a weekend ritual for us to enjoy them fresh from the oven with mugs of warm cider.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, skillet, whisk, spatula, and wire rack for cooling.
Allergen Information
This recipe contains wheat (gluten), eggs, dairy, and tree nuts if using the optional topping. Always verify ingredient packaging.
Nutritional Information
Each muffin contains approximately 180 calories, 6 g total fat, 29 g carbohydrates, and 3 g protein.
Save These muffins are delicious served warm or at room temperature. Try pairing them with whipped cream or vanilla ice cream for a special dessert moment.
Recipe FAQ
- → Can I use pears instead of apples?
Yes, pears work well for this treat and provide a subtle sweetness and tender texture in place of apples.
- → How can these muffins be made gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend for equally delicious, wheat-free muffins.
- → Is it necessary to use buttermilk?
Buttermilk adds tenderness and flavor. Milk plus a splash of vinegar can be used as a substitute.
- → Can I make these without nuts?
Yes, simply omit the nuts when topping for a nut-free version that still tastes great.
- → How do I keep muffins moist?
Avoid overbaking and don't overmix the batter. Cooling on a wire rack also helps maintain moisture.
- → What is the best way to serve these?
Serve warm with a maple drizzle or pair with whipped cream or ice cream for dessert.