Hamdi Saidani Pioneer Woman Pancake Muffins are made with all-purpose flour, baking powder, sugar, salt, milk, white vinegar, eggs, vanilla extract, and butter. Optional blueberries can add a burst of flavor. This easy Pancake muffin recipe creates a delicious breakfast treat that takes about 25 minutes to prepare and can serve up to 8 people.
Pioneer Woman Pancake Muffins Ingredients
- 3 cups All-purpose Flour
- 1 tablespoon Baking Powder
- 3 tablespoons Sugar
- 3/4 teaspoon Salt
- 2 1/2 cups Milk
- 1 tablespoon White Vinegar
- 2 Eggs
- 1 tablespoon Vanilla Extract
- 4 tablespoons Butter, melted
- 1/2 cup Blueberries (optional)
- Non-stick Cooking Spray (for greasing)
- Warm Syrup, for serving
How To Make Pioneer Woman Pancake Muffins
- Preheat the Oven: Start by preheating your oven to 425 degrees F (218 degrees C). For softer muffins, you can opt to bake at 400 degrees F (204 degrees C) instead.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, combine the milk and vinegar, allowing it to sit for one minute to activate. Whisk in the eggs and vanilla extract after this resting period.
- Combine Wet and Dry Mixtures: Gently mix the wet ingredients into the dry ingredients until just combined. Stir in the melted butter next. If the batter seems too thick, adjust the consistency by adding a little more milk.
- Prepare the Muffin Pan: Generously spray a mini-muffin pan with non-stick cooking spray or grease with butter. Fill the cups about 2/3 full with the batter. If using blueberries, drop 2 to 3 into each cup.
- Bake the Muffins: Bake in the preheated oven for 8 to 9 minutes for crispier edges or at 400 degrees F for 11 minutes for softer muffins. The muffins should be golden brown on top.
- Cool and Serve: Allow the muffins to sit in the pan for 1 to 2 minutes after baking. Use a small knife to help remove any stubborn muffins. Serve warm with syrup drizzled over the top.
Recipe Tips
Pick the Right Batter: Use a pancake batter you like. It can be from your own recipe, from a store, or even a ready mix. The batter is very important for good muffins.
Add Extras if You Like: You can add things like blueberries or mini chocolate chips to your muffins. Put them evenly in the batter so every muffin tastes great.
Grease the Muffin Pan Well: Spray your mini-muffin pan with non-stick spray. Fill the cups 2/3 full so the muffins have space to rise and don’t spill over.
Watch the Baking Time: Bake at 425 degrees F for 8 to 9 minutes for crispy edges, or at 400 degrees F for about 11 minutes for softer muffins. Keep an eye on them to make sure they don’t burn.
Let Them Cool: After baking, let the muffins cool in the pan for a few minutes. This makes them easier to take out. If they stick, use a small knife to help get them out.
What To Serve With Pancake Muffins
These Pancake Muffins go great with scrambled eggs, bacon, fruit salad, and yogurt. You can also serve them with maple syrup, honey, whipped cream, or nut butter for a full and tasty breakfast.
How To Store Cinnamon Pancake Muffins
- Refrigerate: Cool the Pancake Muffins completely. Then, either cover the dish with plastic wrap or transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Freeze: For extended storage, freeze the muffins. First, wrap them tightly with aluminum foil, then place them in a freezer bag or use a freezer-safe container. The muffins can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator before reheating.
How To Reheat Leftover Pancake Muffins
- In The Oven: Preheat the oven to 350°F (175°C). Place the muffins in an oven-safe dish and cover them with aluminum foil. Reheat for about 10-15 minutes, or until they are hot all the way through.
- In The Microwave: Put a few muffins in a microwave-safe dish and cover them loosely with a microwave-safe cover or paper towel. Heat on high for 30-60 seconds, checking after 30 seconds to ensure even warming.
- In The Toaster Oven: Preheat the toaster oven to 350°F (175°C). Place the muffins on the toaster oven tray. Heat for about 5 minutes or until they are warm throughout. This method helps keep the muffins crispy on the outside.
Pioneer Woman Pancake Muffins Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 315
- Total Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 41 g
- Dietary Fiber: 1 g
- Sugar: 10 g
- Protein: 8 g
- Cholesterol: 65 mg
- Sodium: 420 mg
FAQs
What If I Don’t Have A Mini-muffin Pan?
If you don’t have a mini-muffin pan, you can use a regular muffin pan, but you’ll need to adjust the baking time. Regular-sized muffins usually take about 15-20 minutes to bake at the same temperature.
Can I Add Other Fruits Besides Blueberries?
Yes! You can put other fruits like small apple pieces, raspberries, or banana slices in your muffins. Just cut any big fruits into small pieces.
How Can I Make These Muffins Dairy-free?
To make dairy-free muffins, replace the milk with a plant-based milk like almond, soy, or oat milk. Also, use a dairy-free butter alternative for the melted butter.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Zucchini Muffins
- Pioneer Woman Monkey Bread Muffins
- Pioneer Woman Sheet Pan Pancake
- Pioneer Woman Mason Jar Pancake Mix
- Pioneer Woman Sour Cream Pancakes
Pioneer Woman Pancake Muffins
Description
Pioneer Woman Pancake Muffins are made with all-purpose flour, baking powder, sugar, salt, milk, white vinegar, eggs, vanilla extract, and butter. Optional blueberries can add a burst of flavor. This easy Pancake muffin recipe creates a delicious breakfast treat that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Start by preheating your oven to 425 degrees F (218 degrees C). For softer muffins, you can opt to bake at 400 degrees F (204 degrees C) instead.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, combine the milk and vinegar, allowing it to sit for one minute to activate. Whisk in the eggs and vanilla extract after this resting period.
- Combine Wet and Dry Mixtures: Gently mix the wet ingredients into the dry ingredients until just combined. Stir in the melted butter next. If the batter seems too thick, adjust the consistency by adding a little more milk.
- Prepare the Muffin Pan: Generously spray a mini-muffin pan with non-stick cooking spray or grease with butter. Fill the cups about 2/3 full with the batter. If using blueberries, drop 2 to 3 into each cup.
- Bake the Muffins: Bake in the preheated oven for 8 to 9 minutes for crispier edges or at 400 degrees F for 11 minutes for softer muffins. The muffins should be golden brown on top.
- Cool and Serve: Allow the muffins to sit in the pan for 1 to 2 minutes after baking. Use a small knife to help remove any stubborn muffins. Serve warm with syrup drizzled over the top.
Notes
- Pick the Right Batter: Use a pancake batter you like. It can be from your own recipe, from a store, or even a ready mix. The batter is very important for good muffins.
- Add Extras if You Like: You can add things like blueberries or mini chocolate chips to your muffins. Put them evenly in the batter so every muffin tastes great.
- Grease the Muffin Pan Well: Spray your mini-muffin pan with non-stick spray. Fill the cups 2/3 full so the muffins have space to rise and don’t spill over.
- Watch the Baking Time: Bake at 425 degrees F for 8 to 9 minutes for crispy edges, or at 400 degrees F for about 11 minutes for softer muffins. Keep an eye on them to make sure they don’t burn.
- Let Them Cool: After baking, let the muffins cool in the pan for a few minutes. This makes them easier to take out. If they stick, use a small knife to help get them out.
