Pin Fluffy pancake-inspired muffin balls infused with maple syrup and a hint of bourbon, rolled in cinnamon sugar for a sweet, bite-sized treat perfect for brunch or dessert.
I made these for a weekend family brunch and they disappeared faster than any other treat. The cinnamon sugar coating makes them irresistible for both adults and kids.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Whole milk: 2/3 cup (160 ml)
- Pure maple syrup: 1/3 cup (80 ml)
- Unsalted butter, melted and slightly cooled: 1/4 cup (60 ml)
- Large eggs: 2
- Bourbon: 2 tbsp
- Vanilla extract: 1 tsp
- Granulated sugar, for rolling: 1/2 cup (100 g)
- Ground cinnamon, for rolling: 2 tsp
- Unsalted butter, melted for brushing: 1/4 cup (60 g)
Instructions
- Prepare oven and pan:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin (18 cups) or line with paper liners.
- Combine dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients:
- In a separate bowl, whisk together the milk, maple syrup, melted butter, eggs, bourbon, and vanilla extract.
- Combine wet and dry:
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix.
- Fill muffin cups:
- Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and remove:
- Let the muffin balls cool for 3–5 minutes in the pan, then gently remove and place on a wire rack.
- Roll in cinnamon sugar:
- While still warm, brush each muffin ball with melted butter, then roll in the cinnamon sugar mixture (combine 1/2 cup sugar and 2 tsp cinnamon in a small bowl).
- Serve:
- Serve warm or at room temperature.
Pin My kids love helping roll these warm muffin balls in cinnamon sugar before sneaking a few to share with everyone at breakfast.
Required Tools
Mixing bowls, whisk, mini muffin tin, pastry brush, wire rack
Nutritional Information (per muffin ball)
Calories: 120, Total Fat: 5 g, Carbohydrates: 17 g, Protein: 2 g
Allergen Information
Contains wheat (gluten), egg, dairy; use alcohol-free version if needed
Pin A warm batch of these pancake muffin balls brings extra smiles to any brunch table. Enjoy them fresh and chewy with your favorite coffee.
Recipe FAQ
- → Can these muffin balls be made without bourbon?
Yes, omit bourbon and add an extra tablespoon of milk plus 1/2 teaspoon maple extract for a non-alcoholic version.
- → How do I store cinnamon sugar muffin balls?
Store cooled muffin balls in an airtight container for up to three days, or freeze to enjoy later.
- → Can I use a regular muffin tin instead of a mini version?
Yes, adjust baking time and fill cups halfway. Muffins will be larger and may take a few minutes longer to bake.
- → Is it possible to make these muffins dairy-free?
Swap dairy milk and butter with plant-based alternatives to create dairy-free muffin balls.
- → How do I achieve a light, fluffy texture?
Mix batter gently and avoid overmixing. Use fresh baking powder and baking soda for the best rise.
- → Are these muffin balls suitable for vegetarians?
Yes, they contain eggs and dairy but no meat or gelatin, so they fit a vegetarian diet.