Pin 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.
The first time I made these for my friends on a chilly weekend morning, the warm aroma of maple and ginger filled the house. Every bite reminded us of apple picking and crisp autumn walks.
Ingredients
- Apples: 2 medium, peeled, cored, and diced
- Unsalted butter: 2 tbsp for filling, plus 1/4 cup melted for batter
- Light brown sugar: 3 tbsp
- Ground ginger: 1/2 tsp for filling, 1/2 tsp for batter
- Cinnamon: 1/2 tsp
- Salt: Pinch for filling, 1/4 tsp for batter
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Eggs: 2 large
- Buttermilk: 1 cup
- Pure maple syrup: 1/4 cup for batter, plus 2 tbsp for topping
- Vanilla extract: 1 tsp
- Chopped pecans or walnuts: 2 tbsp (optional topping)
Instructions
- Prepare 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 a pinch of salt. Stir and sauté for 5–7 minutes 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 wet ingredients into dry and stir until just combined; do not overmix, some lumps are fine.
- Fold in Apple Filling:
- Gently fold the caramel apple mixture into the batter.
- Divide and Bake:
- Fill muffin cups about 3/4 full with batter. Bake for 20–22 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool Muffins:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Add Topping:
- Drizzle with extra maple syrup and sprinkle with nuts if desired. Serve warm or at room temperature.
Pin We love making these for cozy family brunches. Kids especially enjoy helping drizzle the maple syrup and sprinkling nuts on top.
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, skillet, whisk, spatula, and wire rack for cooling to make this recipe easy and successful.
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
Pin Serve warm for full flavor, or cool and enjoy as a sweet snack anytime.
Recipe FAQ
- → Can I substitute pears for apples in these muffins?
Yes, pears are a tasty substitute. Use fresh, ripe pears diced similarly to apples and cook as directed.
- → Is it possible to make these muffins gluten-free?
Absolutely. Replace regular flour with a 1:1 gluten-free blend for equally delicious results.
- → How do I prevent muffins from becoming dense?
Mix the batter gently and avoid over-stirring. Some lumps are fine, ensuring soft and airy muffins.
- → Can I make these ahead?
Yes, store cooled muffins in an airtight container at room temperature for up to 2 days.
- → Are there alternative toppings?
Try whipped cream, vanilla ice cream, or a simple dusting of powdered sugar for extra flavor.
- → What's the best way to serve these muffins?
Serve warm for a comforting treat, or enjoy at room temperature for convenient snacking.