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Jeweled Pancake Muffins - Puffins

Rated as 4 out of 5 Stars

"I love pancakes, but I hate everyone else eating fresh pancakes while I am still flipping them, especially if the ones left for me are the first ones i made. . .i.e cold. This recipe ensures that all the 'Puffins' are done at once. You can add a plethora of mix-ins like fresh fruit or a staple in our house Reese's Pieces®. These are really good with a side of maple syrup, or even melted butter; however, plain is good too. I really like them without the mix-ins and peanut butter on top."
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Ingredients

30 m servings 243 cals
Original recipe yields 6 servings (24 mini muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 mini-muffin cups.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
  3. Stir buttermilk, egg, syrup, and butter together in a separate large bowl until just combined; add flour mixture and stir with a spoon until just combined and no lumps remain. Fold peanut butter pieces into the mixture; spoon into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 12 minutes. Cool in the pans for 3 minutes before serving.

Footnotes

  • Cook's Notes:
  • These are great made the night before for a quick breakfast. Just pop a few in the microwave or toaster oven or eat cold.
  • If you put in coined sausages, try sprinkling a bit of shredded Cheddar cheese on top.

Nutrition Facts


Per Serving: 243 calories; 8.8 g fat; 35.2 g carbohydrates; 6.5 g protein; 42 mg cholesterol; 379 mg sodium. Full nutrition

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Reviews

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I tried these out for the family because i wanted everyone to be able to have breakfast at the same time! Came out really cute and everyone enjoyed. Will make without syrup next time because the...

These are really good! I made mine with blueberries. I also made them into 8 regular sized muffins and baked for 18-20 minutes. They turned out great!