White Chocolate Chip Pancake Muffins with Maple Syrup Glaze

The muffin world is endless, really. You can make fruity muffins, zucchini muffins, donut muffins, and now you can make pancake muffins! And this is exactly why I have this ~~tiny~~ uncontrollable obsession with making muffins. You could be so innovative and there’s never an end to what kind of muffin you could make.

Now this pancake muffin was super easy and quick to make and it tasted just as I expected. It was an even fluffier version of a pancake with syrup built right in! Once it was topped with that syrupy, powdered sugar goodness, I was in heaven.

White Chocolate Chip Pancake Muffins with Maple Syrup Glaze (adapted from Baked Bree):

Yields 24 mini muffins

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 large egg
4 tablespoons pure maple syrup, divided
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup white chocolate chips plus more for sprinkling
1 cup powdered sugar

Preheat the oven to 350 degrees F.

Line a mini muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, salt and sugar.

In a large glass measuring cup or another bowl, whisk together the buttermilk, egg, maple syrup, butter and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the white chocolate chips and gently toss to combine.

Scoop a tablespoon of batter evenly into the muffin tray. Sprinkle with remaining white chocolate chips, about 2 per muffin.

Place into oven and bake for 8-10 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners’ sugar and maple syrup. Whisk until smooth. If the glaze is too thick, add more water or syrup as needed.