I have encountered so many great blogs through my cooking experiences. I’m so often astounded at the talent and creativity that abounds out there. I am constantly inspired to try new things, like the mini semi-homemade cinnamon rolls that came from Jenny over at Picky Palate.
Today, I have another mini, delicious little breakfast treat to share with you that was inspired by another amazing food blog.
Josh and Maria, from Two Peas and Their Pod, must have the tastiest kitchen ever (not to mention beautiful). They consistently post recipes that I find irresistible, and their ideas have really expanded my kitchen repertoire…especially when it comes to breakfast. Holy wow, do those two know how to do breakfast. I want to live by them so I can mooch tasty breakfasts from them every day. I’m pretty convinced that they need to open their own breakfast diner. If you think I’m exaggerating, hit that link to be proven wrong.
One of their more recent delectable breakfast recipes is their cinnamon streusel pancakes. I know, right? The words say it all. Cinnamon. Streusel. Pancakes. Yeah…wow. I knew right away that I had to try them, but I wanted to add my own twist, so I decided to make them into sweet mini pancake muffins.
Uh-huh. I just said that. I made mini cinnamon streusel pancake muffins. They are fantastic! All of the deliciousness of a yummy buttermilk pancake topped with the sweet surprise of spicy cinnamon streusel. I even added a sugary glaze to bump these right on over the top of over the top.
For the streusel topping you’ll need unsalted butter, brown sugar, cinnamon, sugar, and all-purpose flour. You’re going to cut these ingredients together with a dough cutter or fork, but be careful not to touch it too much with your hands. The heat from your skin will melt the butter, which you don’t want…yet. The mixture should be sandy with small pebble like chunks in it when you’re done.
This recipe made great little pancake donuts. They were light and airy, but really delicious and filling. The only thing I would change would be to put the batter into the pan first and top it with streusel, like I did with the muffins. I also think they’d be great baked plain, then pressed into the streusel topping while still warm, but I think you’d have to make sure you got the topping to be somewhat fine in order for that to work.
I love that these have all of the awesome qualities of a fantastic, indulgent pancake, but they’re bite sized, finger foods that are perfectly packable for a breakfast or brunch picnic! This is certainly a decadent breakfast treat that’s full of sweet sugary punches, but with some soft salted butter, you can’t go wrong, and a tall glass of cold milk or some strong, hot coffee suit these perfectly. Another great thing about these? They’re quite fast to make. Like all pancake batters, they mixed up in no time at all and my family had hot pancake muffins in less than 30 minutes. Enjoy!
Mini Streusel Pancake Muffins
Makes 2 to 2 1/2 dozen mini muffins
FOR THE TOPPING
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into chunks
FOR THE MUFFINS
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
2 tablespoons unsalted butter, melted and cooled to room temperature
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
FOR THE ICING (optional)
1/2 cup confectionerâ€™ s sugar
1 1/2 teaspoons milk
1/4 teaspoon vanilla extract
To make the topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Cut the ingredients together with a dough cutter or fork, trying to touch it with your hands as little as possible, until you have a sandy mixture with small pebble like chunks in it; set aside.
To make the muffins: Preheat the oven to 350 degrees. Grease and flour a mini muffin pan; set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt; set aside.
In a small bowl, whisk together the buttermilk, eggs, butter, maple syrup, and vanilla until combined. Make a well in the flour mixture and add the wet ingredients, stirring until just combined. Batter will be a little lumpy, don’t over mix.
Fill a decorating or zip top bag with the batter, snip off the pointed end, and fill each muffin cup about 3/4 full. Sprinkle each muffin generously with the streusel topping. Bake for 8 to 9 minutes. Allow to cool in the pan for 2 minutes, then transfer to a wire cooling rack set over parchment paper to ice (optional).
To make the icing: In a small bowl, whisk all of the ingredients together until smooth. Drizzle over the warm muffins. Serve immediately.
Recipe adapted from Two Peas and Their Pod