Good morning Friends!
Wow I hadn’t realized how long It’s been since I stop by for a blog-chat! How’ve you been?? I’m officially on Maternity Leave (baby #6!) and I must be feeling the relief because here I am finally posting again. 😀
And I come with a little gift for being away so long – this buttery irresistible breakfast muffin recipe!
I came across a recipe the other day for Vegan Butter and Salt Muffins by Upbeat and Kaleing It. I was intrigued by the name and flavor profile, so me being me, I worked on it and changed/ adapted it to our family’s non-vegan needs. One of those changes was to substitute brown sugar instead of the maple syrup because as much as I loove maple syrup, it gets pricey when you make big batches of muffins for a big family – plus I upped the sweetness a bit which in my opinion really enhanced and brought out the flavor. I also highly suggest adding extra butter to these already very buttery muffins and serving warm because they’re amazing that way!
These were very popular so my recipe makes 2 batches – you can even save some batter for pancakes the next day if you like! They make very fluffy pancakes since the batter is thicker than regular pancake batters, but you can add a little extra milk or even a bit of canola oil to thin it out slightly (but not too much!). As muffins it should be noted that the inside texture of these is delicate, soft and almost gooey like the inside of a pancake, which is part of the appeal of having these for breakfast (but really any time of day! Yum!). You’d never tell they’re gluten free! And they definitely satisfy that morning carb-y craving …do you get that too or is it just me? 😉
Gluten-Free Butter Pancake Muffins, inspired by Upbeat and Kaleing It’s Butter and Salt Muffins
Dry Ingredients:
- 2 Cups almond flour (I love the Kirkland Costco brand)
- 3 Cups All-Purpose gluten free flour (My favorites are Bob’s Red Mill 1:1 and Walmart’s gluten free blend)
- 1 Tablespoon baking powder
- 1 teaspoon pink sea salt
Wet Ingredients:
- 2 eggs
- 1 Cup brown sugar
- 1 Cup plain yogurt
- 2 teaspoons vanilla extract
- 1 Cup melted butter
- 2 Cups milk (any kind, but I used oat milk)
Method:
- Preheat oven to 350 degrees and prepare two muffins tins with muffin liners AND spray them with a good baking spray. I love using the avocado baking spray I find at Costco or Trader Joe’s. But be generous and spray the sides too, even if using muffin liners because they get stuck easily, trust me!
- Whisk dry and wet ingredients separately, and then incorporate the wet into the dry. If you have time, let batter sit a few minutes as it renders a fluffier result that way.
- Use an ice cream scoop or 1/4 measuring cup to drop equal amounts of batter into the muffins tins. Depending on how much you fill the tins, you might have some extra batter (I was able to fill 3 muffins tins).
- Bake for 25-30 minutes according to how hot your oven gets, or until the tops are firm and starting to brown.
- Let muffins cool in muffin tins so the insides can firm up a bit.
- Once cooled, slice and serve with extra butter inside if you’re so inclined. Enjoy! <3
Love,
