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Recipe Courtesy of
Christina Tosi

Christina Tosi Recipes

Muffins, Pancakes & Waffles

Christina Tosi’s Pancake Muffins Recipe

C Tosi Pancake Muffins Crisco and CG (3)

Prep Time: 15 Minutes

Cook Time: 17 Minutes

Total Time: 32 Minutes

Yield: 1 dozen

Rating:
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[Total: 6 Average: 4.3]
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C Tosi Pancake Muffins Crisco and CG (3)

Ingredients

  • 6 Tbsp. butter
  • ¼ C. granulated sugar
  • 2 Tbsp. light brown sugar
  • 1/3 C. Crisco® Pure Vegetable Oil
  • ¾ C. milk
  • ¼ tsp. vinegar
  • 2 eggs
  • 1 ½ C. all-purpose flour (240g)
  • 1 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt
  • 1/4 C. Maple Grove Farms® Pure Maple Syrup

Optional Stir-ins

  • blueberries
  • nuts
  • chocolate chips

 

Directions

** Your pancake muffins will be EPICALLY more poofy and dreamy if you make batter a day in advance.

 

  1. Brown butter slightly in a saucepan, let cool slightly and scrape the brown butter bits (the flavor part!) as it does.
  2. Pour into a bowl with sugar and light brown sugar and mix until smooth.
  3. Stir in oil, milk and vinegar and mix until smooth.
  4. Stir in eggs and mix until smooth.
  5. Stir in flour, baking powder and salt and mix just until combined. Add stir-ins if using.
  6. Heat oven to 350°F and line 10-12 muffin cups with paper.
  7. Fill each muffin cup ¾ of the way to the top, then drizzle 1 teaspoon maple syrup atop each muffin batter cup.
  8. Bake for 15-17 minutes until they’ve poofed and are a glossy topped golden brown.

Christina Tosi’s Pancake Muffins Recipe

C Tosi Pancake Muffins Crisco and CG (3)

Prep Time: 15 Minutes

Cook Time: 17 Minutes

Total Time: 32 Minutes

Yield: 1 dozen

Ingredients

  • 6 Tbsp. butter
  • ¼ C. granulated sugar
  • 2 Tbsp. light brown sugar
  • 1/3 C. Crisco® Pure Vegetable Oil
  • ¾ C. milk
  • ¼ tsp. vinegar
  • 2 eggs
  • 1 ½ C. all-purpose flour (240g)
  • 1 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt
  • 1/4 C. Maple Grove Farms® Pure Maple Syrup

Optional Stir-ins

  • blueberries
  • nuts
  • chocolate chips

 

Directions

** Your pancake muffins will be EPICALLY more poofy and dreamy if you make batter a day in advance.

 

  1. Brown butter slightly in a saucepan, let cool slightly and scrape the brown butter bits (the flavor part!) as it does.
  2. Pour into a bowl with sugar and light brown sugar and mix until smooth.
  3. Stir in oil, milk and vinegar and mix until smooth.
  4. Stir in eggs and mix until smooth.
  5. Stir in flour, baking powder and salt and mix just until combined. Add stir-ins if using.
  6. Heat oven to 350°F and line 10-12 muffin cups with paper.
  7. Fill each muffin cup ¾ of the way to the top, then drizzle 1 teaspoon maple syrup atop each muffin batter cup.
  8. Bake for 15-17 minutes until they’ve poofed and are a glossy topped golden brown.

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