Muffins: Pancake Soufflé Muffins with Strawberry-Maple Syrup

By Golfwidow7

Ingredients

• For the muffins
• Nonstick cooking spray
• 10-1/2 oz. (2-1/3 cups) all-purpose flour
• 4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 6 large eggs, separated and at room temperature
• 3/4 tsp. cream of tartar
• 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
• 6 T bs. granulated sugar
• 1 tsp. pure vanilla extract
• 3-1/3 cups buttermilk, at room temperature
• Confectioners’ sugar, for sprinkling
• For the strawberry syrup
• 1 cup pure maple syrup
• 1 cup quartered, hulled ripe strawberries

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.


Make the syrup
While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve
With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.