These muffins are perfect for a special Sunday brunch, whether for Easter (like today) or any other “impress your guests” type of occasion. At first I was put off by the confusing aspect of how to eat them (muffin says hands, syrup says fork) but then I realized that essentially it’s a fluffy yet substantial pancake, so of course a fork is the right (only) choice. These had a really lovely texture and paired perfectly with the strawberry-maple syrup.
This is what the batter looked like shortly before scooping it into the muffin pans:
You don’t hear all of the “Oh no! My souffle is falling!” jokes these days like in my childhood (and happy that comedy has progressed beyond failed souffles and the old pie-in-the-face), although I did have a bit of a panic that my souffle muffins would fall/fail. But behold! They are risen! I won’t quite call it a miracle as much as a meticulous following of directions, though.
Aren’t they pretty?
Pancake Soufflé Muffins with Strawberry-Maple Syrup by Bill Telepan, Fine Cooking, March 2011, Original Recipe Here
Serves 12, Yields 24 muffins
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
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 Ahead Tips
You can make the batter up to 2 hours ahead through the step of folding in the beaten egg whites. Refrigerate it, covered, in its bowl. Do not portion it into muffin tins until you’re ready to bake.