Pancake Souffle Muffins with Spiced Strawberry Pinot Jam



These slightly sweet and delicious treats are a cross between a muffin, a pancake and a souffle.  They will be the star of your brunch and easily doubles as a late night treat.

My kids were pleasantly surprised that these muffins tasted exactly like pancakes...they think I'm magic...ha-ha.

Anyway, the topping for a muffin like this...well the possibilities are endless.  However, my choice was very calculated and specific.


Republic of Jam has started making Spiced Strawberry Pinot Jam with our Noble Pig Pinot Noir.  It's an amazing topping for these muffins along with maple syrup and powdered sugar.  Wow.  But this jam really puts them over the circus top.


Position rack in the center of the oven and heat the oven to 400o F.  Liberally spray two 12-cup muffin pans with cooking spray.  Don't miss a spot.

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 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 the 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.  (The batter may be prepared up to this point up to 2 hours ahead; cover and refrigerate.)


Fill the muffin cups to the rim.  Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, about 20 minutes.

To remove muffins, gently swirl an offset spatula around each muffin and pop it out.



Serve with jam, maple syrup, berries, powdered sugar....whatever you like.

Pancake Souffle Muffins with Spiced Strawberry Pinot Jam
Adapted from Fine Cooking

Makes 24 muffins

Nonstick Cooking Spray
10.5 oz (2-1/2 cups) all-purpose flour
4.5 oz. (1 cup plus 2 Tbs) cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
6 large eggs, separated and at room temperature
3/4 teaspoon cream of tartar
3 oz (6 Tbs) unsalted butter, melted  and cooled slightly
6 Tbs granulated sugar
1 teaspoon vanilla extract
3-1/3 cups buttermilk, room temperature
Confectioners sugar, jam, maple syrup

Position rack in the center of the oven and heat the oven to 400o F.  Liberally spray two 12-cup muffin pans with cooking spray.  Don't miss a spot.

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 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 the 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.  (The batter may be prepared up to this point up to 2 hours ahead; cover and refrigerate.)

Fill the muffin cups to the rim.  Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, about 20 minutes.

To remove muffins, gently swirl an offset spatula around each muffin and pop it out.

Serve with any type of jam, maple syrup, berries, powdered sugar….whatever you like.

Post a Comment

8 Comments

  1. Dirk in Maine 1

    Oh my Gah! Wow….

    Reply
  2. Dana 2

    Wow, those are beautiful and sound delicious!

    Reply
  3. Oh my goodness, these look amazing! I could eat breakfast for every meal. Amazing photography as always!

    Reply
  4. I need to get some of that jam and makes these now.

    Reply
  5. laura 5

    it’s like you read my mind – i just clipped that muffin recipe out of fine cooking the other day! that jam sounds like a dream come true.

    Reply
  6. Pancake souffle muffins?! Genius. They look unbelievably good.

    Reply
  7. Cathy Cullen 7

    Making these on Friday for the A/C repairman, his helper and the duct cleaners! They jokingly told me they require donuts and coffee….I’ll do that 1000 times better. Thick slices of bacon and fresh Kennesaw OJ.

    Reply
  8. Marlene Houston 8

    How do I purchase the spicy strawberry pinot jam ?

    Reply

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