If you’ve ever lamented having to stand over a hot stove cooking pancakes, or thrown a food tantrum when you burn your pancakes (not that anyone I know has ever done that, ahem), pancake muffins are for you! These peach pancake muffins include perfect summer peaches for a breakfast or brunch dish you’re going to love!

I’ve mentioned here a time or thirty that I used to have a real problem with throwing food tantrums. In fact, cooking is the only activity that has ever evoked real rage within me. It’s been the cause of much embarrassment, I must admit. And nearly every incident I’ve ever had in my entire life has involved pancakes. Yes, pancakes.


There was a time when Philip and I were dating when I decided that I was going to make pancakes for dinner. We were at my parents’ house and I was probably making said pancakes with Aunt Jemima mix. I flipped the pancake and it either fell apart or it burned…I don’t recall exactly what, but what I do recall was getting really, really mad. And throwing the spatula. I remember my dad and Philip both staring at me like I’d lost my mind, which clearly I had. Philip married me anyway, for some reason. It was my first pancake-induced fit of rage, but it certainly wasn’t my last.


I’ve made a whole lot more pancakes over the years and I’ve learned to contain my tantrums. I’ve never gotten to the point, though, where pancakes don’t awaken a little bit of craziness in my brain. It seems like no matter which pan I use, which burner I set it on, or what temperature I turn it to, I always manage to either burn or undercook a few and they never look like Martha’s pancakes (or Cracker Barrel’s, for that matter).

This, my friends, is where pancake muffins come in. Imagine my delight when I saw a recipe for something called pancake squares. Pancake batter, poured in a cake pan and baked. Yesssssss. Problem is, this time of the year I do everything that I can to avoid turning on my oven. My 9×13 inch pan doesn’t quite fit in my toaster oven, but my muffin pan does. I slathered it up with butter and scooped in the the pancake batter, and guess what? I had just enough batter for 12 pancake muffins. I added some cinnamon and sliced some gorgeous ripe peaches that I bought and laid them on top for beautiful peach pancake muffins. Peach pancake muffins are perfection-no burning, no undercooking, and no craziness! Now that’s worth something!

Peach pancake muffins will change your life (or at least your breakfast)!

Yield: 12 muffins

Peach Pancake Muffins

15 minPrep Time:

25 minCook Time:

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Ingredients

• 1 1/2 cups flour (I used half white whole wheat, half all-purpose)
• 1 tablespoon sugar
• 2 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/4 cup buttermilk
• 1 egg
• 1/4 cup unsalted butter, melted and divided (3 tablespoons and 1 tablespoon)
• 2 ripe peaches

Instructions

1. Preheat the oven to 350 degrees. Use the 1 tablespoon of melted butter to liberally brush the cups of a 12-cup muffin tin.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the egg to the measuring cup with the buttermilk and whisk thoroughly.
3. Add the buttermilk to the bowl of dry ingredients then add the remaining three tablespoons of melted butter. Whisk just until combined-don't overmix. Divide the batter among the muffin cups.
4. Scrub the peaches under water to remove the fuzz. Half the peaches and remove the pits. Slice into 12 slices (you won't need add of it) and place one slice into each muffin cup.
5. Bake the muffins for 22-25 minutes. Remove from pan and serve immediately with maple syrup.

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Click here to print the recipe for peach pancake muffins!

Blueberry oatmeal muffins are every bit as delicious as the “cake for breakfast” variety of blueberry muffins, but oatmeal healths them up!

I once read that muffins are basically an excuse to eat cake for breakfast. I’d never really thought of it like that, but once I read that I couldn’t stop thinking about that statement and how, well, true it was. Not that I’m saying I don’t eat the occasional muffin for breakfast, but when I do I try to make sure that they have a lot of healthy stuff in them-stuff I wouldn’t generally put in cake. You know, whole wheat and the like.


I really start thinking about blueberry muffins a lot this time of year because we have two adorable little blueberry bushes in our front yard and we get pretty excited to see the berries starting to ripen. They aren’t quite there yet, but they’re getting close so I thought it was time to start upping my blueberry muffin game. Like with these blueberry oatmeal muffins.


Blueberry oatmeal muffins are every bit as delicious as the “cake for breakfast” variety of blueberry muffins. I won’t lie, they aren’t lacking in sugar but they’re full of oatmeal (blended into oat flour) which makes them healthy, right? And the good news is that the blueberries in these blueberry oatmeal muffins are indeed blueberries from my front yard, just frozen from last year (frozen blueberries work best in muffins anyway).


Topped with a syrupy, lemony glaze, these blueberry muffins are tangy and bright and full of flavor. Be careful, though…don’t overcook the glaze. I did and it was more like candy than glaze. I took pictures anyway because the muffins were so good and I didn’t want to make them again.

These blueberry oatmeal muffins were delicious anyway, so you should definitely make them!

Yield: 12 muffins

Blueberry Oatmeal Muffins with Lemon Glaze

15 minPrep Time:

45 minCook Time:

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Ingredients

• 8 tablespoons unsalted butter
• 2 cups (6 ounces) old-fashioned/rolled oats
• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/3 cup (9 1/3 ounces) brown sugar
• 1/2 cup sour cream
• 1 1/4 cup buttermilk
• 2 large eggs
• 1 1/2 cups frozen blueberries
For the glaze
• 1/2 cup granulated sugar
• juice and zest of 1 lemon

Instructions

1. Preheat the oven to 375 degrees. Generously grease a 12-cup muffin tin and set aside.
2. Melt 6 tablespoons of the butter and set aside. Heat the remaining 2 tablespoons in a 10-inch skillet over medium heat. Add the oats and cook for 6-8 minutes, stirring frequently, until they smell nutty and turn golden brown. Place in a food processor or blender and blend until the oats are pulverized into a fine flour, about 30 seconds (a less powerful blender may take a little longer).
3. Add the flour, salt, baking powder, and baking soda to the oats. Pulse several times to thoroughly combine.
4. In a large bowl, whisk together the brown sugar and butter until well combined. Add the butter and the eggs and whisk until well combined. Carefully use the whisk to fold in half of the oat mixture, tapping the whisk against the side of the bowl to remove any dry bits that get caught in the whisk. Repeat with remaining dry ingredients.
5. Add the blueberries and use a rubber spatula to fold the blueberries into the batter. Divide among the muffin cups. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 10 minutes then turn onto a cooling rack (loosen with a knife or spatula if needed) and completely to warm before serving.
6. To make the glaze, combine the sugar, lemon juice, and zest in a small saucepan. Cook and stir until the sugar is dissolved and the mixture has reduced slightly. Be careful not to overcook as this will cause the glaze to harden when you put it on the muffins.
7. While the glaze is still warm, drizzle it over the muffins. Store the muffins in an airtight container for 2-4 days (because they are so moist they will mold quickly).

Notes

This recipe was adapted from America's Test Kitchen .

Cook time includes time to bake the muffins as well as toasting the oats and making the glaze.

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https://chattavore.com/blueberry-oatmeal-muffins-with-lemon-glaze/