Brown Butter Walnut Pancake Muffins

Brown butter walnut pancake muffins will give you all of the pancake fluffiness without all of the time investment, because there’s no flipping involved! Add a few brown butter glazed walnuts to the party and you’re looking at a breakfast or brunch treat made for a king or queen!


  • 1 Tablespoon browned butter
  • 3/4 cup chopped toasted walnuts (I used California Walnuts)
  • 8 ounces (2 cups) homemade baking mix or pancake mix
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract (I used Nielsen-Massey)
  • 2/3 liquid cup milk
  • 2 eggs
  • 1/3 cup maple syrup


  • Heat oven to 350° F.
  • Spray standard size muffin tin with nonstick spray or use silicone or paper liners.
  • Place brown butter into a medium skillet over medium-low heat. Add walnuts and stir to coat. Cook over medium-low heat for 2-3 minutes while you prepare the pancake batter.
  • In a medium mixing bowl, whisk together baking mix, cinnamon,vanilla,milk, eggs and maple syrup until well combined and no lumps remain.
  • Fill muffin tins 2/3rds full with batter. Add 1 Tablespoon of chopped walnuts to top of batter (walnuts will sink slightly during baking).
  • Put pan into oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  • Serve warm as is or drizzled with maple syrup.
  • Storage
  • Place in an airtight container/bag for up to 4 days. Reheat in a microwave or toaster oven.
  • To Freeze
  • After muffins have cooled completely, place them on a cookie sheet and freeze for 1-2 hours. Once solidly frozen, transfer to an airtight container/bag and place back in the freezer. When ready to use, remove desired amount of muffins and heat in a microwave or toaster oven until warm.

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