by AJJ01,
4/21/2013Don't let the airy consistency of these muffins fool you. They are rich even without the maple-strawberry syrup. These are better as mini muffins baked at 385 degrees F for 10-12 minutes, rotating once. We thought they were also better with a little powdered sugar & fresh berries only. The syrup made them entirely too sweet! Prepare the batter ahead of time to make it easier. They are a pretty presentation for a brunch & can be paired with many different things. I definitely recommend them. You could also just use 2 or 3 out of the 6 egg yolks if you choose to make them a tad lighter.
by gymgirlsmom,
7/15/2012Made these this morning and everyone loved them! I can't understand the comments because not only did these rise beautifully, they tasted great -- just like pancakes -- and held up well on a brunch buffet. Followed the recipe as written with perfect results.
by gymgirlsmom,
7/15/2012Made these this morning and everyone loved them! I can't understand the comments because not only did these rise beautifully, they tasted great -- just like pancakes -- and held up well on a brunch buffet. Followed the recipe as written with perfect results.
by jackie2830,
5/27/2012YOU'VE GOT TO BE KIDDING......DID ANYONE ACTUALLY MAKE THESE???? What a waste of 6 eggs and almost a stick of butter! First, 24 mini muffins????? I got 65 and that's filling them to the top!!!! I rotated the pan, and those that did not brown as deeply as the others were rather difficult to dislodge [and I use professional spray with flour included], and the taste was pretty much blah. Everything about this recipe was a waste....save yourself both LOTS OF TIME, PREP, and money and just make buttermilk pancakes if you want good flavor and perhaps some other type/flavor of muffin. I guess I just can't believe only one person got more than the stated 24.....I used a Wilton mini muffin pan [luckily I have 2] so others must have used regular muffin tins....no way would you only get 24! I really thought I could trust the reviews @ this site - the only happy response from this recipe were the seagulls in my neighborhood....you know, sky rats will eat anything :(
by MomMomsApron,
4/8/2012Our family loved these! Light yet substantial. Perfect texture.
by DCAJ,
3/26/2012My family loved these! (Even without syrup and strawberries.) The texture was wonderful. We also enjoyed the leftovers the next day.
by KiminCT,
7/7/2011Perplexed by the comments. These have become an instant classic in my family. Not dry at all-- definitely no cornmeal texture. Absolutely divine. I've been asked for the recipe by nearly everyone each time I've made them for a brunch. Try them, you will love them!
by changeagent,
6/15/2011I thought they were quite good as an addition to a brunch menu. I did have a little trouble getting them out of the pan.
by Kimberly11,
5/13/2011
by Tmommy,
5/3/2011These were great! I made them for Easter breakast and they made 36 muffins though.
But they all got eaten by my kids over the next few days.
I will deffinetly make them again!
by profiterole,
4/10/2011My husband thought that these were just okay. I thought they would be fun for the kids, but because they were in a muffin shape, the kids were inclined to eat them with their hands, which made things messy. They turned out beautifully moist, and the strawberry syrup was quite delicious. I also added a bowl of sliced bananas with cinnamon and regular maple syrup to put on top, and we almost preferred this to the strawberry syrup. These would be very cute on a brunch table, but I didn't think that they were exceptional.
by ggruber66,
4/9/2011I thought these came out great even with a few substitutions (not quite enough buttermilk and no cake flour). I did take them out a little earlier than the recipe says, so no issues with being too dry. And instead of the strawberry syrup, I did a triple-berry compote. It was a fair amount of work, but will make these again for sure.
by Kat21,
4/5/2011Not sure what the dry issue was with others, but mine came out wonderful! Light, fluffy and not dry. The strawberries were an important addition to the syrup for taste and display. I liked the fact that you could make 24 at once using two muffin pans which would serve 12 people. Everyone loved them!
by Bigdaddy316,
3/29/2011This sounds like a repeat of one of the other comments, but I too found this recipe a little dry and not up to the usual Fine Cooking standards. The name is good though, it did taste like pancakes but in the shape of a muffin. It's worth trying out, but you should expect a corn-meal muffin texture rather than a soft fluffy pancake. Extra butter and syrup will help if it's too dry for anyone.
by eartoday,
3/28/2011These were lovely, light and airy and a good choice for brunch because the batter can be made ahead of time....
by Lilia37,
3/20/2011I really wanted to like these, but this isn't one of the better Fine Cooking recipes that I've tried. I halved the recipe and I didn't have strawberries for the syrup, but that was the only change I made. I found them to be on the dry side, more work than just regular pancakes and not as tasty. I like the idea and I think they would look good on a Brunch table, but they were just missing a little something for me. I made up a small batch for my sister-in-law using spelt flour because she is on a gluten-free diet and she said she quite liked them.
