Dutch Baby Muffins
Dutch baby muffins are a delightful twist on the classic Dutch baby pancake, with all the same puffed, golden goodness in a bite-sized form. Baked in muffin tins, these airy treats rise beautifully in the oven, creating crisp edges with soft, custard-like centers. Perfect for breakfast or brunch, they’re easy to whip up and can be served with powdered sugar, fresh fruit, or a drizzle of maple syrup. Their rustic charm makes them a favorite for cozy mornings!
Ingredients:
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- Powdered sugar or jam, for serving
Instructions:
- Arrange a rack in the middle of the oven and remove any racks above it. Place a standard (12-well) muffin pan on the rack, and heat the oven to 425ºF.
- Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Let the batter rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces.
- Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted).
- Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before dusting with powdered sugar or filling with jam before serving.