Jeweled Pancake Muffins - Puffins

I love pancakes, but I hate everyone else eating fresh pancakes while I am still flipping them, especially if the ones left for me are the first ones i made. . .i.e cold. This recipe ensures that all the 'Puffins' are done at once. You can add a plethora of mix-ins like fresh fruit or a staple in our house Reese's Pieces®. These are really good with a side of maple syrup, or even melted butter; however, plain is good too. I really like them without the mix-ins and peanut butter on top.

Ingredients

• 1 cup bread flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.6666666666666666 cup buttermilk
• 1 egg, beaten
• 2 tablespoons maple syrup
• 2 tablespoons melted butter
• 0.5 cup candy-coated peanut butter pieces (such as Reese's Pieces®)

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 mini-muffin cups.
2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
3. Stir buttermilk, egg, syrup, and butter together in a separate large bowl until just combined; add flour mixture and stir with a spoon until just combined and no lumps remain. Fold peanut butter pieces into the mixture; spoon into the prepared muffin cups.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 12 minutes. Cool in the pans for 3 minutes before serving.