Giant Souffle Muffins with Strawberry Sauce

I saw these giant pancake souffle muffins on The Noble Pig and had to make them immediately. These would be perfect for brunch. 
They were so light and airy, simply delightful I tell you! 

Pancake Souffle Muffins with Spiced Strawberry Pinot JamAdapted from Fine Cooking
Makes 24 muffins

Nonstick Cooking Spray
10.5 oz (2-1/2 cups) all-purpose flour
4.5 oz. (1 cup plus 2 Tbs) cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
6 large eggs, separated and at room temperature
3/4 teaspoon cream of tartar
3 oz (6 Tbs) unsalted butter, melted  and cooled slightly
6 Tbs granulated sugar
1 teaspoon vanilla extract
3-1/3 cups buttermilk, room temperature
Confectioners sugar, jam, maple syrup

Position rack in the center of the oven and heat the oven to 400o F.  Liberally spray two 12-cup muffin pans with cooking spray.  Don't miss a spot.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes.  Set aside.

In another large bowl, beat the egg yolks with the mixer on the medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes.  Add the melted butter, sugar and vanilla; mix on medium-low speed until combined, about 30 seconds.  Add one-third of the dry ingredients and mix on low speed.  Add one-third of the buttermilk and mix to combine.  Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.  With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.  (The batter may be prepared up to this point up to 2 hours ahead; cover and refrigerate.)

Fill the muffin cups to the rim.  Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, about 20 minutes.

To remove muffins, gently swirl an offset spatula around each muffin and pop it out.



Adriana said...

i NEED to make these. they look insanely delish!


They look so yummy!

Jacqui said...

These look awesome...this will be a must try for me!! Thank you for sharing

Tiff said...

Hanna.. you are going to make me weigh 400 lbs. before its all said and done!! :)

Lindsay said...

BREAD is my weakness. THESE are calling my name! YUM!

slommler said...

Oh my!! Drooling here! Thanks for the recipe!

Stacie said...

Another great one, Hanna! And you have got to give us some food photo tips, I can never take a good one.

Melissa said...

This recipe looks so pretty! awesome photos!


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