Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

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  Nonstick cooking spray
  
  


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  10-1/2 oz. (2-1/3 cups) all-purpose flour
  
  


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  4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  
  


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  2 tsp. baking soda
  
  


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  2 tsp. baking powder
  
  


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  1 tsp. kosher salt
  
  


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  6 large eggs, separated and at room temperature
  
  


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  3/4 tsp. cream of tartar
  
  


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  3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  
  


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  6 T bs. granulated sugar
  
  


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  1 tsp. pure vanilla extract
  
  


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  3-1/3 cups buttermilk, at room temperature
  
  


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  Confectioners’ sugar, for sprinkling
  
  

For the strawberry syrup

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  1 cup pure maple syrup
  
  


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  1 cup quartered, hulled ripe strawberries
  
  

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.


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 hand 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 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.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.