Tart, sweet, buttery with a taste of autumn in every bite. The dutch baby pancake, traditionally made in a skillet, gets transfered to a muffin tin becuase everything is more delicious when its mini! These come together in under 30 and will be your new go to for fall brunching.
Preheat oven to 425F. Melt butter in a microwave safe bowl. Lightly grease each muffin cup of a 12 ct. muffin tin. I use the melted butter and a pastry brush.
Cut apple slices to fit in slightly overlapping layers. Layer 2 slices (4 pieces) in each muffin cup. Pour 1 tsp melted butter into each cup. Top with 1/2 tsp brown sugar in each cup. Place muffin tin into 425F oven for 10 minutes.
Place remaining ingredients (and any leftover melted butter) into a high speed blender. Blend until light and fluffy, about 1 minute.
Carefully pull the tin out of the oven, gently stir the apples (in case any are sticking) Pour batter into each cup, about 2/3 the way up. Place tin back into the oven and bake for 12-15 minutes.
Cool in the muffin tin on a cooling rack for 5 minutes. This helps the apples cool and caramelize enough to lift out intact. If not, they're still delicious served on top! Loosen edges and gently scoop out of the tin. A large spoon or offset spatula can help. Dust with powdered sugar and serve with warm maple syrup.
Keyword brunch, easy breakfeast, easy entertaining, fall breakfast, mini pancakes, pancakes