Who doesn’t love waffles at brunch? It’s almost like weekends were made for waffle eating. Well, what if you could make waffles in one easy step? You can! With Otis Spunkmeyer mini muffins and a waffle iron, your Sunday brunch will never be the same again. Let’s waffle-ize!
Hosting a full waffle bar brunch is super simple and fun for the whole family. Heat your waffle iron, take your favorite Otis Spunkmeyer mini muffins, place them into the waffle iron, press down and waffle-ize. Muffins turn to wuffins in a matter of minutes.
These mini muffins make the cutest little waffles that are a canvas for an assortment of toppings. Let’s have more fun and create a toppings bar. This could include anything you love – toasted coconut, almond slivers, fresh berries, whipped cream, salted caramel, you name it!
Here is a little glimpse of my wuffin brunch with friends Julie, Vivian, Milla and special guest rescue dog Gulliver! It was so much fun!
Just in time for your Easter brunch, here are 4 easy to whip up waffle toppings that pair perfectly with Otis Spunkmeyer mini blueberry and mini chocolate chip muffins. It’s like Yogurtland, but with muffins. Turn your muffins into wuffins, choose your favorite toppings and voila Sunday Funday!
Wuffin Bar Toppings Recipes
Toasted Pecan Butter
- 1/2 cup raw pecans
- 1 tablespoon brown sugar
- 1 tablespoon pure maple syrup
- 1 cup salted butter, softened
- Heat oven to 325. Place pecans on a lined baking sheet and bake in the oven for 10-15 minutes until fragrant and slightly darkened.
- Remove from oven and allow to cool.
- When the pecans are cooled, chop the pecans.
- Mix brown sugar and maple syrup together until brown sugar is dissolved.
- Mix together chopped pecans, brown sugar maple syrup mixture and softened butter.
Creamy Peanut Butter Sauce
- ¼ cup vanilla bean Greek yogurt
- 3 tablespoons creamy natural peanut butter
- 1-2 tablespoons of milk
- Mix yogurt and peanut butter together until smooth.
- One tablespoon at a time, add milk to yogurt peanut butter mixture until you get your desired consistency. Should be easy to spread or pour over waffles.
- ¼ cup freshly squeeze lemon juice
- 1 tablespoon lemon zest
- 1 cup natural powdered sugar
- Place powdered sugar in a mixing bowl. Slowly incorporate lemon juice a tablespoon at a time, mixing until smooth.
- Add as much lemon juice to get powdered sugar to a nice thick, but pourable consistency.
- Add in lemon zest and mix to incorporate.
- 2 cups frozen blueberries
- 2 tablespoons water
- 3 tablespoons sugar
- 2 tablespoons fresh squeezed lemon juice
- In a medium saucepan over medium heat, combine blueberries, water, sugar and lemon juice.
- Cook over medium heat for 10 minutes.
- Add remaining blueberries and continue cooking, stirring frequently for another 5 minutes.
- When blueberry sauce is thick enough to coat the back of a spoon you are done.
- Serve warm.
I’m proud to partner with Otis Spunkmeyer for these Easter Brunch recipes. While I am being sponsored by Otis Spunkmeyer for my posts and activities, all opinions expressed are my own, and all claims or program details shared should be verified at OtisSpunkmeyer.com or with the appropriate manufacturers.