Cinnamon & Sugar Swirled Pancake Muffins
Like, I don’t want to toot my own horn in all, but THIS is the best recipe I’ve dreamt up of since well those double chocolate merlot cookies. Just in case you didn’t catch the title it reads; CINNAMON & SUGAR SWIRLED PANCAKE MUFFINS!! Yeah… I know! But wait until you scroll through the post and see what I use to brush on, up and over these mugs.
You’ll die. Well not really die… but you’ll probably love me forever or love these muffins forever, both of which I’m totally cool with.
Everyday ingredients. Not so everyday muffins.
First, I’d like you to meet Mr. Misto. He is a real life-savah! I use to save my butter wrappers to grease muffin pans, until my good-ol-friend Mandy told me about The Misto. Seriously, all you do is add your favorite olive oil, pump it and spray! No more weirdo propellants and blah-de-blah ingredients, just straight up olive oil {I use extra light!}. Find one, buy one and you will use it often. Promise.
I sprayed the entire pan. This recipe only makes 6. I am obviously challenged.
Now in a small bowl, toss in a quarter cup of brown sugar and a teaspoon of cinnamon. I rarely emphasize the specific ingredients I use, however… I use Extra Fancy Vietnamese Casia that I buy from Penzy’s Spices. It’s a little stronger than regular ol’ store bought cinnamon, so taste as you go to see if you need more cinnamon or not.
Stir and set aside.
Dump in a cup of all purpose flour.
Add in the two tablespoons of sugar, the 1 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/4 teaspoon kosher salt.
Use a whisk to stir and aerate fluff the dry ingredients. Or you could use a sifter, whatevs.
Set it aside for a quick sec.
In a medium bowl add the “faux buttermilk”. You could so use regular buttermilk, but if you’re like me and don’t have it on hand, just add a teaspoon of fresh lemon juice (or white vinegar) to the 2/3 cup of whole milk and let it chill for 10 minutes.
Crack an egg and add that to the (faux) buttermilk.
Add the two tablespoons of melted butter. Don’t freak out if the cold milk solidifies the butter, hey it happens.
Whisk it all up…
…and add it to the dry ingredients.
Well hello there pancake batter… wassup?
Measure out two tablespoons of batter in 6 muffin slots.
Sprinkle with a teaspoon of the brown sugar and cinnamon mixture.
Divide the remaining batter over each muffin (about a tablespoon and a half each).
Grab a toothpick, skewer or bobby pin… hey, one will do whatever it takes no?
Start in the center and swirl.
Sprinkle with a little bit more of the cinna-sugar and discard any leftover or save it for some buttered toast, holla! Pop the muffin tin in a preheated 350 degree oven for 12-14 minutes. That’s it. Remove and let the pan cool for 10 minutes and not a minute sooner. Got that?
Remember this? Yeahhhh it’s that browned butter maple syrup. I certainly haven’t forgotten it… and guess what…
You’re gonna wanna show these muffins whose boss and slather it all over these mo-fo’s. Yeah you heard me. Mo-fo’s.
Wishing you could reach through the screen right now aren’t you?
It’s crazy… yet it works. Works right on in my mouth that is! There IS a reason why this recipe only makes 6…
Cinnamon & Sugar Swirled Pancake Muffins
Yield: makes 6
Ingredients:
1 cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
2 tablespoons White Sugar
2/3 cup Whole Milk, plus a teaspoon of Fresh Lemon Juice {or 2/3 cup Buttermilk}
1 whole Egg
2 tablespoon Butter, melted
1/4 cup Light Brown Sugar
1 teaspoon Cinnamon
Browned Butter Maple Syrup, to serve
Directions:
Preheat your oven to 350 degrees and lightly spray half of a muffin tin {ie. Mr. Misto}.
Combine the cinnamon and the brown sugar and set aside.
Mix together in a large bowl; the milk {and lemon juice}, egg and melted butter. Pour this into the dry ingredients and stir. Measure out two tablespoons into six of the muffin spots, sprinkle each with a teaspoon of the cinna-sugar and divvy up the remaining batter over top of each muffin {about a tablespoon and a half}. Use a toothpick or skewer and swirl the batter.
Slide the muffin tin into the pan and bake for 12-14 minutes. Remove and let cool for 10 minutes before removing them. You may need a little help from a rubber spatula. Brush with as much or as little browned butter maple syrup as your heart desires. Enjoy!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
Oh my goodness, these look absolutely delicious! It's like a little piece of heaven in pancake muffin form! Love it.
Yup, I definitely want to reach through the screen and grab one. They look immense!
YUm. I can almost smell these!
YUm. I can almost smell these!
In the name of all that's good and holy, these are magnificent. I'm torn between running to the kitchen right now to make them and not. Because they'd all be gone by lunchtime. Decisions, decisions. . . .
O.M.G. For realz?
This is too brilliant, Laurie. I NEED this!
Mmmm! These are the perfect way to start off your morning! Love this!
Ooo YUM! These look so pretty and I bet they taste amazing! I pinned this recipe, can't wait to test it out
Wow! These look so fantastic! Definitely making it hard for me to cut out the carbs.
Wow! These look scrumptious.
i am so intrigued by the pancake part of these! they look awesome
This is the best of everything for breakfast. The photos are really mouthwatering!
gorgeous!
ive wanted to get a misto for awhile but feared it would be a leaky, not perfect streaming mess…so haven't gotten one but you have me tempted on that and with these muffins!
Cool! These sound so yummy!
Swirly pancakes muffins! I could die!!!
These are so perfect for breakfast with a cup of coffee! I'm loving that Mr. Misto. Must have one!
These would definitely not last long in my house! What an awesome muffin, and I bet super delicious! Love that little Misto gadget, too. Off to find one!
Wow, you've really outdone yourself here. These look incredibly AH-MAZING. And you're so sweet to make a recipe for just 6 muffins but I have to be honest with you – I am going to make 12 and eat them all
Oh yuuuuummy! I love cinnamon swirl anything
And my mother-in-law gave me one of those Misto sprayers, I love it!
My boys love pancakes and my 15 y/o has gotten into the habit of making them every weekend. I just know he'd love a chance to make these instead!
These look amazing! I totally want to whip up a batch right now!
Oh my god… I'm gonna LOVE them, for sure! Off I go to my kitchen, bye! And thanks for the recipe!
Genius, pure genius!! Can NOT wait to try these!
I love this idea! I am guessing it would work for any pancake batter? How clever.
This is a GREAT idea!! I wish I had a whole dozen!
I saw these on TK and they sound and look amazing I would like to invite you to share this, and any other posts, on my link party at http://www.michellestastycreations.blogspot.com. Have a great weekend.
Hugs,
Michelle
Perfection-in-muffin form! The browned butter maple syrup is bonafied brilliance! Question…regarding the "Misto"…Is my technique all wrong?..I find I do not get a fine spray when I pump it up before spraying…do you need to pump until there is quite a bit of resistance? Thank for all you do, by the way!
Googled and purchased myself a handsome Misto myself right away! Thanks for sharing
The muffins too, they sound awesome.
Hello! Wonderful recipe. Can’t wait to try it. I was wondering how I should store them. In a sealed container at room temperature or in the fridge, then warm them up to eat?
Thanks!
Thank you for this yummy creation! I gave it a go this morning and they were awesome! Just wish I had some yummy maple syrup to top them off…the fake stuff had to do this time but I can’t wait to try the browned butter yumminess.